From the acceptance of the raw materials, it is initially determined that the milk is qualified, and then the net milk is started. After getting the milk, it is necessary to initially remove some bacteria and even some magazines.

2.Ingredients
In the batching process, milk powder production process, in addition to a few varieties (such as whole milk powder, skim milk powder), must go through the ingredients process, the proportion of ingredients according to product requirements. The equipment used in the dosing consists mainly of batching cylinders, powder mixers and heaters. According to the requirements of the formula, the required added microorganisms, trace elements, and various accessories are added as an ingredient.

3.Homogeneous
Homogenization means that the fat and protein in all the ingredients and raw milk are homogenized and dispersed in the product very evenly. The production of full-fat milk powder, whole fat sweet milk powder and skimmed milk powder is not usually done through homogenization, but if the milk powder is added with diced vegetable oil or other difficult-to-mix materials, homogenization is required. The pressure at the time of homogenization is generally controlled at 14 to 21 MPa, and the temperature is preferably controlled at 60°C. After homogenization, the fat globules become smaller, which can effectively prevent the fat from floating and can be easily digested and absorbed.

4.Sterilization
Milk is commonly used in sterilization methods. For specific applications, different products can be selected according to their characteristics. Recently, the most common method is the use of high-temperature short-time sterilization method, because the loss of nutrients in milk is less, and the physical and chemical properties of milk powder are better.

5.Vacuum concentration
The milk is sterilized and immediately pumped into a vacuum evaporator for decompression (vacuum) concentration to remove most of the milk’s moisture (65%) and then enter the dry tower for spray drying to facilitate product quality and reduce costs. It is generally required that the raw milk be concentrated to 1⁄4 of the original volume, and milk dry matter should be about 45%. The condensed milk temperature is 47-50°C. The concentration of different products is as follows:
Whole milk powder concentration: 11.5 to 13 Baume; corresponding milk solid content; 38% to 42%. Skim milk powder Concentration: 20 to 22 Baume degrees; corresponding milk solids content: 35% to 40%.
A fat sweet milk powder concentration: 15 ~ 20 Baume degrees, the corresponding milk solids content: 45% ~ 50%, the production of large-granule milk powder concentrated milk concentration increased.

6.Spray drying
The concentrated milk still contains more water and must be spray-dried to obtain the milk powder.

7.cool down
In plants that are not equipped with secondary drying, cooling is required to prevent separation of fats, and then it can be packaged after sieving (20 to 30 mesh). In the secondary drying equipment, the milk powder is cooled to below 40°C after it is dried twice. 

8.Packing 

After passing through the powder sieve into milk powder warehouse, to be packaged with metal cans, sachet, pouch, carton box,aseptic bag, aluminum plastic bag, etc..