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Drying is an operational process in which the majority of the water present in a food substance is removed under controlled conditions. Another product that can be obtained from milk is powdered milk, which has many benefits in its production process. Reducing water activity or increasing shelf life, reducing the volume and weight of milk which reduces transportation costs, ease of consumption, and creating a variety of products such as pudding, milk coffee, biscuit production, cookies, as well as in other dairy products, have led to changes in milk and the production of powdered milk. The maximum water content in a complete powdered milk should not exceed 4 to 5%.

Powdered milks based on cow's milk are the most suitable type of powdered milk for most children. Powdered milk derived from cow's milk is the best choice for most children because it is closest to mother's milk in terms of composition. The main composition in most modern powdered milks is cow's milk, but cow's milk is significantly altered before being used in powdered milk. The protein concentration in regular cow's milk is high and digesting these proteins is very difficult for infants. To solve this problem, powdered milk manufacturers modify the carbohydrates (sugars), proteins, and fats of cow's milk. They also add various vitamins and minerals including folic acid (vitamin B12), iron, and zinc, which are low in regular cow's milk.

All infants whose entire nutrition is not provided by breast milk should be fed with iron-fortified powdered milk:

The American Academy of Pediatrics recommends that all healthy infants who do not receive all their nutrition from breast milk should consume iron-fortified powdered milk until one year of age. Some mothers may not prefer to use iron-fortified powdered milk due to side effects such as constipation and other gastrointestinal issues, but studies have shown that constipation should not be attributed to iron.

The risk of iron deficiency anemia (anemia due to iron deficiency) is higher in infants who are fed with low-iron powdered milk. Anemia leads to a lack of oxygen supply to the infant's body. Studies have shown that receiving sufficient iron in the first year of life has a significant impact on educational performance in school years.

Do not use soy-based powdered milks unless prescribed by a doctor.

Soy is a plant protein that, like cow's milk, has been modified for better digestion by infants and vitamins and minerals are added to it. Infants who are sensitive to lactose (a type of sugar that is the main carbohydrate in breast milk and cow's milk) may respond better to soy-based powdered milks, but only if recommended by a doctor. Almost half of the children who are sensitive to cow's milk powdered milk are also sensitive to soy powdered milk. Additionally, the absorption of calcium and other nutrients from soy powdered milk is lower, so it is necessary to use types that have more nutrients added to them. The best person to recommend suitable powdered milk for a child is a doctor.

How can lactose intolerance be identified? True lactose intolerance in children is rare. Symptoms include: abdominal pain and bloating, gas, and diarrhea. If a child experiences such problems, they should see a doctor. Some symptoms of lactose intolerance and cow's milk sensitivity are common, and to be sure, one should consult a doctor. For diagnosis, a doctor may use a stool test to check for the presence of certain acids and other substances in the stool.

Children who do not have other problems usually temporarily switch to a soy milk diet after a diarrhea episode. Diarrhea changes the enzymes in the child's intestines and makes lactose digestion very difficult. This is the most common type of lactose intolerance in infants. Feeding infants with soy powdered milk for a period allows the intestinal enzymes to return to normal.

Although you may have heard that soy powdered milks are effective in relieving colicky infants, researchers have not found evidence to support this claim.

Here are some drying methods for you, although drying milk has multiple and varied methods.

Atmospheric Roller Dryers:

Atmospheric roller drying involves two large adjacent horizontal steel rollers rotating in opposite directions to form a hollow cylindrical shape where high-pressure steam flows inside the cylinders, causing the rollers to heat up. Since these rollers are freely exposed to the environment, this method is called atmospheric roller drying. Condensed milk is transferred onto the rollers and the rollers move in opposite directions. The milk dries into a thin sheet at 130 degrees for 2 seconds, then is shaved off the surface of the rollers by blades. The dried milk produced is transformed into powder by a mill and packaged. A cover is installed on top of the rollers to prevent dust or foreign materials from falling on the rollers.

(Spray Dryers)

The production process of powdered products using spray drying is one of the best methods of production with minimal changes in the chemical and physical structure of the product. The production process of powdered products using this method is such that it can dissolve well in water and have minimal changes before the process. All parameters affecting these productions are controllable, including the inlet air temperature, outlet air temperature, Brix of the input material, Brix of the concentrated product from the operator, the percentage of input and output fan speeds, all of which can ultimately change the conversion coefficient parameter, which is the rate of producing one kilogram of dry product from the input material.

This method is used for liquid foods such as milk, fruit juice, tomato juice, and cheese whey. In this method, the food material is concentrated in an evaporator and then sprayed into a dryer by a spray nozzle, coming into contact with hot air at the bottom, separating moisture from the food material. The liquid material, which has been somewhat concentrated before, is sprayed into very fine particles under pressure into a chamber with hot air.

The temperature of the device usually does not exceed 300 degrees Celsius, and the particle diameter can be between 10 to 250 microns. The drying process occurs in just a few seconds. Therefore, there is no heat damage. The process of powdering and turning into fine particles of food materials using equipment called an atomizer takes place. In spray drying, there is a possibility that the air exiting the dryer tower may contain some dried food material, so it can be directed into a cyclone. The dry particles of food material hit the inner wall of the cyclone and lose their energy, collecting at the bottom of it. To increase the recovery rate, the outlet air from cyclone number 1 can be directed into cyclone number 2.

Process Descriptions

The liquid is fed into the top of the dryer chamber by a pre-pump hole auger, which provides a very slow and steady flow. This flow is sprayed by two fluid spray injectors and enters a dryer chamber. Hot air flows into the holes towards the chambers, causing surface moisture to evaporate. The necessary moisture in the particles is evaporated during evaporation, and the particle falls to the discharge point at the base of the cone. In this combination, the temperature will never exceed the temperature of the exhaust air thermometer because an air suction in the center of the centrifuge controls the flow branch, and the branch temperature is regulated by a controller in conjunction with a three-stage heater.

Tunnel Dryers

Tunnel dryers are relatively long tunnels where trays containing drying materials pass through. The residence time in the dryer must be long enough to reach the desired moisture content. Relatively low temperatures usually use steam-heated air, and at higher temperatures, especially in cases where the product does not need to be clean, combustion gases are used. In these dryers, both concurrent and countercurrent flows can be used, and in some cases, fans are installed on the walls of the tunnel to create more gas flow. To achieve higher thermal efficiency, some of the exhaust gases from the tunnel are returned to it.

Drum Dryers

Fluid materials such as solutions, slurries, and pastes can be dried to the desired moisture content on indirect dryers known as drum dryers. The drum is heated by hot steam and a part of it is immersed in the drying material tank. The rotation of the drum creates a film of the material, which dries during full rotation and is removed from the other side by a knife. Usually, the drying material in the tank is kept at boiling temperature to accelerate the evaporation rate from the drum surface.

Continuous Dryers

These dryers, due to the relatively small volume of the product, have better compatibility with other devices in the chemical process and do not require storage and warehousing before drying. The resulting product has a more uniform moisture content and relatively low cost per unit weight of the product. Similar to batch dryers, the type of dryer or its structure depends on the conditions of the drying material.

In many of these dryers, the solid body moves in the dryer and comes into contact with the gas flow. The movement of the solid and gas flow can be concurrent, countercurrent, or cross-flow. In countercurrent flows, the hottest gas comes into contact with the driest solid, so the solid temperature approaches the temperature of the incoming gas as much as possible. This method will result in the fastest drying state (loss of bound moisture), and in some cases, it will damage the product. On the other hand, the solid moistens only to the temperature of the moist gas in the case of concurrent flows, and even sensitive materials can be dried without causing drying issues. In parallel flows, more control is exerted over the moisture content of the product.

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