Milk powders and prevention of common defects of method

Fatty acid defeated: sterilization does not complete when mainly milk powder processing, caused by Lipase Hydrolysis in milk powder in milk fat. Prevention approach was in production when sterilization temperatures, such as ultra high temperature sterilization, milk powder currently such sterilization process, therefore defects are now very few.

Lipid oxidation: this is mainly due to the oxidation of unsaturated fatty acid in milk powder, is of the main factors of oxygen, light, heavy metals (especially copper), caused by enzymes and acidity, the milk storage should be light, heat, seal, not direct contact and metal containers.

Stale smell and Brown: this is the result of milk powder moisture. Therefore, milk storage should avoid wet, open food as possible out of the air after full breechesgathered to avoid water entering. Milk powder after moisture absorption in addition to the above adverse outside, also caking, affecting their red tonality and solubility.

Bacterial deterioration: milk powder at the time of normal water content, bacteria do not breed, but will decline as the extension of the time (5~37℃ store). But if the water content of more than 5%, milk powder modification resulting from the growth of bacteria, milk should not be placed after the opening time is too long to avoid moisture metamorphism.