Traditional Chinese Milk powder manufacturing: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Milk powder products. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 17080 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Milk powder productsThe name powdered milk products refers to powdered milk products or simply milk powder. Milk powder products do not only refer to the drying of whole milk, but also include the drying of a series of products extracted from milk, or various components extracted from normal whole milk.Examples include whole and skim milk powder (products in which the original whole milk has been separated, leaving only the fat-free components), whey powder (produced from the whey liquid left over from the cheese-making process), and buttermilk powder (produced from the whey liquid drained off from the cream-making process).These products can represent basic milk powder products. These milk powders are water-soluble, and when remixed with the right amount of water, the liquid contains the same nutrients and characteristics as the liquid milk before drying.Similarly, more advanced milk powder products containing only some components of full-fat raw milk can also be produced. For example, high-protein milk powder can be made by extracting part or all of the protein from full-fat raw materials. These products sometimes do not need to be water-soluble, and their special value can be used as fortified additives in other foods or mixed in other processing procedures. …
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Lei Cheng
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