TERNYATA BEGINI TAHAPAN PROSES PEMBUATAN SUSU BUBUK DARI SUSU SEGAR DARI PETERNAKAN

Summary

This video explores the process of turning fresh cow's milk into powdered milk, highlighting its health benefits and the essential role milk derivatives play in daily food products. The process includes filtration to remove water, evaporation to gently preserve nutrients, and drying through hot air to create fine powdered milk. With a long shelf life and preserved nutritional value, powdered milk becomes an essential solution for consumers without access to fresh milk. The video also showcases the packaging and distribution of powdered milk for both industrial and retail uses.

Takeaways

• 😀 Fresh cow's milk offers numerous health benefits but is not favored by everyone due to taste preferences or dietary restrictions.
• 😀 Milk derivatives such as cheese, yogurt, ice cream, and even bread often contain cow's milk, making it difficult for people to avoid it completely.
• 😀 Powdered milk serves as an effective alternative to fresh milk, providing a longer shelf life, reduced shipping costs, and maintaining nutritional content.
• 😀 Fresh cow's milk consists of 87% water, with the remaining 13% comprising fat, protein, carbohydrates, vitamins, minerals, and other substances.
• 😀 The powdered milk process involves three main stages: filtration, evaporation, and drying, each designed to preserve milk's nutritional value.
• 😀 Filtration removes around 60% of the water content from fresh milk using special membranes with small pores.
• 😀 In the evaporation phase, the remaining 2% of water is gently removed by evaporating it through hot steam, keeping milk's nutritional value intact.
• 😀 The drying phase uses a high-temperature, high-pressure spray method to turn concentrated milk into powder with just 3% water content.
• 😀 The low water content in powdered milk limits bacterial growth, allowing for long shelf life without compromising its nutritional integrity.
• 😀 Powdered milk can be rehydrated with warm water to restore the consistency and taste of fresh milk.
• 😀 Powdered milk is packaged in various forms, including large quantities for food factories (25 kg) and smaller packages for retail consumers (400g-900g).

Q & A

What are some common milk derivatives mentioned in the script?

The script mentions cheese, yogurt, ice cream, and milk used in coffee as common milk derivatives.

Why is powdered milk an important alternative to fresh milk?

Powdered milk offers a longer shelf life, reduces shipping costs, and maintains the nutritional content of fresh milk.

What is the main purpose of turning fresh milk into powdered milk?

The main purpose is to remove the water content from the milk, leaving the remaining nutrients in solid form while maintaining taste and nutrition.

How much water does fresh cow's milk contain?

Fresh cow's milk contains 87% water, with the remaining 13% consisting of fat, protein, carbohydrates, vitamins, minerals, and other substances.

How is the milk processed once it arrives at the factory?

Upon arrival at the factory, the milk is first tested for PH, nutrients, fat, minerals, and water content. After passing the tests, it is pumped into storage silos for further processing.

What are the three main phases involved in the milk powder production process?

The three main phases in the milk powder production process are filtration, evaporation, and drying.

How is the filtration process carried out in milk powder production?

In the filtration process, milk is pumped through membranes with very small pores that allow only water to pass through, removing about 60% of the water content.

What role does the evaporation phase play in milk powder production?

The evaporation phase removes the remaining 2% of water from the milk by using hot steam, which does not directly contact the milk. This process is done under vacuum to gently lower the boiling point and preserve nutritional value.

How does the drying phase work in milk powder production?

In the drying phase, concentrated milk is sprayed as fine droplets in a chamber where hot air at 300°C evaporates the remaining water, resulting in fine milk powder with about 3% water content.

What is the final step in the milk powder production process before packaging?

The final step involves transferring the powdered milk to filling machines for packaging in various sizes, including large 25kg bags for industrial use and smaller 400g to 900g cans for retail consumers.