1, namely milk, raw milk and pre-acceptance From the acceptance of raw materials, it is initially determined that it is a qualified milk, and then the net milk is started. After getting the milk, it is necessary to initially remove some bacteria and even some magazines to remove it. 2 , ingredients In the batching process, in addition to a few varieties (such as whole milk powder and skim milk powder), the batching process must be carried out in the milk powder production process, and the proportion of the ingredients is determined according to the product requirements. The equipment used for the ingredients mainly consists of a batching tank, a gouache mixer and a heater. According to the requirements of the formula, the added microorganisms, trace elements and various excipients are added as an ingredient. 3 , homogeneous Homogenization is the process of homogenizing the fat and protein in all ingredients and raw milk into a product. It is generally not necessary to carry out homogenization operation when producing whole milk powder, full fat milk powder and skim milk powder. However, if the ingredients of milk powder are added with butyl vegetable oil or other materials that are difficult to mix, homogenization operation is required. The pressure during homogenization is generally controlled at 14 to 21 MPa, and the temperature is controlled at 60 °C. After homogenization, the fat globule becomes smaller, so that the fat can be effectively prevented from floating up and is easily digested and absorbed. 4 , sterilization There are many sterilization methods commonly used for milk. For specific applications, different products can be selected according to their own characteristics. The most common method used in the past is the high-temperature short-time sterilization method, because the nutrient loss of the milk is small, and the physical and chemical properties of the milk powder are better. 5 , vacuum concentration Immediately after sterilization, the milk is pumped into a vacuum evaporator for concentration under reduced pressure (vacuum) to remove most of the moisture (65%) in the milk, and then enters the drying tower for spray drying to facilitate product quality and reduce costs. Generally, the raw milk is concentrated to 1/4 of the original volume, and the dry matter of the milk reaches about 45%. The concentrated milk temperature is generally 47 to 50 ° C. The concentration of different products is as follows: Whole milk powder concentration: 11.5 ~ 13 Baume; corresponding milk solids content; 38% ~ 42%. Skim milk powder concentration: 20 to 22 Baume degrees; corresponding milk solid content: 35% to 40%. The concentration of fat sweet milk powder: 15 ~ 20 Baume, the corresponding milk solid content: 45% ~ 50%, the concentration of concentrated milk increased when producing large granular milk powder. 6 , spray drying The concentrated milk still contains more water and must be spray dried to obtain milk powder. 7, cooling In equipment that does not have secondary drying, it needs to be cooled to prevent fat separation, and then it can be packaged after sieving (20-30 mesh). In the secondary drying equipment, the milk powder is cooled to below 40 °C after being dried twice and entering the cooling bed. It is then sent to the milk powder bin through the powder sieve and is to be packaged. Infant milk powder is originally derived from maternal emulsification. The choice and determination of this formula is closer to breast milk, which is closer to the absorption of infants and young children.