Food And Biotech Engineers (India) Private Limited

Liquid Milk Processing Plant: Milk is an ideal food not only for the young ones but also for the aged ones and convalescents alike. It is rich in carbohydrate primarily lactose, proteinmainlycaseinand fat. Further minerals like calcium, phosphorous, sodium, potassium and magnesium are present in appreciable quantities.

FBE design, supply, install and commission liquid milk processing plant on turnkey basis. The capacity of plant vary from 5,000 lit/day to 10,00,000


The other milk products like Butter, Ghee, SMP/WMP/ Dairy whitener, Sweetened condensed/Evaporated milk plant, Dahi/Lassi/Yoghurt/Shrikhand, Paneer, Khoa, Ice cream, Casein/WPC/DM whey powder/ Lactose, Cheese are also manufactured with milk playback.

Process description
Raw/Chilled milk from the chilling center is received in a dump tank. It is then chilled in a PHE type chiller up to 4 deg C. The chilled milk is then stored to chilled milk storage tank, from where it is pumped to pasteurizer and through pasteurizer it goes to a cream separator. The cream is separated through milk and skim milk is obtained. Milk/ skim milk is standardized with cream, butter oil, SMP to make Full cream milk, standardized milk, toned milk, double toned milk and skim milk. The milk is packed in ½ kg and 1 kg plastic pouches.

The separated cream is processed to manufacture butter, butter oil and ghee. Cream from cream storage tank goes to a butter churn, then ghee boiler, ghee settling tank, ghee prestratification tank, ghee clarifier to manufacture ghee. Ghee is packed either in tin or poly pouches.

FBE design and supply Milk Pasteurization Plant. Malted milk food is the product obtained by mixing Milk with malt extract and cereal grain. The paste formed is evaporated and vacuum dried to manufacture malted milk powder. The scrapped type evaporator with specially designed agitator shall be used to concentrate the product upto 70-80% TS then it is dried in Vacuum Band dryer.

Milk Processing Plant and Machines is the product obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or without addition of sugar.

SMP/WMP/ Dairy Whitener Plant
Dried milk powder is the product obtained by the removal of water from milk by heat or other suitable means, to produce a solid containing 3.5 % or less moisture. Whole milk, skim milk may be used for drying. The dried product obtained from whole milk is called whole milk powder; from skim milk is known skim milk powder.


Salient features of FBE Make Evaporators

• Adjustable and controllable direct contact heat treatment units.
• Shortest possible residence time.
• Special design to prevent bacteriological growth including thermophiles.
• Special design of liquid distribution systems to ensure correct tube coverage.
• Extended tube length.
• The efficient design of separators.
• Low energy consumption (Steam, Power, cooling water).
• Easy operation.
• No scale formation in tubes.

Salient features of FBE Make Dryers

• Good plant performance due to the absence of any airflow obstruction inside the chamber
• Good agglomeration potential.
• Instant quality of the powder is formed.
• Higher plant capacity for a given size.
• Low energy consumption.
• Alternate arrangements of Rotary atomization or nozzles in the same dryer
• Used for the whole range of dairy products as the SMP, WMP, DW etc.
• Single stage spray dryer and Spray dryer with IBD and VFD shall be used alternately in the same plant
• Fines-return to atomization device or VF
• Pneumatic cooling and conveying system instead of VF
• Pneumatic cooling and conveying system instead of VF
• Air exhaust through a center duct in the chamber.

The advantage of Legitimization system

• Legitimization system is integrated with a Spray dryer to manufacture Whole milk powder.
• The legitimization refers to the coating of powder by a wetting agent consist of lecithin dissolved in butter oil. The wetting agent is sprayed to powder under fluidization in VFD, so that good quality of WMP s produced with it.

Paneer: Paneer otherwise known as paneer or panir is a pressed
variety of channa obtained by acid coagulation of milk at about 85°C followed by removal of whey and pressing. As per the PFA rules (1976), it should not contain more than 70 percent moisture and the milk fat content should not be less than 50 percent of the dry matter.

Khoa: Khoa is a partially dehydrated whole milk product prepared by desiccation of milk to 65-70 percent total solids in an open pan. Milk contains nearly 83-87 percent water; in order to increase the concentration of milk, water is evaporated from the milk by boiling. Khoa is used as a base material for the preparation of variety of sweets like burfi, peda etc.

FBE supplies complete range of equipments for manufacturing Paneer and Khoa. We design and fabricate equipments like steam jacketed stainless steel pan, Paneer press, hooves, chilling vat, cutting knives etc for Paneer manufacturing and Khoa Pan, continuous khoa making machine, mould etc for khoa manufacturing.

Yogurt Plant

Dahi: Indian curd (Dahi) is a fermented milk product used by the large population of India. Filtered, standardized, homogenized and pasteurized milk is cooled to 22-25 deg C and then culture is inoculated to milk. The inoculated milk is then packed in cups and kept for incubation 16-18 hours to incubation chamber/room.

Shrikhand: Srikhand is semi-soft, sweetish-sour whole milk product prepared from lactic fermented curd. The dahi is partially strained through a cloth to remove the whey and thus produces a solid mass, which is mixed with a required amount of sugar to make shrikhand.

Yogurt: Yoghurt is one of the most popular fermented dairy products all over the world. The production of yogurt has shown a tremendous increase during the past few years mainly due to the introduction of a wide variety of flavors and or fruits to the yogurt.

An increase in the total solids content, particularly the proportion of casein and whey protein results in a firmer yogurt coagulum and the tendency to whey separation is reduced. Stabilizers may be used for increasing the viscosity and prevention of whey separation in fruit yogurt. The amount of stabilizer varies with the type of stabilizer. The stability and the consistency of the yogurt are improved by the homogenization of milk.

The firmness of the gel improves with the increasing homogenization pressure. Sweeteners in the form of sucrose or glucose can be added to the fruit yogurt. The fruit contains about 50% sugar and normally makes up the entire sugar content. Small quantities of sweeteners can also be added to the production of natural yogurt.

Lassi: Lassi is a traditional Indian beverage made by blending curd with water, salt with spices or sugar with flavor.

FBI provides a complete range of equipment to manufacture fermented milk products. The common equipment used to manufacture these products are Storage tank, Pasteurizer, Homogenizer, Double jacketed multipurpose vat, Incubation chamber etc.

Demineralized Whey Powder Plant
Whey has a fairly high salt content; about 8-12% calculated on Dry matter basis, its usefulness as an ingredient in human food is limited. Whey is demineralized partially (30-50%) and highly (90-95%). Demineralization involves removal of inorganic salts together with some reduction in the content of organic ions such as lactates and citrates.

Partial demineralization of whey is done through Nanofiltration membrane and high demineralization through Nanofiltartion membrane and Ion exchange resins.

Partially demineralized whey concentrate can be used in Ice cream and Bakery products and highly demineralized whey concentrate powder can be used in formulas for Infant food. Whey Protein Concentrate Powder and Lactose: Whey protein concentrates are powder made by drying the retentate from the Ultra Filtration of whey. They are described in terms of their protein content, % protein in dry matter basis, ranging from 35% to 85%. The concentration of whey proteins is primarily achieved by UF and Diafiltration.

The permeate of UF membrane is high in lactose content, so that is used for manufacturing lactose powder. Permeate recovered is concentrated to minimum 62% TS level in an evaporator and then cooled under controlled conditions for Lactose crystallization. Crystals are washed, decanted and dried to produce pharma grade lactose.

FBE is specialized in manufacturing casein, DM whey WPC, MPC and lactose manufacturing plant. The Ultrafiltration membrane, Nanofiltration membrane, RO membrane and Ion exchange resins shall be used for manufacturing DM whey, WPC and MPC. FBE supply good quality standard make membranes and resins.

Casein Powder: Casein is an insoluble milk protein powder produced from pure pasteurized skimmed milk by controlled acid precipitation. It shall be used as an ingredient in the manufacture of pharmaceutical products, dietetic and other specialized foods, cheese products, ice cream and other protein foods.
Casein is prepared by acid precipitation from unheated or short time heated separated milk, which has a fat content of not more than 0.05%. Higher temp. reduce solubility since whey proteins become precipitated. Whey and lactose are removed from the curd thus obtained by heating and then washing with warm water. The casein is dried to a moisture content of 8-12% and the final product contains 80-90% Casein, not more than 2% fat and 2-4% ash. To prevent discoloration through browning by the maillard reaction, the lactose content should be reduced as much as possible.