Recombined Milk

i. Definition

Recombined milk refers to the product obtained when butter oil (also called dry/anhydrous milk fat), skim milk powder and water are combined in the correct proportion to yield fluid milk. The milk fat may also be obtained from other sources,such as unsalted butter or plastic cream. However, production of recombined milk is currently not in practice.

Under PFA rules, recombined milk should contain a minimum of 3.0 per cent fat and 8.5 per cent solids-not-fat throughout the country.

 

ii. Advantages

•  It helps in making up the shortage of fresh milk supplies in developing countries.
•  Helps prevent price rise of liquid milk in cities.

iii. Preparation

A stepwise process for preparation of recombined milk is given below:

A calculated amount of potable water is received in pasteurization tank and it is heated to a temperature of 38O-43OC, while the agitator is kept in motion. A proportionate amount of dried skim milk is slowly added at the point of agitation.When the water reaches a temperature of 43-49OC, proportionate amount of butter oil is added. The mixture is thoroughly mixed, filtered and pasteurized at 63OC for 30 min. It is then homogenized at 2500 psi pressure and cooled to 5OC.

The detailed flow diagram for manufacture of recombined milk is given below: