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Air Filtration for the Spray Drying of Dairy Products¹

Departments of Agricultural Engineering and Food Science, Michigan State University, East Lansing

ABSTRACT

The production and manufacturing of dry milk which is completely safe for human consumption requires the product to be free of any pathogenic microorganisms. The attainment of this goal requires complete control of product contamination during manufacturing. The large number of product-air contact points during spray drying, instantizing, and packaging indicates that air-borne contamination may be of significant importance.

A considerable portion of the air-borne contamination during dry milk manufacturing can be eliminated by direct air filtration. Ultra-high efficiency air filters will remove essentially all microorganisms from an air supply. However, the selection of the filter to be used in dry milk plant applications is dependent on a balance between efficiency desired and filter costs, which include initial cost and costs of operation and maintenance.

¹ Preparation and presentation of this paper was supported in part by the Public Health Service Research Grant EF00624 from the Division of Environmental Engineering and Food Protection. Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal article no. 4071.