Cream is skimmed off from whole milk either to obtain skim milk or to standardize whole milk for fat content. The product can be spray dried, typically as a cream with 38 % fat and a solids content of 42-44 %, as it comes out of the separator.
The spray drying process for cream
To minimize powder deposits in the spray drying chamber, a low drying air temperature and a low moisture content in the final product is recommended.
The final product is usually presented as a non-agglomerated product, as agglomeration is difficult due to the high fat content and low amount of lactose as 'binding material'. Use of a free-flowing agent containing silicates or similar will ease the drying operation.