Vacuum Freeze Dryer for Dairy Products

The key process to restore the texture and nutrition of dairy products
Through low-temperature sublimation under vacuum, remove moisture from dairy products, retain protein, fat, lactose and flavor components to the maximum extent, and form restorable milk powder or functional solid particles.

Core Features:
Applicable to various types of dairy products such as milk, yogurt, cream, whey, etc.
Precisely control the sublimation curve to protect the structure of milk protein and active bacteria
The dried finished product has strong fluidity and fast dissolution speed
Traditional or continuous freeze-drying system can be selected

Use Scenarios:
Preparation of high-end infant milk powder and middle-aged and elderly formula milk powder
Development of yogurt powder, cheese powder, and functional milk powder
Upgrading and reuse of whey by-products