What is cream? 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 of cream To minimize powder deposits in the drying chamber, a low drying air temperature and a low mois-ture 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.