Fresh Milk

Fresh milk is now rarely used in biscuits because of its short storage life, the tendency for the cream to separate and its large bulk (it has about 87% water). It is usual to use the dried products, either full cream milk powder (FCMP) or skimmed milk powder (SMP) or products where the water content has been reduced (condensed milks) because of ease of handling, good storage life and low moisture content.

If it is decided to use fresh milk, thorough cleaning of containers and pipes is essential to avoid serious bacterial contamination and bad smells. The fatty nature of milk demands that detergent sterilisers are required. There are many cleaning chemicals specially prepared for use in dairies which allow CIP (clean in place) cleansing of pipe work and other equipment that would be tedious to dismantle and reassemble.