The present invention relates to compressed solid milk tablets, a method for producing the same and a modular system for carrying out said method. The method comprises: (a) compressing milk powder to obtain compressed solid milk units with a mechanical strength between 10 kPa and 300 kPa, (b) humidifying the compressed solid milk units by exposing them in a humidifying chamber to humid air having a relative humidity of more than 95% and a temperature between 60 and 90° C., wherein the humid air comprises condensed water vapour, and (c) drying the humidified and compressed solid milk units to obtain compressed solid milk tablets. The tablets obtained by this method have a mechanical strength between 20 kPa and 1000 kPa, a core/crust structure, wherein the crust comprises milk particles that are solidified and fused in parallel and perpendicular planes, relative to the tablet surface, and a friability of less than 5%.

Provided is a method for producing a compressed body of a powder capable of improving a hardness while suppressing a decrease in production efficiency of the compressed body of the powder. A compressed body 14 of a powder is compression molded by compressing a powder supplied into die holes 18 by a lower punch 31 and an upper punch 32. In the compression molding, a first compression and a second compression following the first compression are performed. In the first compression, the compression is performed at a first compression speed, and in the second compression, the compression is performed at a second compression speed that is lower than the first compression speed.

Provided is a method for producing a compressed body of a powder capable of improving a hardness while suppressing a decrease in production efficiency of the compressed body of the powder. A compressed body 14 of a powder is compression molded by compressing a powder supplied into die holes 18 by a lower punch 31 and an upper punch 32. In the compression molding, a first compression and a second compression following the first compression are performed. In the first compression, the compression is performed at a first compression speed, and in the second compression, the compression is performed at a second compression speed that is lower than the first compression speed.

A low-bacteria milk powder with a high WPNI is suggested, which is obtainable by (a) providing a raw milk; (b) heating the raw milk in at least one tubular heat exchanger to a temperature of at least 20° C.; (c) separating the cream, obtaining a skimmed milk; (d) pasteurising the skimmed milk in a tubular heat exchanger for a period from 10 to 60 seconds at a temperature from 72 to 75° C.; (e) evaporating the pasteurised skimmed milk to a dry matter content from 35 to 55% by weight; and (f) drying the pasteurised skimmed milk concentrate in a spray tower.

A low-bacteria milk powder with a high WPNI is suggested, which is obtainable by (a) providing a raw milk; (b) heating the raw milk in at least one tubular heat exchanger to a temperature of at least 20° C.; (c) separating the cream, obtaining a skimmed milk; (d) pasteurising the skimmed milk in a tubular heat exchanger for a period from 10 to 60 seconds at a temperature from 72 to 75° C.; (e) evaporating the pasteurised skimmed milk to a dry matter content from 35 to 55% by weight; and (f) drying the pasteurised skimmed milk concentrate in a spray tower.

Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which an increase in total crystallization rate that is a difference of a crystal ratio with respect to a total weight on a surface of the solid food relative to a crystal ratio in an inner part of the solid food is 0.1% by weight or less. Further, a depth from the surface of the solid food at which the increase in total crystallization rate is zero or minimal is 0.2 mm or less.

Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which an increase in total crystallization rate that is a difference of a crystal ratio with respect to a total weight on a surface of the solid food relative to a crystal ratio in an inner part of the solid food is 0.1% by weight or less. Further, a depth from the surface of the solid food at which the increase in total crystallization rate is zero or minimal is 0.2 mm or less.

A method of production of a homogeneous powdered product from a starting product in a liquid state, the starting product having sugars as at least 60% of its total solids, the method comprising: in the absence of air; pressurizing the starting product to a pressure greater than 1 bar; injecting a gas into the starting product to form a mixture in which the starting product is substantially saturated by the gas; and degassing the mixture into a continuous stream of transport gas such that, on contact with the transport gas, water from the mixture evaporates to leave the homogeneous powdered product.

Provided is a solid milk containing suitable free fat and having strength adequate to resist breakage during handling. The solid milk is a solid milk having a solid form obtained by compression molding a powdered milk, in which a hardening index I.sub.F represented by the following Formula (1) when the solid milk is divided into a plurality of pieces (N pieces) in a height direction is 0.477 mm.sup.2 or more, Formula (1) being represented by a width w in a target region n, a thickness δ in the target region n, a specific surface area voxel ratio Sv.sub.voxel_n in the target region n, a content R.sub.0 of a total milk sugar, and a total crystal amount R.sub.n of a milk sugar in the target region n, and a content ratio FF of free fat in the solid milk is 1.23% by weight or less.

[00001]$\left[\mathrm{Math}.8\right]$$\begin{array}{cc}{I}_F={.Math.}_{n=1}^N\frac{w.Math.\delta }{{\left\{S_{V\mathrm{voxel}\_n}.Math.\left(R_0-R_n\right)\right\}}^2}\left[{\mathrm{mm}}^2\right]& \left(1\right)\end{array}$

Provided is a solid milk containing suitable free fat and having strength adequate to resist breakage during handling. The solid milk is a solid milk having a solid form obtained by compression molding a powdered milk, in which a hardening index I.sub.F represented by the following Formula (1) when the solid milk is divided into a plurality of pieces (N pieces) in a height direction is 0.477 mm.sup.2 or more, Formula (1) being represented by a width w in a target region n, a thickness δ in the target region n, a specific surface area voxel ratio Sv.sub.voxel_n in the target region n, a content R.sub.0 of a total milk sugar, and a total crystal amount R.sub.n of a milk sugar in the target region n, and a content ratio FF of free fat in the solid milk is 1.23% by weight or less.

[00001]$\left[\mathrm{Math}.8\right]$$\begin{array}{cc}{I}_F={.Math.}_{n=1}^N\frac{w.Math.\delta }{{\left\{S_{V\mathrm{voxel}\_n}.Math.\left(R_0-R_n\right)\right\}}^2}\left[{\mathrm{mm}}^2\right]& \left(1\right)\end{array}$