Route 1: Fresh sheep milk is directly freeze-dried into powder using fresh sheep milk as raw material. After purification, sterilization, and homogenization, it is directly placed on a plate or freeze-dried plate, pre frozen at low temperature, and then vacuum freeze-dried. The table process is suitable for scenarios such as pre-processing, filtering, milk purification, low-temperature sterilization or pasteurization at 60-80 ° C, homogenization to preserve the original flavor and active ingredients of goat milk. Pre freezing is usually done at -20 ° C to -40 ° C to form a stable solid fresh milk with high moisture content. It needs to be freeze-dried and sublimated under vacuum at 10-70Pa, and then analyzed and dried at about 30-40 ° C to obtain loose and porous freeze-dried blocks. After processing, sterile crushing, screening, nitrogen filling or vacuum packaging are suitable for high-end pure goat milk powder and colostrum powder. The advantages are high nutrition and flavor retention; The disadvantages are high moisture content in fresh milk, long freeze-drying time, high energy consumption, and high unit production cost. Route 2: Concentrated sheep milk freeze-drying. First, fresh sheep milk is concentrated under low-temperature vacuum conditions to increase solids and reduce moisture, and then pre frozen and freeze-dried. The table section method is applicable to scenarios where the solid content is concentrated by vacuum to about 40% -50%, reducing the subsequent freeze-drying load. Pre freezing at -30 ° C to -40 ° C is used to quickly freeze and prevent high solid content materials from collapsing. Freeze drying at low temperature vacuum sublimation is used to shorten the drying time, followed by processing and crushing into powder. Sealed and moisture-proof, it is suitable for mid to high end modulation of goat milk powder. This route is more efficient than direct freeze-drying of fresh milk, and the freeze-dried blocks are less likely to collapse severely. However, after concentration, the concentration of sugar, protein, and fat increases, and the pre freezing temperature and sublimation temperature still need to be separately verified based on the eutectic point/melting point. Route 3: spray drying powder secondary freeze-drying/rehydration freeze-drying, first dry the goat milk with spray to make ordinary goat milk powder, and then conduct secondary treatment based on the powder. There are two common methods: one is to dissolve or adjust the milk powder before freeze-drying; Another method is to use low water and low-temperature freeze-drying to perform secondary dehydration, granulation, and activity protection on the powder. The practice of the table link is applicable to the first section of the scene. The sheep milk powder is made by the wet/dry wet composite process. The existing spray drying production line is used for secondary treatment, rehydration and slurry mixing, or the powder is freeze-dried at low temperature to improve the instant solubility and retain the activity. The production capacity is higher, and the cost is lower than the whole process freeze-drying. Suitable for functional formula powder. Limited to the first section of spray drying, some heat sensitive nutrients will still be lost. This route is not equivalent to the whole process fresh milk freeze-drying. It is more suitable for high value-added functional sheep milk powder, such as the need to strengthen probiotics DHA、 Products containing thermosensitive ingredients such as lactoferrin. However, it is not pure "whole process freeze-drying of fresh milk", and the degree of nutrient retention depends on the temperature and time of the previous spray drying.

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