To enrich students’ academic perspectives with real-world industry insights, the Department of Food and Agricultural Product Technology (TPHP) at Universitas Gadjah Mada (UGM) once again welcomed an industry practitioner through a guest lecture. On Wednesday, May 21, 2025, Aditya Putra Nugraha, S.T.P., delivered a lecture in the Dairy Processing Technology course, presenting on the topic “Milk Powder Technology.”
With over 15 years of experience in the dairy processing industry, Mr. Aditya offered a comprehensive explanation that bridged classroom theory with actual industrial practices. The session was mandatory for all students enrolled in the course, designed to provide a contextual understanding of dairy processing systems and technologies.
The lecture began with an overview of milk product categories as regulated by the Indonesian Food and Drug Authority (BPOM), including liquid milk, fermented milk, milk powder, evaporated milk, sweetened condensed milk, as well as other dairy products such as cream and whey-based beverages. Students were also introduced to the fundamental components of milk—such as water, fat, and protein—which serve as the foundation for further processing.
The core of the session focused on the three main stages of milk powder production:
- Filtration, which reduces the water content to around 30%,
- Evaporation, which removes approximately 25% more water, and
- Drying, which reduces the moisture content to approximately 3%. This extremely low moisture level significantly extends the product’s shelf life, allowing milk powder to last up to 18 months.
In addition to processing stages, Mr. Aditya emphasized the importance of quality control, not only for the final powdered milk product, but also for the raw fresh milk, highlighting key parameters that determine the final product’s quality and safety.
This guest lecture provided students with both technical knowledge and real-world industrial perspectives, serving as valuable preparation for their future careers in the food industry. It is expected to enhance students’ competencies and readiness for entry into the professional field of dairy and food technology.
Written by: Firstnandita K