Complete Uht Milk Processing Packaging Plant Yogurt Production Line

Product Description

Milk Production Line Process

 

1. Raw Milk Reception

 

• Milk Collection: Dairy farmers use proper milking equipment to collect fresh milk from cows. The milking process is usually automated to ensure efficiency and hygiene. For example, milking parlors equipped with robotic milkers can precisely control the milking time and pressure, reducing stress on the cows and minimizing the risk of contamination.
• Transportation: The freshly collected milk is quickly transported to the dairy processing plant in insulated tankers. These tankers maintain a low temperature to slow down the growth of bacteria and preserve the quality of the milk. Temperature sensors and cooling systems are installed to monitor and control the temperature during transit.

 

2. Pretreatment

 

• Filtration: Upon arrival at the plant, the raw milk goes through coarse and fine filtration steps. Coarse filtration removes large debris such as straw and hair, while fine filtration, often using membrane filters, eliminates smaller particles like somatic cells and bacteria. This helps to improve the clarity and quality of the milk.
• Centrifugation: The filtered milk is then subjected to centrifugation. This process separates cream from the skim milk. High-speed centrifuges spin the milk, causing the lighter cream to rise to the top and be skimmed off. The degree of separation can be adjusted according to the desired fat content in the final products.

 

3. Pasteurization

 

• Heating: The milk is heated to a specific temperature range, typically between 63 - 72 degrees Celsius for a certain period, usually 15 - 30 seconds. This gentle heating process kills most harmful bacteria, yeasts, and molds while preserving the natural flavor and nutritional value of the milk.
• Cooling: Immediately after pasteurization, the milk is cooled rapidly to a storage temperature, around 4 degrees Celsius. Rapid cooling is crucial to prevent the re-growth of bacteria and maintain the freshness of the milk. Plate heat exchangers are commonly used for both heating and cooling, as they provide efficient heat transfer.

 

4. Homogenization

 

• High-Pressure Homogenization: The pasteurized milk is passed through a homogenizer, which subjects it to high pressure. This breaks down the fat globules into smaller, more uniformly distributed particles. As a result, the milk has a more consistent texture and appearance, preventing cream separation during storage. For example, in a typical homogenizer, the milk is pressurized to around 15 - 25 MPa.

 

5. Packaging

 

• Filling: The homogenized and pasteurized milk is filled into various containers, such as cartons, bottles, or plastic bags. Automated filling machines ensure accurate and hygienic filling. They can handle different container sizes and shapes, and some are even equipped with aseptic filling technology to further extend the shelf life of the milk.
• Sealing: After filling, the containers are sealed tightly. For bottles, caps are screwed on, and for cartons, heat-sealing techniques are used. Proper sealing prevents air and contaminants from entering the milk, maintaining its quality.
• Labeling and Coding: Labels with product information, including ingredients, nutritional facts, production date, and expiration date, are attached to the containers. Coding systems are also employed to mark batch numbers and other traceability information for quality control and management.

 

6. Storage and Distribution

 

• Storage: The packaged milk is stored in a cool, dry environment, usually in refrigerated warehouses. Temperature and humidity control systems are in place to ensure the milk remains in optimal condition until it is distributed.
• Distribution: The milk is then transported to supermarkets, convenience stores, and other retail outlets using refrigerated vehicles. The cold chain is maintained throughout the distribution process to guarantee the freshness and quality of the milk for consumers.

 

 

 

 

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Equipment list of 25T/D DAIRY PRODUCTION LINE (pasteurized milk\yogurt\cheese\cream\butter)
NO.	NAME	MAIN TECHNOLOGY PARAMETER
1	MILK RECEIVE\STORAGE\AND CREAM SEPARETOR UNIT
2	Electron pound scale	maximum weighing 500KG
3	Milk weighing tank	made of SUS stainless steal,single layer,product feeded in through 40 mesh filter net,CIP cleaning ball
4	Milk acceptor	SUS304 stainless steel,single layer,CIP cleaning ball
5	Milk pump	SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished
6	Twin piping filter	SUS304 stainless steel,two pipe,Stainless Steal Filter Element 100 Mesh
7	Dish separator	auto residue discharge
8	Chiling tank	SUS304 stainless steel,alveolate jacket,attached with compressor
9	Milk pump	SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished
10	PREPARING UNIT
11	Blending tank	SUS304 stainless steel,heat insulated,top off- center votical agitator,conical head,airtight manhole, breather valve,digital readout thermometer,anti-eddy baffle,supporters with adjustable feet
12	Milk pump	SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished
13	Mini set of plate-type heat exchanger	SUS304 stainless steel,two stages,
14	High speed emulsification tank	SUS304 stainless steel,heat insulated,bottom high speed emulsifier,digital readout thermometer,supporters with adjustable feet
15	Milk pump	SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished
16	Twin piping filter	SUS304 stainless steel,two pipe,Stainless Steal Filter Element 100 Mesh
17	Sterilizing,homogenizing unit
18	UHT sterilizer	tub-type,sterilzing temperature 137 C,holding time 4S,full automatic control
19	High pressure homogenizer	40MPa,(starting box included)
20	Temperature holding	SUS304,holding 300S
21	Distributing plate	SUS304,3 holes
22	Cheese\butter processing unit
23	Bufferying tank	SUS304 stainless steel,heat insulated,top off- center votical agitator,conical head,airtight manhole, breather valve,digital readout thermometer,anti-eddy baffle,supporters with adjustable feet
24	Milk pump	SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished
25	Cream seperator
26	Bufferying container	SUS304,with cover
27	Milk pump	SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished
28	Butter-churner	SUS304,stepless timing
29	Cheese vat	SUS304,with heating jacket and insising device
30	Pressor	SUS304,6 heads
31	Mould	SUS304,10L,with cover
32	Yogurt fermentation unit
33	Fermentation tank	SUS304 stainless steel,heat insulated,top off- center votical agitator,conical head,airtight manhole, breather valve,digital readout thermometer,anti-eddy baffle,supporters with adjustable feet
34	Rotary pump	SUS304 stainless steel,Hard Alloy Mechanical Seal,manual stepless shift
35	Plate cooler	SUS304,single stage,milk discharge at 4C
36	Rotary pump	SUS304 stainless steel,Hard Alloy Mechanical Seal,manual stepless shift
37	Filling unit
38	Higher position tank	SUS304 stainless steel,heat insulated,top off- center votical agitator,conical head,airtight manhole, breather valve,digital readout thermometer,anti-eddy baffle,supporters with adjustable feet
39	Pasteurized milk filling machine
40	Yogurt filling machine
41	CIP system
42	Semi-auto CIP system	outer coat of SUS304 stainless steel material,inner shell of SUS316,single cleaning way,Concentrated acid/alcali tank adding system based on US technology, 100L×2 acid/alcali Concentrate tanks
43	CIP return pump	SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished
44	Installation part	whole milk processing line installation and commissioning