Milk Pretreatment Line

Food Engineering

Introduction

The purpose of standardization is to ensure that milk contains a specified fat content. Usually low-fat milk has a fat content of 1.5%, regular milk has a fat content of 3%, but there are also fat contents as low as 0.1% or 0.5%. Fat is a very important economic factor, so the standardization of milk or cream must be very precise, and some can apply continuous standardization.

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Advantages

Different end products can be produced on the same production line

Can be designed according to user's special requirements

Very short holding time

Precise dosing and mixing of aroma substances

Large output, small loss

Apply high technology to save energy

Monitoring system for the entire production process

Graphic and intuitive display, all process parameters printed

Characteristics

Pasteurization is one of the important processes in milk processing, which will extend the shelf life of milk.

The temperature and time of pasteurization are very important factors and must be precisely specified according to the quality of the milk and the required shelf life. The homogenous, high temperature, short-time pasteurization temperature is usually 72-75°C and the holding time is 15-20 seconds. The requirement is that the heat treatment must ensure that undesirable microorganisms and pathogens are killed so that the product is not damaged.

The purpose of homogenization is to break up the fat globules or to distribute them in a fine state in the milk to avoid the formation of a milk fat layer. Homogenization can be complete or partial. Partial homogenization is a very economical method because a small homogenizer can be used.

Features

Working capacity

from 10 tons/d up to 100 tons/d

Products

Liquid milk products

Pre treatment for butter, milk powder, ice cream, cheese, soymilk, condensed milk

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