Fresh Milk Yogurt Cheese Manufacturing Production Line Processing Machine

• Process: Ferment
• Power Source: Electric
• Certification: CE, ISO9001
• Shipping Cost: Estimated freight per unit.: about shipping cost and estimated delivery time.
• Currency: US$
• Return&refunds: You can apply for a refund up to 30 days after receipt of the products.
• Model NO.: SP-B-C
• Automatic Grade: Automatic
• Application: Milk, Yogurt, Milk Powder, Cheese
• Customized: Customized
• Transport Package: Wooden Case
• Specification: 10000*2100*1860(mm)
• Trademark: STONEPACK
• Origin: China
• Production Capacity: 1-20ton/Day

Product Description

The standard production process of pasteurized milk is as follows: raw milk → storage → filtration → preheating → homogenization → sterilization → pre-cooling → cooling → filling → CIP cleaning

Simplified production process of pasteurized milk: raw milk → storage → sterilization → cooling → filling

2. Brief introduction to technological process:

(1) the customer will store the raw milk in the original milk tank as a whole, and then drive the raw milk into the preheating tank for preheating through the special stainless steel milk pump and double filter. The preheating temperature will be around 45ºC.

(2) after the completion of preheating, the raw milk is driven into the homogenizing tank for homogenizing, and corresponding auxiliary materials are added to make the raw milk more silky and smooth after homogenizing.

(3) after homogenization is completed, open the centrifugal milk pump and drive the raw milk into the pasteurization tank for sterilization and stirring.

(4) when sterilization is needed, open the centrifugal milk pump connecting the original milk tank and the pasteurization tank, and conduct pasteurization through 350# heat conduction oil or hot water/steam. According to different heat sources and production, the sterilization usually takes about 0.5 ~ 1.5 hours and the pasteurization temperature is 85ºC.

(5) after sterilization is completed, the fresh milk is driven into the pre-cooling tank through the milk pump. The pre-cooling tank USES cold water for pre-cooling, and then it is driven into the fermentation tank to add the corresponding strains and starter for yogurt fermentation.

(6) after the overall operation is completed, CIP cleaning is needed for the equipment. The so-called CIP cleaning is called Clean In Place, which means In situ cleaning/online cleaning