Industrial pasteurized milk processing line/small scale yoghurt milk production machinery

Our range of milk processing and cheese production solutions includes complete sets of equipment and machinery for milk sterilization and pasteurization, as well as complete sets of equipment and machinery for the production of fresh cheese, semi hard cheese, goat milk cheese, vanilla cheese, soft cheese, whey cheese and mascapen cheese.

Milk production line

Our milk production line adopts highly automated design and works closely with customers according to their production characteristics. Provide support to customers through the planning and development stage, aiming to find the most suitable and economically advantageous solution, taking into account the specific problems faced by customers.

These solutions are then translated into complete installation, restructuring and development plans to create new milk production facilities.

In addition, our milk and dairy team has fine tuned the automation system for the production of milk and whey cheese. These technologies include automatic dosing of ingredients and additives, which can predetermine the characteristics of the final cheese product and achieve consistently high quality standards.

Further research has led us to develop a high-tech cheese production line for semi-processing curd, producing curd cheese and selling long-life semi-finished products and frozen products.

Brief information of UHT Milk Processing Line

The whole milk production line consists of the following items:
1. Milk receiption or Powder dissolving Mixing section
2. Mixing and sugar Melting section
3. Pasteurizer and Homogenizer
4. Milk storage
5. Filling and Packing Unit
6. CIP cleaning system
7. After treatment equipment, like conveyor, package or pallet. etc.
8. There are other assistan equipments used such as steam boiler, compressed air and cold water unit etc.
9. Installation materials for the pipline, utility pipeline as well as electrical installtaion provided.

Description of UHT milk:

UHT stands for “Ultra High Temprature processing,” which is just another way of heating milk to kill bacterial spores. In the pasteurization process, the milk is heated to 72°C (161.6°F) for at least 15 minutes, whereas the UHT process heats the milk at 135°C (275°F) for one to two seconds. This flash of extreme heat is said to kill off any spores in the milk, and is currently a process that is being used for other products such as fruit juices, cream, yogurt, wine, and soups.

UHT milk tastes different than its pasteurized milk cousins — it tastes like it comes from a box — it tastes burnt. But the economic incentives behind producing, shipping, selling, and buying this type of milk is quickly making it the global standard. England recently tried to put forward a motion to convert 90% of the milk sales in their country to the UHT variety under the banner of reducing greenhouse emissions, and many other countries — particularly those in warmer regions where refrigeration is challenging and expensive — this UHT milk is now known only as “milk.”

Our standard industrial process for semi-finished products can:

Achieve high quality standards

Compared with traditional methods, the yield is improved

Reduce process waste

Reduce labor costs

Promote the cleaning and disinfection of the production line at the end of the process

Ensure faster and cheaper maintenance

Over the past few years, thanks to the expertise of our milk and dairy team and many complete cheese production lines and milk processing plants designed and installed around the world, we are successfully developing new technologies to meet the increasingly complex needs of the cheese production and milk processing industry.