| Customization: | Available |
|---|---|
| After-sales Service: | One year |
| Warranty: | One year |
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Production process of dairy products
The production process of dairy products is a complex and strictly controlled process, ensuring that every step from receiving raw milk to the final product meets the highest hygiene and quality standards. The following is a typical dairy production process:
1. Raw milk receiving and inspection
Raw milk tanker unloading system: transfers milk from the transport vehicle to the milk storage tank.
Milk storage tank: Large capacity storage of fresh milk, kept at a low temperature (usually around 4 ° C) to prevent bacterial growth.
Quality testing equipment: Conduct strict quality testing on each batch of milk, including milk composition analyzers, microbiological testing instruments, etc., to ensure that indicators such as fat, protein, antibiotic residues, and microbial content are qualified.
2. Preprocessing
• Filtration and Purification: Remove impurities and large particles from milk.
Homogenization: By using high pressure to break and evenly distribute fat globules, it prevents fat from floating up and improves taste and stability.
Standardization: Adjust the ratio of fat and protein in milk to meet product requirements.
• Pasteurization or Ultra High Temperature Sterilization (UHT): Choose the appropriate sterilization method based on the product type:
Pasteurization: Heat to around 72 ° C and hold for 15 seconds, then quickly cool down.
Ultra high temperature sterilization (UHT): Instantly heat to above 135 ° C and hold for a few seconds, then immediately cool down.
3. Concentration (if applicable)
Evaporator: By heating and evaporating some of the moisture, the solid content of milk is increased, preparing for subsequent drying.
• Condensation: For certain products (such as condensed milk), reduce volume for easier transportation and storage.
4. spray drying (applicable to milk powder production)
• spray drying tower: spray the concentrated milk into small droplets, and quickly evaporate water in hot air to form powder.
Cyclone separator or bag filter: Collect dried milk powder particles while removing dust from the air.
5. Fermentation (applicable to fermented dairy products)
Fermentation tank: Add lactic acid bacteria and other fermentation agents, and mature after a certain period of fermentation.
• Refrigerated maturation: Fermented dairy products are further matured at low temperatures to develop unique flavors.
6. Cooling and screening
Cooling equipment: Reduce the product temperature to suitable storage conditions.
Vibration screen: Screen particles to remove larger particles or clumps, ensuring uniform particle size.
7. Mixing and seasoning (if applicable)
Blender: Mix vitamins, minerals, and other additives evenly into the product.
• Flavoring equipment (optional): used to add ingredients such as essence and sweetener to improve the taste.
8. Packaging
Measurement filling machine: Accurately weigh and fill products into packaging containers.
Sealing machine: Seal packaging containers to ensure that products are not contaminated during transportation and storage.
Label printer: Attach labels indicating production date, shelf life, ingredient list, and other information.
9. Quality Control and Testing
Sampling and testing equipment: Randomly select samples for physical and chemical property determination, microbial limit testing, etc.
• Laboratory equipment: equipped with basic experimental instruments such as microscopes, scales, pH meters, etc., to support comprehensive quality assessment.
10. Storage and transportation
Warehouse management system: Manage inventory to ensure that products are stored in a clean, dry, and well ventilated environment.
Logistics distribution equipment: such as refrigerated trucks or other suitable methods to transport finished products to sales terminals.
Equipment list of 25T/D DAIRY PRODUCTION LINE (pasteurized milk\yogurt\cheese\cream\butter) |
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| NO. | NAME | SIZE | MAIN TECHNOLOGY PARAMETER | UNIT | QTY |
| 1 | MILK RECEIVE\STORAGE\AND CREAM SEPARETOR UNIT | ||||
| 2 | electron pound scale | maximum weighing 500KG | set | 1 | |
| 3 | milk weighing tank | 350L | made of SUS stainless steal,single layer,product feeded in through 40 mesh filter net,CIP cleaning ball | set | 1 |
| 4 | milk acceptor | 500L | SUS304 stainless steel,single layer,CIP cleaning ball | set | 1 |
| 5 | milk pump | 5T/h | SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished | set | 1 |
| 6 | twin piping filter | 5T/h | SUS304 stainless steel,two pipe,Stainless Steal Filter Element 100 Mesh | set | 1 |
| 7 | dish separator | 5T/h | auto residue discharge | set | 1 |
| 8 | chiling tank | 5000L | SUS304 stainless steel,alveolate jacket,attached with compressor | set | 4 |
| 9 | milk pump | 5T/h | SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished | set | 1 |
| 10 | PREPARING UNIT | ||||
| 11 | blending tank | 2500L | 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 | set | 2 |
| 12 | milk pump | 5T/h | SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished | set | 2 |
| 13 | mini set of plate-type heat exchanger | 5T/h | SUS304 stainless steel,two stages, | set | 1 |
| 14 | high speed emulsification tank | 600L | SUS304 stainless steel,heat insulated,bottom high speed emulsifier,digital readout thermometer,supporters with adjustable feet | set | 1 |
| 15 | milk pump | 5T/h | SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished | set | 1 |
| 16 | twin piping filter | 5T/h | SUS304 stainless steel,two pipe,Stainless Steal Filter Element 100 Mesh | set | 1 |
| 17 | sterilizing,homogenizing unit | ||||
| 18 | UHT sterilizer | 2T/h | tub-type,sterilzing temperature 137 C,holding time 4S,full automatic control | set | 1 |
| 19 | high pressure homogenizer | 2T/h | 40MPa,(starting box included) | set | 1 |
| 20 | temperature holding | 2T/h | SUS304,holding 300S | set | 1 |
| 21 | distributing plate | SUS304,3 holes | set | 1 | |
| 22 | cheese\butter processing unit | ||||
| 23 | bufferying tank | 2500L | 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 | set | 1 |
| 24 | milk pump | 5T/h | SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished | set | 1 |
| 25 | cream seperator | 1T/h | set | 1 | |
| 26 | bufferying container | 200L | SUS304,with cover | set | 2 |
| 27 | milk pump | 3T/h | SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished | set | 2 |
| 28 | butter-churner | 150L | SUS304,stepless timing | set | 1 |
| 29 | cheese vat | 1500L | SUS304,with heating jacket and insising device | set | 1 |
| 30 | pressor | SUS304,6 heads | set | 1 | |
| 31 | mould | SUS304,10L,with cover | set | 30 | |
| 32 | yogurt fermentation unit | ||||
| 33 | fermentation tank | 2500L | 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 | set | 3 |
| 34 | rotary pump | 10T/h | SUS304 stainless steel,Hard Alloy Mechanical Seal,manual stepless shift | set | 1 |
| 35 | plate cooler | 10T/h | SUS304,single stage,milk discharge at 4C | set | 1 |
| 36 | rotary pump | 1T/h | SUS304 stainless steel,Hard Alloy Mechanical Seal,manual stepless shift | set | 1 |
| 37 | filling unit | ||||
| 38 | higher position tank | 1000L | 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 | set | 1 |
| 39 | pasteurized milk filling machine | set | 1 | ||
| 40 | yogurt filling machine | set | 1 | ||
| 41 | CIP system | ||||
| 42 | semi-auto CIP system | 4×1T | 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 | set | 1 |
| 43 | CIP return pump | 20T/h | SUS304 stainless steel,pump lift 24M,Hard Alloy Mechanical Seal,Inner Shell Bright-Polished | set | 4 |
| 44 | installation part | ||||
A modern dairy production line integrates advanced information technology (IT) and automation to ensure high efficiency, quality control, and food safety.
Here's an overview of the IT systems and technologies commonly used in a dairy processing plant:
1. Receiving and Storage: Raw milk is received with the help of RFID tags or barcodes for traceability and inventory management. Automated tank monitoring systems track temperature, volume, and other parameters to maintain milk quality.
2. Pre-Treatment: Computer-controlled systems manage the pre-treatment process, including standardization (adjusting fat and protein content), clarification (removing impurities), and homogenization (uniformizing fat globules).
3. Pasteurization and Sterilization: Pasteurization equipment uses PLCs (Programmable Logic Controllers) to regulate time-temperature profiles, ensuring that milk is heated to the correct temperature for the right duration. For UHT (Ultra-High Temperature) processing, sophisticated control systems manage rapid heating and cooling cycles.
4. Quality Control: Inline sensors measure parameters like pH, conductivity, and bacterial counts. LIMS (Laboratory Information Management Systems) automate testing procedures and data logging, providing real-time feedback on product quality.
5. Fermentation and Culturing: For yogurt, cheese, and other cultured products, fermentation processes are closely monitored by automated systems that control temperature, humidity, and incubation times, ensuring consistent growth of starter cultures.
6. Product Formulation: Advanced recipe management software ensures accurate dosing and blending of ingredients, such as flavors, sweeteners, stabilizers, and vitamins.
7. Filling and Packaging: High-speed filling lines equipped with sensors monitor fill levels, cap placement, and seal integrity. Vision inspection systems verify label accuracy, including expiration dates and batch codes. Robotics can be employed for packaging and palletizing.
8. Cleaning and Sanitation: CIP (Clean-in-Place) systems are computer-controlled to ensure proper cleaning and sanitization of tanks, pipes, and equipment, minimizing downtime and maintaining hygiene standards.
9. Inventory Management and Traceability: ERP (Enterprise Resource Planning) and MES (Manufacturing Execution System) solutions manage raw materials, WIP (Work-In-Progress), and finished goods inventories, ensuring FIFO (First In, First Out) practices. These systems also provide end-to-end traceability from farm to consumer.
10. Maintenance and Predictive Analytics: IoT devices collect operational data, which AI algorithms analyze to predict maintenance needs, reducing equipment downtime and improving overall plant efficiency.
11. Energy Management: Smart energy monitoring systems optimize energy consumption patterns, identifying areas for improvement and contributing to sustainability goals.
In conclusion, IT plays a critical role in modern dairy production lines by automating processes, enhancing quality control, facilitating regulatory compliance, and optimizing resource usage for greater profitability and environmental sustainability.
Milk processing lines typically involve multiple steps, from raw materials to the final product. The following are the main raw materials and products of the milk processing production line:
Raw material
1. Fresh milk: This is the main raw material for milk processing, collected directly from dairy farms.
2. Auxiliary materials:
Stabilizers: such as carrageenan, xanthan gum, etc., used to maintain the stability and texture of the product.
Sweetener: such as sugar, honey, etc., used for seasoning.
• Vitamins and minerals: added to enhance nutritional value.
• Strain: such as lactic acid bacteria, used for fermenting dairy products, such as yogurt.
Product
1. Fresh milk: Milk that has undergone pasteurization or ultra-high temperature sterilization (UHT) treatment can be consumed directly.
2. Pasteurized milk: Milk treated with low-temperature and long-term sterilization retains more nutrients and flavor.
3. UHT milk: Milk treated with ultra-high temperature instantaneous sterilization can be stored for a long time under sterile conditions.
4. Milk powder: Concentrate and spray dry the milk into powder for storage and transportation.
5. Yogurt: Fermented by lactic acid bacteria, it has a unique taste and probiotic function.
6. Cream: The high-fat portion separated from milk, used for cooking and baking.
7. Cheese: Made by solidifying and pressing the protein and fat in milk, it comes in various types and flavors.
8. Ice cream: made by mixing milk, cream, and other ingredients and then freezing them.
9. Condensed milk: made by concentrating milk and adding sugar, commonly used in baking and beverage preparation.
Brief description of processing flow
1. Milk collection: Collect fresh milk from the dairy farm.
2. Preprocessing: including filtration, standardization (adjusting fat content), homogenization (making fat particles evenly distributed), etc.
3. Sterilization: Kill harmful microorganisms through pasteurization or UHT treatment.
4. Cooling/Packaging: Sterilized milk is cooled and packaged aseptically.
5. Storage/Distribution: Packaged products are stored at appropriate temperatures and distributed to the market.
The following are some typical application cases of dairy production lines, demonstrating different types of dairy production and equipment configurations:
1. Milk production line
1.1 Case Background
• Customer: A large dairy product company
• Products: Whole milk, skim milk, low-fat milk
• Capacity: Processing 100 tons of raw milk per day
1.2 Production Process
1. Raw milk receiving and inspection: Raw milk is transported to the factory by dedicated transport vehicles for quality inspection to ensure compliance with standards.
2. Pre treatment: Raw milk is subjected to centrifugal separation to remove impurities, and then standardized to adjust its fat content.
3. Pasteurization: Use a Tubular Pasteurization Machine for pasteurization to ensure the killing of harmful microorganisms.
4. Homogenization: Refining the fat particles in milk through a homogenizer to improve product stability and taste.
5. Cooling: The sterilized milk is quickly cooled to storage temperature.
6. Filling and sealing: Use automatic filling and sealing machines to fill milk into packaging containers and seal them.
7. Packaging and palletizing: Finished milk is packaged by an automatic packaging machine and palletized by a palletizing robot.
8. Storage and transportation: Finished milk is stored in a refrigerated warehouse and waiting for transportation.
1.3 Key equipment
Centrifugal separator: used for removing impurities and standardizing treatment.
Tubular Pasteurization Machine: used for pasteurization.
Homogenizer: used for homogenization treatment.
Automatic filling machine and sealing machine: used for filling and sealing.
Automatic packaging machine and palletizing robot: used for packaging and palletizing.
2. Yogurt production line
2.1 Case background
• Customer: A well-known yogurt brand
• Product: Yogurt in various flavors
• Production capacity: Produce 50 tons of yogurt per day
2.2 Production Process
1. Raw milk receiving and inspection: Same as the milk production line.
2. Preprocessing: Same as the milk production line.
3. Pasteurization: Use a Tubular Pasteurization Machine for pasteurization.
4. Fermentation: Cool the sterilized milk to the fermentation temperature and add lactic acid bacteria for fermentation.
5. Stirring and Cooling: After fermentation is complete, stir and then cool to storage temperature.
6. Filling and sealing: Use automatic filling and sealing machines to fill yogurt into packaging containers and seal them.
7. Packaging and palletizing: Same as the milk production line.
8. Storage and transportation: Finished yogurt is stored in a refrigerated warehouse and waiting for transportation.
2.3 Key Equipment
Tubular Pasteurization Machine: used for pasteurization.
Fermentation tank: used for the fermentation process.
Blender: used to stir fermented yogurt.
Automatic filling machine and sealing machine: used for filling and sealing.
3. Cream production line
3.1 Case background
• Customer: A cream production enterprise
• Products: Various types of cream
• Capacity: Produce 30 tons of cream per day
3.2 Production Process
1. Raw milk receiving and inspection: Same as the milk production line.
2. Pre treatment: The raw milk is separated into cream by a centrifugal separator.
3. Pasteurization: Use a Tubular Pasteurization Machine for pasteurization.
4. Cooling: The sterilized cream is quickly cooled to storage temperature.
5. Stirring and Homogenization: Stirring and homogenizing the cooled cream to improve the stability and taste of the product.
6. Filling and sealing: Use automatic filling and sealing machines to fill cream into packaging containers and seal them.
7. Packaging and palletizing: Same as the milk production line.
8. Storage and transportation: Finished cream is stored in a refrigerated warehouse and waiting for transportation.
2.3 Key Equipment
Centrifugal separator: used for separating cream.
Tubular Pasteurization Machine: used for pasteurization.
Blender and homogenizer: used for mixing and homogenization treatment.
Automatic filling machine and sealing machine: used for filling and sealing.
Success factors
High quality raw materials: Ensuring the quality of raw milk is the foundation for producing high-quality dairy products.
Advanced production equipment: Choose high-performance equipment to ensure the stability and reliability of the production process.
Strict hygiene management: Implement strict hygiene management measures to ensure the safety and hygiene of products.
Efficient automation system: Adopting an automated control system to improve production efficiency and management level.
Professional technical support: Provide professional technical support and services to ensure the normal operation and maintenance of equipment.
I hope these application cases can provide you with reference and assistance.
The process of customizing a milk processing production line involves multiple aspects, including functional requirements, CIP cleaning, hygienic design, safety production, energy conservation and emission reduction, and economic principles. Here are some key steps and considerations:
Functional requirement principle: Firstly, it is necessary to clarify the functional requirements of the processing production line, such as the need for a chemical feeder, mixing tank, stirring blade, and heating and cooling equipment for the mixing system. These functional requirements are the foundation of the design, and different components need to be configured according to actual production needs.
CIP cleaning principle: With the development of industry, manual cleaning equipment has been eliminated and replaced by on-site cleaning systems, namely CIP cleaning. This can not only improve work efficiency, but also improve the hygiene environment and reduce manpower output.
Hygiene design principles: In the design of fluid food production lines, hygiene design needs to be considered, including which systems require hygiene design and which require sterile design.
Principle of safety production: Based on the special nature of the production environment, such as flammable and explosive environments, safety issues such as explosion prevention, venting, and scalding prevention need to be considered.
Principle of Energy Conservation and Emission Reduction: Considering the non renewable and depleted nature of global petrochemical energy, design should take into account energy conservation and emission reduction, as well as the use of new energy sources such as IE3 motors, heat recovery, and water recovery technologies.
Economic principle: While meeting production needs, it is also necessary to consider cost-effectiveness and choose equipment and materials with high cost-effectiveness.
By following these principles, it is possible to customize milk processing production lines that meet specific production needs while ensuring maximum production efficiency, safety, and economic benefits.
Pre sales services
After-sale service
1. Equipment warranty period: We provide a one-year free warranty service for mechanical equipment. If any non-human caused problems occur during the warranty period, we will provide free repair or replacement services.
2. Maintenance and upkeep services: We provide regular or irregular equipment maintenance and upkeep services to ensure the normal operation of the equipment. We will provide 24-hour online technical support services.
3. Accessory supply: We guarantee to provide original factory accessories in a timely manner in case of equipment damage or replacement of parts.
4. Training services: In order to enable customers to effectively operate and maintain equipment, we will provide equipment operation and maintenance training.
5. Installation and debugging: We will provide equipment installation and debugging services to ensure that the equipment is installed correctly and can operate normally.
1 ) Q: How can we visit your factory?
A: If you come from abroad, air to shanghai airport, then we can pick you up at airport.
2) Q: How do you ensure the quality of your products?
A: Our Company is a state owned enterprise with more than 16 years experience , strict operation policy is performed, advanced processing machines guarangtee the precision of all components, workers with operation license, parts get multiprocessing, transmission& electrical parts are of international famous brand. Series of test and inspection are done in the whole producing state.
3) Q: What payment methods your company accept?
A: We accept most of the payment methods , but mainly accept T/T, L/C at sight .
4) Q: How long is the warranty time for your products?
A: Our officially promised warranty time is 12 months after commissioning .
5) Q: I am new in this field,can you supply us turnkey services?
A: YES.We can supply all the system including Market Analysis/Product Analysis/Location Choice/Processing Flow Design/Equipment Layout Design/Building Design direction/Equipment mode selection/Equipment Manufacturing/Equipment Mounting/Equipment Debugging/Worker Training.
6) Q: What ' s the shipment terms and delivery time of your company?
A: Well, the delivery time depend on the quantity of your order. Usually is 20 days . For some customized machine 30 days is necessary.
7) Q: Can you supply OEM services?
A: Yes,we have our R&D team,and we have more than 400 workers with workshop area 75000 square meters.
8) Q: Do you give any Discount?
A: I will surely try my best to help you get those by the best price and good service at the same time.
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