Pasteurized milk production lines are essential in the dairy industry for ensuring the safety and extand the shelf life of milk products.
Here's an overview of the key components and steps involved in a typical pasteurized milk production line:
1. Receiving and Storage: Raw milk is collected from farms and transported to the processing plant in refrigerated tanks. Upon arrival, it undergoes quality checks, including tests for antibiotics, bacteria levels, and fat content, before being stored in refrigerated silos.
2. Pre-Treatment: Milk is first filtered to remove any impurities like hair, dust, or straw. It then goes through a separator, which divides the milk into cream and skimmed milk, depending on the desired end product.
3. Standardization: This step adjusts the fat content of the milk to a consistent level according to regulatory standards or market preferences. Cream is either added or removed to achieve the desired fat percentage.
4. Pasteurization: The heart of the process, pasteurization involves heating the milk to a specific temperature (usually 72°C for 15 seconds or 63°C for 30 minutes using High-Temperature Short Time - HTST, or Ultra-High Temperature - UHT, which heats to about 135-150°C for a few seconds) to kill harmful bacteria while preserving its taste and nutritional value. After heating, the milk is quickly cooled down to stop any further bacterial growth.
5. Homogenization: To prevent the separation of cream from the milk, the pasteurized milk undergoes homogenization. This process breaks down the fat globules into smaller sizes, allowing them to remain suspended evenly throughout the milk.
6. Filling and Packaging: The processed milk is then pumped into a sterile filler machine that fills it into bottles, cartons, or bags, under hygienic conditions. The packaging is also sterilized before use to maintain sterility.
7. Sealing and Labeling: Containers are sealed, labeled with production and expiration dates, batch numbers, and nutritional information.
8. Quality Control and Inspection: Before leaving the facility, samples from each batch are tested again to ensure they meet quality and safety standards.
9. Cold Storage and Distribution: The packaged milk is stored in cold rooms at temperatures below 4°C until it is dispatched for distribution to retail outlets, supermarkets, or direct to consumers.
10. Traceability and Record Keeping: Throughout the entire process, strict record keeping is maintained to ensure full traceability of the product, from farm to table.
These lines are often automated, using advanced technologies for efficient and consistent production, and are designed to adhere to strict hygiene and food safety regulations.
Parameters of pasteurized milk production line
1-5tpdt / day, 5-10t / day
Capacity: 100L / h ~ 200L / h, 100L / h ~ 500L / h
Power: 380V 170KW 380V 95kw
The sterilization heat is at the tank side and heated by the plate heater; The final product is pasteurized milk, frozen yogurt and the pretreatment part of the production of stirred yogurt, cheese and milk powder.
Disinfection: it can be disinfected at 95 ºC and can clean the pipe box
Equipment of pasteurized milk production line
Optional equipment: milk washing machine, automatic degassing machine
| Equipment list of small milk processing line 2000L/D |
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| No |
Name |
Size |
Main Parameter |
| 1 |
MILK RECEPTION, MILK STORAGE UNIT |
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| 2 |
Milk acceptor |
300L |
Made of SUS304 stainless steel, single layer, CIP spraying ball |
| 3 |
Milk pump |
3T/h |
SUS304, Pump lift 24M, Hard Alloy Mechanical Seal, Inner Shell Bright-Polished |
| 4 |
Single Piping Filter |
3T/h |
Made of SUS304 stainless steel, single pipe, Stainless Steal Filter Element of 100 Mesh |
| 5 |
Milk storage tank |
1000L |
Made of SUS304 stainless steel, heat insulated, Miller' s jacket , vertical agitator, CIP spraying ball, breather valve, digital show thermometer, sampling point |
| 6 |
Milk pump |
3T/h |
SUS304, Pump lift 24M, Hard Alloy Mechanical Seal, Inner Shell Bright-Polished |
| 7 |
Blending Unit |
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| 8 |
Storage tank |
500L |
Made of SUS304 stainless steel, heat insulated, Miller' s jacket , vertical agitator, CIP spraying ball, breather valve, digital show thermometer, sampling point |
| 9 |
Milk pump |
3T/h |
SUS304, Pump lift 24M, Hard Alloy Mechanical Seal, Inner Shell Bright-Polished |
| 10 |
Single Piping Filter |
3T/h |
Made of SUS304 stainless steel, single, Stainless Steal Filter Element of 100 Mesh |
| 11 |
Plate-type exchanger |
1.5T/h |
SUS304, Double pipes |
| 12 |
High pressure homogenizer |
500L/h |
40MPa |
| 13 |
CREAM SEPARETOR UNIT |
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| 14 |
Milk separator |
500L/h |
The content of dried skim milk ( % ) < 0.03, the speed of rotator is 8000rpm. |
| 15 |
Buffer container |
100L |
Made of SUS304 stainless steel, with a cover, single layer |
| 16 |
Buffer& cooling container |
100L |
Made of SUS304 stainless steel, with a cover, single layer |
| 17 |
Milk pump |
3T/h |
SUS304 stainless steel, with a cover, heat insulated, Miller' s Jackets |
| 18 |
Butter-churner |
100L |
SUS304 |
| 19 |
YOGURT STORAGE, FERMENT AND FILLING UNIT |
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| 20 |
Temporary and ferment storage tanks |
500L |
Made of SUS304 stainless steel, heat insulated, Miller' s jacket , vertical agitator, CIP spraying ball, breather valve, digital show thermometer, sampling point |
| 21 |
Milk pump |
3T/h |
SUS304, Pump lift 24M, Hard Alloy Mechanical Seal, Inner Shell Bright-Polished |
| 22 |
Rotor pump |
1T/h |
SUS304, Hard Alloy Mechanical Seal, adjustment speed by manual |
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The technology points in a pasteurized milk production line encompass various aspects aimed at ensuring efficiency, hygiene, safety, and product quality.
Here are some key technological features and advancements in modern pasteurized milk production:
1. Automated Milk Reception Systems: Advanced sensors and automation technologies are used to monitor and control the incoming raw milk quality automatically, reducing human intervention and enhancing accuracy.
2. Membrane Filtration: Pre-treatment may include the use of microfiltration or ultrafiltration membranes to remove bacteria and debris more effectively than traditional filtration methods, without affecting milk nutrients.
3. Programmable Logic Controllers (PLCs): PLCs automate and control the entire production process, from temperature control during pasteurization to packaging line coordination, ensuring precise and consistent processing parameters.
4. Temperature Monitoring and Control Systems: In-line temperature sensors and advanced control algorithms maintain exact temperatures during pasteurization and cooling stages, critical for product safety and quality.
5. Indirect Heating and Plate Heat Exchangers: These systems efficiently transfer heat to the milk without direct contact between the heating medium and the product, minimizing flavor changes and ensuring uniform heat treatment.
6. Flash Cooling Technology: Rapid cooling after pasteurization helps maintain freshness and extends shelf life by quickly reducing the milk's temperature to inhibit bacterial regrowth.
7. Aseptic Processing and Packaging: For UHT milk, aseptic processing and filling take place in a highly sterile environment, allowing for longer shelf life without refrigeration. Aseptic technology ensures minimal contact with air, preventing contamination.
8. Homogenizer Efficiency Enhancements: Modern homogenizers use advanced valve designs and pressure control systems to optimize fat globule size reduction, improving product consistency and stability.
9. Hygienic Design Principles: Equipment is designed following strict hygienic standards (EHEDG, 3-A Sanitary Standards), with smooth surfaces, minimal dead spaces, and easy-to-clean materials to prevent bacterial colonization.
10. Integrated Cleaning-In-Place (CIP) Systems: Automated CIP systems clean and sanitize processing equipment without disassembly, ensuring effective cleaning and minimizing downtime.
11. Data Analytics and Traceability Software: Advanced software systems collect and analyze production data, enabling real-time monitoring, predictive maintenance, and complete product traceability from farm to consumer.
12. Energy-Efficient Solutions: Modern plants incorporate energy recovery systems, variable speed drives, and optimized process design to reduce energy consumption and environmental impact.
These technology points reflect the continuous evolution of the dairy industry towards safer, more efficient, and sustainable milk processing practices.
The installation and debugging process for pasteurized milk production equipment involves several critical steps to ensure the machinery operates efficiently, maintains hygiene standards, and produces safe, high-quality milk products.
Below is a general outline of the process:
1. Site Preparation• Layout Planning: Determine the optimal layout for equipment based on workflow, space availability, and hygiene requirements.• Infrastructure Check: Verify that the site has appropriate utilities such as water supply, drainage, electricity, and ventilation systems in place.• Cleaning & Sanitization: Thoroughly clean and sanitize the installation area before equipment arrival to prevent contamination.
2. Equipment Arrival and Unpacking• Inspect for Damage: Carefully inspect all equipment upon arrival for any signs of damage during transportation.• Unpack and Assemble: Following the manufacturer's instructions, unpack and assemble the components of the pasteurizer, homogenizer, filling machines, storage tanks, and any ancillary equipment.
3. Installation• Positioning: Place each piece of equipment according to the predetermined layout, ensuring there's enough space for operation and maintenance.• Pipe Connections: Connect pipes for milk intake, pasteurization, cooling, and output, using appropriate materials and seals to prevent leaks.• Electrical Wiring: Install electrical connections following local codes and manufacturer specifications, including safety switches and emergency stop buttons.• Piping and Valve Setup: Configure valves and piping systems for efficient flow control and cleaning-in-place (CIP) procedures.
4. Calibration and Setting• Temperature Sensors and Controllers: Calibrate temperature sensors and set up control systems for accurate pasteurization (usually around 72°C for 15-20 seconds).• Flow Rate Adjustment: Adjust pumps and flow meters to achieve the desired throughput while maintaining product quality.• Pressure Settings: Set pressure regulators for the homogenizer to achieve the required level of milk fat globule reduction.
5. Hygiene and Sanitation Systems• CIP System Configuration: Install and test the Clean-In-Place (CIP) system to automatically clean pipelines, tanks, and processing equipment.• Sterilization Procedures: Implement steam sterilization (where applicable) for equipment and pipelines before operation.
6. Testing and Debugging• Water and Milk Trials: Conduct initial runs using water to check for leaks and proper functioning of all components. Follow with milk trials to fine-tune processes.• Quality Control Checks: Analyze the output milk for temperature, taste, color, and bacterial counts to ensure pasteurization effectiveness.• Troubleshooting: Identify and address any issues that arise during testing, such as incorrect valve positioning, temperature inconsistencies, or mechanical malfunctions.
7. Staff Training• Operation and Maintenance: Train operators on the safe and effective operation of the equipment, including cleaning, sanitation, and routine maintenance procedures.
8. Documentation and Certification• Record Keeping: Establish records for equipment installation, testing, and maintenance schedules.• Compliance and Certification: Ensure the installed system complies with local food safety regulations and obtain necessary certifications.
It's important to work closely with the equipment supplier or a qualified engineering team throughout this process to ensure proper installation and adherence to industry standards.
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FAQ
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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