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Pasteurized Milk Production Line
  • Description
  • Technical Parameter
Pasteurized milk is milk which has been heat-treated to kill pathogens which cause disease. Not all pathogens are removed during the pasteurization process, so pasteurized milk is not 100% sterile, but many people consider it to be safer to drink than raw milk which has not been pasteurized at all. The bulk of the milk sold in commercial grocery stores is pasteurized, and much of it is also homogenized to prevent the cream from separating.

First the milk is preheated and standardised by in line milk fat standardisation system. The purpose of standardisation is to give the milk a defined, guaranteed fat content. Commonvalues are 1.5% for low fat milk and 3% for regular grade milk, fat contents aslow as 0.1 and 0.5 % is skim milk.

Then the standardised milk is homogenised. The purpose of homogenization is to disintegrate or finely distribute the fat globules in the milk in order to reduce creaming. Homogenization may be total or partial. Partial homogenization is a more economical solution, because a smaller homogeniser can be used.

The milk, now is pumped to the heating section of the milk heat exchanger where it ispasteurised. The necessary holding time is provided by a separate holding tube.The pasteurisation temperature is recorded continuously. Pump is a booster pumpwhich increases the pressure of the product to a level at which the pasteurisedproduct cannot be contaminated by untreated milk or by the cooling medium if aleak occur in the plate heat exchanger. If the pasteurisation temperatureshould drop, this is sensed by a temperature transmitter. A signal activatesflow diversion valve and the milk flows back to the balance tank. Afterpasteurisation the milk continues to a cooling section in the heat exchanger,where it is regeneratively cooled by the incoming untreated cold milk, and thento the cooling section where it is cooled with ice water. The cold milk is thenpumped to the filling machines.

Temperature and pasteurisation holding time are very important factors which must be specified precisely in relation to the quality of the milk and its shelf life requirements. The pasteurisation temperature is usually 72 -75℃ for 15 –20 sec. A common requirement is that the heat treatment must guarantee the destruction of unwanted microorganisms and of all pathogenic bacteria without the product being damage
Relative Devices
  • Emulsification Tank
  • lagre outdoor storage tank
  • plate heater
  • Plate pasteurizer
  • storage tank
  • vacuum degasser

Raw material

Liquid cow milk, goat milk, camel milk, milk powder dissolving with water

End product

Pasteurized milk, UHT milk, yogurt, flavored milk, milk drink, sour milk , butter, cheese and so on.

Processing capacity

Daily production : 3000L/5000L/10000L/20,000L

End products package

Aseptic pouch, Aseptic paper box,Gable Top box, plastic bottle, plastic cup, glass bottle,plastic pouch, Bulk,according to customer’s requirement

Product Catalog