Pasteurization Milk Dairy Making Machine

Pasteurized milk

Fresh milk serves as the base for pasteurized milk production, undergoing a heating process between 72 and 85ºC to eliminate harmful bacteria while preserving its nutritional value and natural flavor. The milk then passes through centrifugation, filtration, fat content adjustment, homogenization, pasteurization, and cooling stages before being sealed and distributed to consumers via a refrigerated supply system.

General processing as below

1. Raw milk reception and cooling

Raw milk is transferred from a milk tanker to a raw milk receiving facility via a sterile hose linking the pump to the tanker. The pipeline typically includes a sight glass, filter, buffer tank, inline sample port, fine filter, heat exchanger, and other associated components.

2. Raw milk storage

Milk storage silos are typically situated outside. Every silo is connected to the incoming milk line. A non-mixing valve assembly enables one silo to supply milk while another feeds the pasteurizer and a third undergoes CIP simultaneously. No cross-contamination occurs

3. Milk pasteurization

Raw milk pumped into PHE from a buffer tank, the PHE include two sections which supply best centrifugal and standardization temperature.

Centrifugal separate fat at 55ºC, and fat standardization line feed a certain amount cream back into skimmed milk.

73-75ºC whole milk supplied to evaporator, solid proportion no less than 11.4%, evaporator working temperature is 64-66ºC.

In pasteurization section, milk is heated to 85ºC, and keep in holding tube for 15 seconds.

When pasteurization temperature lower than set value, shuttle valve shift milk back to buffer tank.

At final section, milk is cooled to 4ºC

90% heat exchange efficiency design reduce ice water and steam consumption remarkably.

The rest cream cooled down to 8ºC through cold milk.

Pasteurization temperature is 75-85ºC, it's stepless and adjustable, it could run stable at certain temperature of the range.  

4. Pasteurized milk storage

Pasteurized milk stored in several tanks, each one could feed from pasteurizer, and discharged to filling machine or mixing system. 
 

5. Cream storage and dispatch

Cream stored in several jacketed tanks, ice water used to keep tanks temperature. Cream could dispatched through discharge pump.