Protecting Raw Milk Quality! Milk Cooling Tank

Raw milk immediately after milking (at approximately 38°C, close to the cow's body temperature) is at a high risk for microbial growth. Every hour of delayed cooling can double the bacterial count, leading to not only a loss of flavor and nutrients but also rejection by buyers due to substandard quality, resulting in direct economic losses for dairy farms, milk stations, and dairy companies. Traditional cooling methods (such as ice water immersion and natural cooling) are either inefficient and inaccurate in temperature control, or energy-intensive and prone to contamination, making them unable to meet the core requirements of "freshness" and "stability" in modern dairy production.

The Milk Cooling Tank, with its core advantages of "rapid cooling + precise temperature control + safe storage," serves as a "preservation barrier" for raw milk from milking to processing. It can reduce the temperature of raw milk to the critical point of microbial reproduction (below 4°C) in a short period of time and store it at a constant temperature. This not only ensures the quality of the milk, but also reserves sufficient time for subsequent processing (such as pasteurization and cheese making). It is an "essential freshness-locking equipment" for ranches, milk stations, and small and medium-sized dairy factories.

I. How do milk cooling tanks achieve "Quickly Lock in Freshness + Safe Storage"?

The operating principle of a milk cooling tank is designed around the entire process of "cooling - temperature control - milk storage." Through the coordinated operation of modular components, it precisely matches the characteristics of raw milk, preventing local temperature differences, contamination, or nutrient loss during the cooling process. This process is divided into three core stages:

1. Milk Inflow Buffering: Gentle Reception to Prevent Shock and Spoilage

When raw milk is piped or manually injected into the cooling tank, buffering devices within the tank (such as deflectors and anti-splash nozzles) initially disperse the milk flow, preventing excessive contact with air caused by high-speed milk inflow and reducing the risk of oxidation and spoilage. Simultaneously, a pre-cooling layer within the tank (available on some models) initially reduces the milk temperature from 38°C to around 20°C, reducing the burden on the subsequent deep cooling process. This prevents the refrigeration system from frequently starting and stopping due to large temperature differences, thereby extending the life of the equipment.

2. Core Cooling: Reducing to a "Safe Temperature" within 30 Minutes

After initial pre-cooling, the milk enters the deep cooling stage, a critical step in preserving freshness. This process relies on the synergy of the "refrigeration system + heat exchange components + stirring device":

Refrigeration system: Utilizes compression refrigeration to rapidly generate low-temperature refrigerant;

Heat exchange components: A jacket layer on the inner wall of the tank or a built-in plate heat exchanger efficiently exchanges heat between the refrigerant and the milk. The low-temperature refrigerant circulates within the jacket, rapidly absorbing heat from the milk;

Stirring device: Continuously operating a low-speed stirring paddle ensures uniform flow of milk within the tank, preventing uneven cooling caused by partial sinking.

This combination allows milk to cool from 20°C to below 4°C within 30 minutes, directly reducing microbial growth by over 90%, thereby firmly locking in the freshness and nutrients of the raw milk.

3. Constant Temperature Storage: Continuous Temperature Control Extends Shelf Life

Once the milk temperature stabilizes at 4°C, the cooling tank automatically switches to constant temperature storage mode.

A temperature sensor inside the tank monitors the milk temperature in real time. If it exceeds 5°C, the refrigeration system automatically activates to bring the temperature back to 4°C. If it falls below 3°C, heating is activated to compensate, allowing for precise temperature control within ±0.5°C.

The tank's double-layer insulation effectively isolates the milk from external heat, reducing the frequency of refrigeration system activation and energy consumption even in high-temperature environments.

During storage, the agitator operates intermittently to prevent fat from rising and stratifying, ensuring consistent milk quality during subsequent processing.

II. Addressing Industry Pain Points: The Six Core Advantages of Milk Cooling Tanks

Each of these advantages precisely addresses the shortcomings of traditional cooling methods, creating value for users across four dimensions: cost reduction, quality improvement, compliance, and convenience:

1. Efficient Cooling: Seizing the "Microbial Growth Window"

Traditional ice-water immersion cooling takes 2-3 hours to cool milk to 4°C, while milk cooling tanks complete the process in just 30-45 minutes, significantly shortening the "high-risk period." For example, a 10-ton cooling tank can process three batches of raw milk daily. Compared to traditional methods, the loss rate due to spoilage per batch is reduced from 5% to less than 1%, saving over one ton of raw material waste annually.

2. Precise Temperature Control: Complies with national standards and avoids quality fluctuations.

Raw milk should be cooled to 0-4°C within two hours after milking. The milk cooling tank's temperature control error is ≤±0.5°C, ensuring the milk maintains an optimal storage temperature of 3-4°C. This prevents bacterial growth and flavor degradation caused by temperature fluctuations, ensuring the milk meets the quality standards of the buyer or its own processing facility.

3. Energy Saving and Consumption Reduction: Energy savings of over 30% compared to traditional cooling methods.

Inverter Design: The compressor and agitator motors of some models utilize inverter technology, automatically adjusting power based on milk temperature (e.g., requiring only 50% power during the constant temperature phase), avoiding energy waste from full-load operation.

Insulation and Energy Saving: The double-layer polyurethane insulation has a thermal conductivity as low as 0.024W/(m·K), minimizing the impact of external temperature fluctuations on the tank interior. The refrigeration system activates 60% less per day than traditional non-insulated tanks, resulting in annual energy savings of 2,000-5,000 kWh.

4. Safety and Compliance: Materials and Design Meet Regulatory Requirements

Food-Grade Materials: The tank's inner wall and agitator are constructed of 304 stainless steel, complying with GB 4806.9 food contact material standards. They contain no heavy metals and prevent milk contamination.

Traceability: Equipped with an intelligent control system, it automatically records the tanking time, cooling temperature, and storage time of each batch of milk, generating electronic reports that can be exported and easily accessed during regulatory inspections, eliminating compliance risks.

5. Easy Cleaning and Maintenance: Reduces labor and prevents cross-contamination.

CIP Compatibility: The tank's inner wall is mirror-polished, eliminating welded corners and allowing direct integration with the CIP Cleaning-in-Place (CIP) system. A spray ball inside the tank provides 360° flushing, completing the cleaning process in under an hour, eliminating the need for manual wiping.

Easy Maintenance: Core components are modular in design, allowing for individual replacement without disassembly. The device also features built-in fault alarms, reducing manual inspection costs.

6. Flexible Adaptability: From farms to factories, covering all scenarios

Milk cooling tanks can be customized for any scale:

Farms/milking stations: Choose from mobile or fixed models with capacities ranging from 500L to 5 tons, supporting manual feeding and suitable for distributed milking scenarios.

Small and medium-sized dairy plants: Choose from continuous milking models with capacities ranging from 10 to 20 tons, compatible with milking machine pipelines for seamless milking and cooling operations.

Special needs: Add-on heating (for preheating before pasteurization) and weighing modules are supported to meet diverse production needs.

III. Industry Adaptation Solutions for Milk Cooling Tanks

While the core needs of different users vary, milk cooling tanks offer targeted solutions, serving as a "guardian of raw milk quality":

Large-scale dairy farms: Through "continuous cooling + constant temperature storage," they can process dozens of tons of raw milk daily, avoiding price reductions caused by untimely cooling.

Small dairy stations: Mobile cooling tanks can be flexibly deployed to different milking locations, eliminating the need for fixed cooling plants and reducing initial investment costs.

Dairy factories: The constant temperature storage function of the cooling tanks can extend the shelf life of milk to 72 hours, providing buffer time for factories to adjust production plans and avoiding production interruptions caused by raw material deterioration.

In the increasingly competitive dairy industry, "freshness" has long become a core competitive advantage for product differentiation—and Weishu milk cooling tanks are the first line of defense in protecting this "freshness." It not only solves the pain points of traditional cooling methods such as low efficiency, high cost, and difficulty in compliance, but also lays a foundation for high-quality raw materials for subsequent processing links through precise temperature control and safe storage, helping companies take the initiative in "quality competition."

A must-have for food and pharmaceutical factories! Stainless steel mixing tanks

 In the production processes of industries like food, pharmaceuticals, chemicals, and daily chemicals, material mixing is a critical step in determining product uniformity and quality stability. Traditional mixing equipment often faces problems such as rust, uneven mixing leading to product scrap, and difficulty in cleaning leading to cross-contamination. This not only increases production costs but can also violate regulatory compliance requirements.

 

Stainless steel mixing tanks, with their core advantages of "food-grade materials + efficient mixing + compliant design," are the preferred equipment for solving the pain points of material mixing. They not only adapt to the mixing needs of diverse materials, but also safeguard production operations with stable performance and safe materials. They are crucial equipment for improving efficiency and quality in modern factories.

 

1. How do stainless steel mixing tanks achieve "uniform and safe mixing"?

The operating principle of the stainless steel mixing tank is centered around "precise speed control + multi-dimensional mixing + safe temperature control." Through the coordinated operation of modular components, the entire process, from material input to complete mixing, is fully controllable. This process can be divided into four key stages:

 

1. Material Input: Sealed material input prevents contaminants from entering the tank through the sealed top inlet (which can be equipped with a vacuum or manual feeding device). The inlet is equipped with a dust cover or sterile valve to prevent the entry of airborne impurities and microorganisms. Liquid materials can also be directly piped, minimizing human contact and reducing the risk of contamination.

 

2. Core Mixing: Adapting to the material for uniform mixing. The core components of the tank are the impeller and variable frequency motor: The motor drives the impeller, and different impeller types are selected based on material characteristics (such as viscosity and particle size). The speed is adjusted via variable frequency (50-1500 rpm) to ensure vertical convection and circular motion of the material within the tank, preventing uneven mixing. Some models are also equipped with deflectors to further break up material vortices and improve mixing efficiency.

 

3. Temperature and Pressure Control: A stable environment ensures quality. For materials requiring temperature control, the tank is jacketed with a layer that allows steam heating or cold water cooling. The temperature control system precisely controls the tank interior temperature within ±1°C. If materials require mixing at a specific pressure (e.g., vacuum degassing or pressure reaction), the tank can adjust the pressure between 0.1-0.6 MPa to prevent oxidation or deterioration.

 

4. Discharge and Cleaning: Convenient operation and zero residue. After mixing, materials are quickly discharged through the bottom discharge port, which is tightly connected to the pipeline to prevent material retention. A CIP (cleaning in place) cleaning system can be used for cleaning, using spray balls inside the tank for 360° flushing. The interior wall is polished (Ra ≤ 0.8μm) to eliminate dead corners and prevent cross-contamination between batches.

 

II. Five Core Advantages of Stainless Steel Mixing Tanks

The advantages of stainless steel mixing tanks precisely match businesses' needs for "safety, efficiency, compliance, and durability," fundamentally addressing the shortcomings of traditional mixing equipment:

 

1. Material Safety: Food-grade stainless steel, no leaching and no contamination.

The tank body is made of 304 stainless steel (for the general food and beverage industry) or 316L stainless steel (for high-corrosion applications such as pharmaceuticals and chemicals), offering three key characteristics:

 

Corrosion Resistance: Resistant to corrosive materials such as acids, alkalis, and saline solutions, it remains rust-free and non-flaking over long-term use.

 

No Leaching: The material meets food safety standards, eliminating the release of heavy metals and harmful substances, ensuring product safety.

 

Easy Cleaning: The smooth surface prevents buildup of materials, leaving no residue after cleaning and preventing cross-contamination.

 

2. Efficient Mixing: Adapts to a variety of materials, reducing scrap rates.

The equipment provides customized mixing based on the material characteristics of different industries:

 

Low-viscosity materials (such as juice and beverages): Use a paddle-type impeller at a speed of 1000-1500 rpm, achieving over 99% mixing uniformity.

 

High-viscosity materials (such as jam): Use an anchor-type impeller with a scraping design to prevent sticking and reduce mixing time by 30%.

 

Solid-liquid mixing (such as dissolving milk powder and mixing additives): Use a turbine-type impeller to generate strong shear forces, quickly dispersing solid particles and preventing clumping.

 

Efficient mixing reduces product scrap due to uneven mixing and reduces costs for businesses.

 

3. Compliant Design: Meets industry standards, easily navigating regulatory requirements.

The equipment design fully complies with the compliance requirements of the food and pharmaceutical industries:

No blind spots: No weld gaps or protrusions inside the tank, preventing material stagnation.

Surface polish: The interior and exterior surfaces are mirror-polished, meeting sterility and easy-to-clean requirements.

 

4. Durability and Easy Maintenance: Low long-term operating costs.

Stainless steel mixing tanks offer significant durability advantages over traditional carbon steel or plastic mixing tanks:

Long Service Life: The stainless steel main body is resistant to aging and, with normal maintenance, can last 10-15 years, far exceeding the 3-5 years of plastic tanks.

Simple Maintenance: Consumable parts such as the agitator and seals can be replaced individually without disassembling the entire machine. The motor is explosion-proof or waterproof, minimizing failure rates and reducing downtime for repairs.

 

5. Flexible Customization: Adaptable to different production capacities, with room for upgrades.

The equipment supports full-scenario customization, meeting the needs of small workshops to large factories:

Capacity Customization: From small 50L laboratory tanks to large 50,000L production tanks, you can choose based on production capacity;

Functional Expansion: Weighing modules, liquid level sensors, and sterile sampling ports can be added;

Modular Design: As production capacity increases, the number of agitators and the jacket temperature control range can be expanded without having to replace the entire system, reducing initial investment.

 

III. Industry Adaptability: The Scenario-Specific Value of Stainless Steel Mixing Tanks

 

While the needs of mixing tanks vary across industries, stainless steel mixing tanks offer targeted solutions, becoming the core hub of the production process:

 

Food and Beverage Industry: Used for blending juices, boiling jams, and mixing dairy products. 304 stainless steel ensures food safety, and uniform mixing ensures consistent taste.

 

Pharmaceutical Industry: Used for preparing liquid medicines and mixing ointments. 316L stainless steel resists corrosion, meets aseptic requirements, and prevents contamination of liquid medicines.

 

Chemical Industry: Used for mixing coatings and adhesives. Explosion-proof motors and corrosion-resistant materials are compatible with chemical materials, and temperature control ensures stable reactions.

 

Household Chemical Industry: Used for blending laundry detergents and skincare products. Agitators prevent foaming, and polished interiors ensure residue-free production, guaranteeing product purity.

 

With companies currently pursuing consistent quality, compliance, and efficiency, stainless steel mixing tanks are no longer just "ordinary equipment" but a fundamental component for enhancing product competitiveness. It not only addresses the pain points of traditional mixing equipment, such as pollution, inefficiency, and fragility, but also adapts to industry development needs through customized design and compliance features, reducing costs and mitigating risks for long-term business development.

 

If your factory is still struggling with uneven material mixing, equipment contamination, and regulatory compliance difficulties, choosing Weishu's stainless steel mixing tanks can transform the material mixing process from a "hazard" to a "advantage," laying a solid foundation for product quality and production efficiency.

What is the purpose of Cheese Draining Table in cheese making?

Cheese Draining Tables Upgrade Production Processes in Dairy Cheese Processing Plants

In dairy cheese processing, draining is a critical pre-processing step that determines the cheese's moisture content, taste, and shape. If draining is delayed, bacteria can easily grow in the curds; uneven draining results in a loose texture and unbalanced flavor. If the draining table is stationary, the curds must be repeatedly moved manually, which is labor-intensive and can lead to raw material loss. Traditional fixed draining tables are difficult to move, drain poorly, and clean, making them difficult to adapt to the flexible production schedules of cheese processing plants. The Cheese Draining Table, with its core combination of "flexible mobility + efficient draining," completely addresses these pain points, creating a smoother and more efficient production chain for cheese processing plants!

I. Unlocking a New Way to Efficient Draining

The core advantage of the Cheese Draining Table lies in its in-depth integration of a precise draining structure and a flexible, mobile design. Its operating principles are centered around three key principles: uniform drainage, convenient transport, and safety and hygiene.

The table features a multi-layered filter system made of food-grade 304 stainless steel. The upper layer features a 1-2mm precision filter that precisely intercepts curds and prevents the loss of fine curds. The lower layer is a diversion filter that guides drained water quickly toward the drain. The inclined filter design utilizes gravity to accelerate water drainage, increasing draining speed by 40% compared to traditional horizontal filters. It also prevents water from accumulating on the table and minimizing the risk of bacterial growth.

Efficient Drainage: A raised water barrier is located along the edge of the table to prevent water from spilling and contaminating the floor during the draining process. A concealed drain hole in the center of the table, equipped with a removable silicone drain hose, connects directly to the workshop drainage system and can also be flexibly connected to a collection bucket for drained liquid recovery, achieving zero waste of raw materials.

Flexible Mobility: The table's base is equipped with four heavy-duty, silent universal wheels with brake locks, allowing for 360° maneuverability when pushed, making it easy to move between the curd processing area, pressing area, and holding area, eliminating the need for manual curd handling. Once positioned, simply apply the brakes to instantly lock the table, providing the same stability as a fixed draining table and ensuring a safe and orderly draining process.

II. Five Core Advantages Adapting to the Diverse Needs of Cheese Processing Plants

1. Flexible Mobility, Significant Labor Cost Savings

Traditional fixed draining tables require two to three people to transport curd from the processing area to the draining table and then from the draining table to the pressing area, each move taking 15-20 minutes. The Cheese Draining Table, on the other hand, can be rolled directly to the curd processing area. Workers simply pour the curd onto the table and push it to the desired area, a single-person operation. For example, a medium-sized processing plant that processes 500 kg of curd per day can eliminate one handling worker per day, saving 60,000 to 80,000 yuan in labor costs annually. This also prevents the 5%-8% loss of raw materials caused by curd spillage during handling.

2. Efficient Draining, Improving Production Speed

Leveraging multiple layers of inclined filters and a highly efficient drainage structure, the Cheese Draining Table significantly improves draining efficiency: soft cheese curds can be drained in 30 minutes, and semi-hard cheese curds can be drained in under an hour. The moisture content of the drained curds is kept within ±2%, paving the way for a stable pressing process. For a processing plant producing 200 kg of cheese per day, this can reduce draining time by 2-3 hours, helping companies increase their daily production batches and more easily cope with peak orders.

3. Easy Cleaning, Reduced Hygiene Management Costs

The equipment features a "detachable and waterproof" design, significantly improving cleaning efficiency. The filter can be removed directly, allowing residual curd to be removed with a high-pressure water jet, eliminating the need for specialized cleaning agents. The tabletop and water retaining edge are seamlessly welded, eliminating dead corners and allowing for easy cleaning with a simple wipe. The universal wheels are covered with waterproof rubber to prevent whey from seeping in and rusting, eliminating the need to remove the wheels for cleaning. Compared to traditional fixed draining tables, the Cheese Draining Table only takes 20 minutes to clean, saving 1-2 hours of cleaning time per day and reducing the risk of product contamination caused by incomplete cleaning.

4. Versatile Adaptability to Meet Diverse Product Production

The Cheese Draining Table supports the draining needs of various cheese categories: the tabletop size is customizable, with small sizes suitable for draining small batches of soft cheese and large sizes for mass production of semi-hard cheese. The filter pore size is interchangeable, with fine pores for finer curds and coarse pores for larger curds. In addition, the tabletop can also be used temporarily as a curd storage table, allowing it to be rolled to the cold storage area for temporary storage. This eliminates the need for additional storage equipment, reducing equipment investment costs.

5. Durability and long-term investment

The core components of the equipment are made of highly durable materials: the tabletop and filter are made of 304 stainless steel, which is corrosion-resistant and deformation-resistant, with a service life of 8-10 years. The universal wheels are made of highly elastic rubber with high wear resistance, capable of bearing a total weight of 500kg. Even with an average of 10 moves per day, the wheels still have a service life of 3-5 years. The brake system uses metal brake pads for stable braking.

III. Multi-scenario Adaptability, Assisting Processing Plants of Different Sizes to Upgrade

The Cheese Draining Table provides flexible solutions to meet the needs of cheese processing plants of different sizes:

Small workshops: We recommend the small tabletop model. A single unit can meet daily draining needs. The universal wheels are suitable for narrow workshops and can be easily moved between the processing area and the cold storage area, eliminating the need for additional handling equipment and reducing startup costs.

Medium-sized processing plants: Choose the medium-sized tabletop model, which supports dual-station simultaneous draining. Two or three units can be used, each designed for different cheese types, to seamlessly integrate the draining and pressing processes within your production line, improving production efficiency.

Large-sized plants: Customizable extra-long tabletop models precisely connect to curd lines and pressing equipment. Universal casters allow for flexible adjustment of the tabletop position, adapting to batch production lines, reducing transfer time between processes and ensuring production continuity.

IV. Choose Us and Embark on a New Flexible and Efficient Cheese Processing Model

If you're struggling with the tedious handling, low efficiency, and difficulty cleaning during cheese draining, a Cheese Draining Table is the perfect choice! We can customize the tabletop size, filter mesh diameter, and wheel material to meet your individual needs, tailored to your facility size and target cheese types. Contact us now to receive a data sheet and a personalized quote. Choose the WEISHU Cheese Draining Table and let its flexible mobility and efficient draining power the steady growth of your cheese processing business!

Is it worth it to buy a cheese press?

Cheese Press Enables Efficient Production in Dairy Cheese Processing Plants

In dairy cheese processing, "pressing" is a critical step in determining cheese texture, flavor, and shelf life. Incomplete pressing results in excess moisture, which can breed bacteria and cause spoilage. Uneven pressure can lead to loose texture and a rough taste. Traditional manual cheese pressing relies on repeated manual pressure application, which not only takes 6-8 hours per batch, suffers from pressure errors exceeding 20%, and requires dedicated personnel to monitor the entire process. Conventional cheese pressing equipment also suffers from difficulties in pressure control and poor adaptability, making it difficult to meet the demands of processing plants for stable quality and efficient production. The emergence of specialized cheese presses has completely solved these challenges.

I. Scientific Cheese Pressing Principles: Controlling the Core of Cheese Quality

The Cheese Press's core advantage stems from its scientific design of "precise pressure control + staged pressing." The entire process is centered around three key objectives: uniform drainage, firm texture, and flavor retention:

Pre-pressing Phase: After the curd is loaded into a dedicated food-grade mold, the machine slowly extrudes the curd at low pressure, gradually removing any free moisture from the curd surface.

Main Pressing Phase: After pre-pressing, the machine automatically switches to main pressing mode, precisely increasing the pressure to 20-50 kPa via a hydraulic or pneumatic drive system. An internal high-precision pressure sensor monitors and provides real-time pressure feedback, with an error control of ±1 kPa. This ensures uniform pressure across every inch of the curd, effectively removing bound water from the interior and achieving the desired cheese density, avoiding quality issues such as "tight on the outside, loose on the inside."

Holding Pressure Phase: After the main pressing phase, the machine enters a holding pressure mode, maintaining the set pressure for 1-2 hours. During this stage, "constant pressure compensation technology" automatically compensates for pressure loss, ensuring the cheese is finally formed under stable pressure, further enhancing texture firmness and flavor stability. Both the mold and pressing plate are made of 304 stainless steel, meeting food-grade safety standards, preventing metal contamination and ensuring the safety of the cheese.

II. Second, four core advantages meet the production needs of cheese processing plants.

1. Efficient production, significantly increasing daily output.

Compared to the inefficient traditional manual cheese pressing method, which takes 6-8 hours per batch and processes only 50-80 kg of curd per day, the Cheese Press achieves a quantum leap in efficiency. For example, small and medium-sized models reduce the pressing time per batch to 2-3 hours. Furthermore, the machine supports "multi-mold parallel operation"—a single machine can simultaneously operate 2-6 molds, increasing the daily curd processing capacity to 200-300 kg. Large, industrial-grade models offer a continuous feeding-automatic pressing-demolding assembly line, with daily processing capacity exceeding 1,000 kg, meeting the large-scale production needs of processing plants.

2. Stable quality, reducing defective product rates.

80% of the difference in cheese quality comes from the precision of pressure control during the cheese pressing process. Customized pressure parameters can be preset for different cheese categories, such as hard cheese (such as Cheddar) and semi-hard cheese (such as Gouda), ensuring that the density and moisture content of each batch of cheese meet industry standards. This reduces the defective rate from the traditional 15%-20% to below 3%.

3. Durability and Durability, Reducing Long-Term Investment

The Cheese Press utilizes rigorous material selection for its core components: the hydraulic system utilizes imported seals for excellent leak-proof performance and a service life of 8-10 years; the pressure sensor has undergone 100,000 pressure tests with a failure rate of less than 0.5%; and the body is constructed of thickened 304 stainless steel, which is corrosion-resistant and deformation-resistant, and can withstand humid processing environments.

III. Multi-Scenario Adaptability to Meet the Needs of Processing Plants of Different Sizes

For small workshops (daily output of 50-100kg): The manually adjustable model is recommended. Its compact size (occupying only 0.5㎡) supports 2-3 molds in parallel, requiring no external power supply. It's ideal for startups with a low investment and easily achieves "handmade quality + efficient production."

Medium-sized processing plants (daily output of 100-500kg): Choose the semi-automatic model, equipped with an electric pressure adjustment system and supporting 4-6 molds. This model can be integrated with the early curd processing stage, reducing manual transfers and further improving production efficiency.

Large-scale plants (daily output of 500kg or more): Choose the fully automated assembly line model, which can be integrated with conveyors, demolders, and other equipment to automate the entire process—curd feeding, pressing, demolding, and cleaning. This meets the needs of large-scale, standardized production and is suitable for batch processing of a variety of cheese varieties.

IV. Choose Us and Embark on the Journey of Cheese Processing Upgrade

If you're struggling with low cheese production efficiency, inconsistent quality, and high labor costs, the Weishu Cheese Press is your ideal choice! We offer a full range of models and can also customize production solutions (such as custom mold dimensions and preset pressure parameters) based on your processing plant size and target cheese product.

What is the use of cream separator machine?

The Cream Separator Machine unlocks a new experience in dairy processing.

For dairy farmers, dairy workshop operators, and artisanal dairy enthusiasts, efficiently and accurately separating pure cream from milk has always been a critical issue affecting production efficiency and product quality. Traditional manual skimming is not only time-consuming and labor-intensive, but also produces cream of low purity and high levels of impurities, resulting in significant raw material waste. Large-scale industrial separation equipment is expensive and bulky, making it unsuitable for small and medium-sized production operations. However, with the Cream Separator, these challenges are easily overcome, injecting new vitality into your dairy processing business!

I. Scientific Principles Power the Separation Process for Efficient and Pure Product Quality

The Cream Separator Machine's superior separation results stem from its utilization of centrifugal separation technology. The machine houses a high-precision stainless steel drum. Once milk is fed into the machine, it spins at thousands of revolutions per minute, instantly generating a centrifugal force far exceeding gravity. Due to the significant density difference between cream (high in fat and low in density) and skim milk (high in water and high in density), the powerful centrifugal force causes the denser skim milk to be flung rapidly against the inner walls of the drum, where it flows along the inner walls toward the skim milk outlet below. The less dense cream, on the other hand, accumulates in the center of the drum, flows upward along the central channel, and is ultimately discharged through a dedicated cream outlet.

II. Multiple Core Advantages to Meet Different Production Needs

1. High Efficiency and Energy Saving, Significantly Improving Production Efficiency

Compared to traditional manual skimming, which takes 1-2 hours to skim 10 liters of milk and produces cream purity of only 70%-80%, the Cream Separator Machine achieves a substantial improvement in efficiency. For example, a standard medium-sized machine can easily process 50-200 liters of milk per hour, separating a single batch in just a few minutes, and maintaining a consistently high cream purity of over 95%. For small dairy farmers processing 100 liters of milk daily, using this equipment can save 3-4 hours of work and produce an additional 5-8 liters of pure cream.

2. Easy to operate, even for beginners

Modern cream separator machines are often user-friendly, taking into account the diverse operational needs of different users. Equipped with a clear control panel and one-touch start-up, no specialized technical training is required. Experienced dairy workers, dairy novices, and even the elderly can quickly master operation. The machine body is constructed of food-grade 304 stainless steel, offering a smooth and easy-to-clean surface. After use, simply rinsing with clean water completely removes residual milk and prevents bacterial growth, eliminating the tedious cleaning steps required with traditional equipment. Some models also feature intelligent temperature control, automatically adjusting the drum speed based on milk temperature, ensuring consistent separation results regardless of season or source temperature.

3. Durability and durability, reducing long-term operating costs

High-quality cream separators utilize uncompromising materials for their core components. The drum is constructed of high-strength stainless steel, offering excellent pressure and wear resistance, with a service life of 5-8 years. The motor is optimized for waterproofing and overload protection, allowing it to operate continuously for 8 hours without overheating, with an extremely low failure rate. Compared to traditional separation equipment, which requires 2-3 annual replacements of wearing parts and incurs high maintenance costs, the Cream Separator Machine reduces annual maintenance costs by over 60%, making long-term use more cost-effective and eliminating unnecessary expenses for users.

4. Versatile Adaptability Expands Revenue Channels

In addition to processing common milk, the Cream Separator Machine can also flexibly adapt to a variety of dairy products, including goat's milk, donkey's milk, and camel's milk. Users simply fine-tune the drum speed based on the density of the milk source through the device's control panel to achieve high-quality separation. For family businesses, cream separated from goat milk can be used to make high-end goat milk ice cream and goat milk butter, offering a value-added product 2-3 times higher than regular dairy products. Dairy farmers can also process the separated skim milk into skim yogurt and skim milk powder, achieving "multiple benefits from one source of milk," broadening their income streams and responding to fluctuating market demands.

III. Multi-Scenario Applicability, Helping Different Users Generate Income

Small and Medium-Sized Dairy Farmers: Using a medium-sized machine with a processing capacity of 50-200 liters/day, they can sell high-purity cream to local bakeries and cafes, while also processing skim milk into yogurt or selling it at a low price. This improves raw material utilization, avoids unsold milk waste, and ensures that every unit of milk is profitable.

Startups: Using a large-scale machine with a processing capacity of 200-500 liters/day, they can produce small batches of high-end products like organic cream and low-fat milk without the need for large investments in industrial equipment. This ensures consistent quality, lowers the barrier to entry, and builds a positive brand reputation. Choose us, Weishu, and embark on a journey of efficient revenue generation.

If you're still struggling with low dairy product separation efficiency, poor quality, and high costs, try a Cream Separator Machine! We offer a full range of models with varying processing capacities, allowing us to tailor a solution to your milk source size and production needs.

Contact us now for a personalized quote and detailed dairy processing solutions.

How to convert milk to milk powder?

Streamline Your Milk Powder Production Line Today

1. Introduction to Milk Powder Production Line

Milk powder production lines process raw milk into a product that is easily stored and used in a variety of dairy products worldwide, such as infant formula. Milk powder's long shelf life and nutritional value contribute to its steadily increasing popularity. Key to this transformation lies in highly technological production processes that prioritize value creation, waste reduction, and lower total cost of ownership.

2. Key Components of a Milk Powder Production Line

A milk powder production line is a complex system of interconnected equipment that transforms fresh liquid milk into a solid product that is highly resistant to spoilage and has an exceptionally long shelf life. This integration improves productivity, quality, and safety at every stage of production. The following is an overview of the main components:

Raw Milk Receiving: The initial receipt and storage of raw milk to maintain its quality and freshness.

Standardization: Modifying the milk composition to maintain and stabilize the milk's fat content and quality.

Heat Treatment: Kills harmful bacteria, extending the milk's shelf life and ensuring it's safe to drink.

Homogenization: Evenly distributes the fat throughout the milk, ensuring a uniform consistency and texture.

Concentration: Reduces the water content of the milk in preparation for drying.

Drying: Converts the concentrated milk into a powdered form, which is crucial for its stability and shelf life.

Cooling and Handling: Stabilizes and prepares the powdered milk for packaging.

Packaging: The final steps involve counting or measuring the product, sealing it, and labeling the package.

Cleaning and Maintenance: Systems are used to maintain hygienic standards throughout the equipment and process.

3. Cutting-Edge Automation in Milk Powder Production

Automation is a key driver of change in the milk powder production industry, making the production process more efficient and sustainable. High-tech computer systems control every step of the process, from cream separation to milk powder processing, minimizing human influence and maximizing yield. These systems enable smooth transitions from one stage to another while preserving fat content for product standardization.

4.Raw Milk Reception and Initial Quality Checks

The first step in the production of milk powder is receiving raw milk. Immediately, when fresh milk comes in, proper processing is done to maintain quality. This is the first step in a sequence that includes many steps that affect the quality and the shelf life of the powdered dairy products manufactured afterward.

5.Standardization: Achieving Consistent Fat Content

After the quality checks, the process of milk processing proceeds to the second stage, which incorporates fat standardization – this is the process of adjusting the fat content in milk to the required level. This procedure is important in meeting the predetermined parameters of the final dairy product, thus ensuring consistency and quality in every series of the production process.

For Standardization, cream skimming procedures are implemented to attain the required proportion of the milk constituents. This feature determines not only the nutritional quality of the milk powder but also its functional properties and the ability to use it in certain ways. The machinery used is highly specific to the requirements of the production processes, which makes it highly controllable and flexible.

6.Ensuring Safety Through Pasteurization Processes

During the preparation of milk powder, the milk is first pasteurized using a high temperature and short time (HTST) method involving heating milk to 72°C for a total of 15 seconds. This is an efficient method of pasteurization that eliminates 99.9% of detrimental bacteriological content in the milk and increases the milk’s substantive use, having high storage stability.

7.The Process of Homogenization for Improved Uniformity

The homogenization step of the milk powder production process concerns the breaking down of fat globules to achieve a uniform dispersion in the milk. It is a process of reducing the size of the fat particles through mechanical means and has a positive effect on the solubility and texture of products. Drying and packing of homogenized emulsions is easier because they do not have the cream rise problem as the cream is uniformly distributed.

8.Evaporation Techniques: Reducing Water Content Efficiently

In the milk powder production line, evaporation is employed to remove water from milk to make it ready for spray drying. At this stage, film evaporators are commonly used to help in this reduction while assisting in maintaining the nutrient content of the milk.

This requires subjecting the milk to heat under a set temperature to cause water to evaporate and give a thicker liquid with more nutrients. Through the enhancement of this method, the producer will be able to reduce the use of energy and time in the production process, thus reducing operational costs.

9.Spray Drying: Converting Liquid Milk to Powder Form

Spray drying is crucial in the manufacture of milk powder in which a concentrated suspension of milk is dried into a stable solid that can be stored at ambient conditions. During the processing stage, milk is sprayed through an atomizer and discharged to a hot air chamber with a temperature above 150°C and below 200°C. Under these temperature conditions, moisture content evaporates rapidly, and fine milk powder exists as a residue.

10.Milk Powder Filling Machines: Types and Functionality

Filling machines are an integral part of the milk powder’s production line that allows for distribution of the powder in the required appropriate packaging. Following is a description of the various filling machines available in the market and the respective packaging formats applicable for each machine in the context of filling machine selection for production processes.

11.Milk Powder Sealing Machines: Ensuring Product Integrity

The role of sealing machines is very important to the overall quality and preservation of milk powder packages, as they prevent the intrusion of moisture and air and maintain the quality of the product. After the powder has been filled in its container, a tight seal is required to improve the nutritional and soluble aspects of the product.

12.Labeling in Milk Powder Packaging: Compliance and Information

Milk powder packaging must be marked accordingly because the end-user will benefit from critical product details such as contents, nutritional information, expiration dates, and production details. Here, not only do legalities get filled but also reasonable reliability and integrity of the consumers are built.

13.CIP Systems for Maintaining Production Hygiene

CIP systems are most frequently used in the milk powder production lines to maintain the hygiene of the milk powder production lines. These systems allow the cleaning and sanitization of equipment used in the production process without the need for demounting, which ensures that hygiene standards are routinely maintained in every stage of dairy production.

The milk powder production line is a complex and highly optimized system for transforming raw milk into a valuable, shelf-stable product that is distributed worldwide. Every step, starting from raw milk reception to the final packaging, is essential in keeping the quality, nutritional value, and integrity of the final product intact.

Choose WEISHU for Top-Notch Milk Powder Production Line

Get in touch with us today and order a fully automated packaging line tailored specifically for your needs, and move your company to the next level.

What is the process of yogurt production?

Yogurt Production Line: From Fresh Milk to Delicious Yogurt, Quality Assurance Through Comprehensive Process Control

Driven by healthy eating trends, the global yogurt market continues to grow at an annual rate exceeding 8%, and consumer demands for taste, flavor, and functionality are becoming increasingly diverse. For dairy companies, an efficient and stable yogurt production line not only ensures production capacity but also serves as the core of product competitiveness. From raw milk to chilled, ambient, or functional yogurt on the shelf, automated production lines utilize standardized processes and precise control to ensure that every cup of yogurt is both safe and delicious.

1. Working Principle: Using Technology to Lock in the Active Properties of Milk

The core of the yogurt production line is the synergistic effect of pasteurization and bacterial fermentation, transforming fresh milk into a fermented dairy product rich in probiotics. Its key technical logic is reflected in two major systems:

Pasteurization System: Utilizing a low-temperature pasteurization process of 72-85°C for 15-30 seconds, coupled with heat exchange through a plate heat exchanger, this system eliminates pathogenic bacteria (such as Listeria) in the raw milk while maximizing the activity of whey proteins—the foundation for the smooth taste of yogurt. Compared to high-temperature sterilization, this technology reduces nutrient loss by 30%, allowing the finished product to retain the milk's original aroma.

Intelligent Fermentation System: The fermentation tank features a built-in PID temperature control module (accuracy ±0.5°C) and a low-speed agitator (5-10 rpm). After inoculation with lactic acid bacteria (such as Lactobacillus bulgaricus and Streptococcus thermophilus), the system maintains a stable temperature at the optimal fermentation range of 42-43°C, while also ensuring uniform distribution of the bacterial population through agitation. A sensor monitors acidity (pH) in real time. When the target pH value of 4.0-4.5 is reached, a cooling process is automatically initiated (to below 10°C), terminating fermentation. This ensures consistent acidity and consistency across each batch of yogurt.

II. Standardized Process: Full-Chain Control from Fresh Milk to Finished Product

A complete yogurt production line involves six core steps, each reflecting the ultimate pursuit of quality:

Raw Material Inspection and Pretreatment: After online testing, the fresh milk enters a double filter to remove impurities. It then passes through a homogenizer (at a pressure of 20-25 MPa) to break down fat globules to 1-2 μm, preventing stratification in the finished product.

Pasteurization: As mentioned above, after low-temperature pasteurization, the milk is rapidly cooled to 45°C to prepare for bacterial inoculation.

Fermentation and Maturation: The culture is injected according to the recipe, and the fermentation tank is used for 4-6 hours to grow the bacteria. For flavored yogurt, jam, cereals, and other ingredients can be added during this stage. The agitator speed is increased to 15 rpm to ensure uniform mixing.

Filling and Sealing: Equipment is selected based on product type—cup yogurt uses an aseptic filling line (accuracy ±1g), while bagged products utilize a pillow-type packaging machine. The sealing temperature is controlled at 180-200°C to ensure a tight seal.

Refrigerated Curing: Low-temperature yogurt requires refrigeration in a cold storage at 0-4°C for 12-24 hours to further stabilize the protein network and develop a smooth texture.

Quality Inspection and Packaging: Metal detectors and weight sorters are used to remove defective products, followed by boxing and coding. Full traceability is ensured throughout the entire process.

III.four core advantages enhance both production efficiency and quality.

1. Fully automated control reduces labor costs by 60%. Traditional workshop-style production requires 8-10 people to operate, while the automated production line only requires 2-3 people for monitoring. PLC control controls the entire process, from raw material input to finished product delivery. After introducing the production line, one dairy company increased its daily production capacity from 5 tons to 30 tons, reducing labor costs by 62%.

2. Precise parameter control, quality fluctuation ≤ 2%. From sterilization temperature, fermentation time, to filling volume, parameters for each step can be preset and recorded in real time. Compared to the ±10% quality fluctuation of manual production, the production line can control acidity and viscosity variations to within 2%, ensuring a consistent taste for every purchase.

3. Flexible adaptation to multiple categories, rapid market response. By replacing filling molds and adjusting recipe parameters, the company can produce over 10 product categories, including low-temperature plain yogurt, ambient fruit yogurt, and high-protein Greek yogurt. When switching between products, equipment cleaning and disinfection takes only 30 minutes, meeting the flexible production needs of small batches and multiple varieties.

4. Full-chain safety and compliance, easily passing certification

All food-contact components are made of 316 stainless steel and equipped with a CIP cleaning-in-place system (acid-base cleaning + hot water sterilization), meeting standards.

IV. Scenario-Specific Configuration: A Full-Lifecycle Solution from Startup to Scale

Small Dairy Companies: A compact 500L/hour production line, including sterilization, fermentation, and semi-automatic filling modules, is suitable for regional brands with daily production volumes under 10 tons, with a return on investment of approximately one year.

Medium-Sized Enterprises: A standard 2000L/hour line integrates fully automated filling, metal detection, and boxing systems, supporting the online addition of ingredients such as fruit pieces and grains. With an average daily production capacity of 30-50 tons, it meets the needs of regional supermarket chains.

Large Groups: Custom lines with a capacity of 5000L/hour or more can be integrated with upstream farm cold chain systems and back-end warehousing and logistics, enabling full digital management from fresh milk to the end consumer. With an annual production capacity exceeding 100,000 tons, it is suitable for national brands.

V. Three Reasons to Choose Us

1. 25 Years of Experience Serving Dairy Companies: Weishu machinery have provided production line solutions to numerous companies and are deeply familiar with the process challenges faced by various yogurt categories (e.g., whey removal technology for Greek yogurt and sterilization parameters for ambient yogurt).

2. Outstanding Customization: We can customize by adding probiotic counting modules, low-temperature filling systems, and even developing specialized production lines for plant-based yogurt (e.g., almond yogurt).

Amidst the wave of consumer upgrades, a stable and reliable production line can help your products gain a firm foothold in a competitive market. Inquire now for a customized capacity planning solution.