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.

What equipment do I need to make cheese? Is a cheese press necessary?

Cheese Press Machine: A Key Device for Reshaping Cheese Texture

In the final mile of cheesemaking, pressing and shaping are crucial to quality. Whether it's a rich, creamy Brie or a firm, chewy Cheddar, the precise operation of a cheese press is essential. If you're still relying on manual pressing and facing problems like uneven whey discharge, distorted shape, and loose texture, this machine will revolutionize your production.

1. How the Cheese Press Works: Texture Defined by Pressure

The essence of cheese pressing is to use controlled pressure to expel residual whey from the curd while simultaneously binding the curd particles together to form a stable structure.

The core structure of a cheese press consists of a food-grade stainless steel platen, a removable die, and a CNC pressure system. Once the curd is loaded into the die, the platen slowly applies pressure using a hydraulic or pneumatic mechanism. The pressure is continuously adjustable between 0.5 and 50 bar. For example, when making soft cheese, only a low pressure of 1-3 bar is required to prevent excessive whey drainage, which can lead to a dry, hard texture. Hard cheese, on the other hand, requires a high pressure of 10-20 bar, requiring 72 hours of continuous pressing to achieve a firm texture.

In addition, the smart machine is equipped with a pressure sensor and a timer function, automatically recording the pressure curve for each batch, ensuring consistency during repeated production. The mold's aperture design also holds hidden secrets: the fine pores allow for rapid whey drainage while preventing the escape of curd particles, a level of precision unattainable with manual pressing.

2. Four Core Advantages Boost Both Production Efficiency and Quality

Eliminate Human Error, Ensure Stable and Controllable Quality

Manual pressing often results in inconsistent cheese quality within a batch due to the fluctuating pressure applied. The Cheese Press utilizes a CNC system to control pressure tolerance to within ±0.1 bar. After using this system at a small to medium-sized cheese factory, the product quality rate increased from 78% to 99%.

Adaptable to the production of a full range of products, flexibly responding to market demand.

The equipment is available with a variety of molds, including round and square ones (available in sizes ranging from 10cm to 50cm), enabling the production of a full range of products, from mini cheese blocks to large cheese wheels. Changing molds takes only 5 minutes, meeting the flexible production needs of small batches and a wide variety of products.

Saving time and labor, reducing production costs.

Traditional manual cheese pressing requires dedicated personnel to oversee turning the cheese, taking 2-3 hours per batch. The automatic cheese press, however, can be programmed for unattended operation and can complete 12 batches in 8 hours, saving over 60% in labor costs.

Food-grade materials meet stringent standards.

Food-contact components are constructed of 316 stainless steel and food-grade silicone, resistant to acidic whey corrosion and compatible with CIP cleaning, easily complying with international certifications such as FDA and EU 10/2011.

3. Suitable for all scenarios, from workshops to factories

Small workshops: Choose the 50L tabletop model, which occupies only 0.5㎡ and meets daily production needs of 50kg, offering low investment and quick returns.

Medium-sized enterprises: We recommend the 200L floor-standing model, which supports simultaneous pressing with multiple molds and is compatible with standardized production lines.

Large factories: Customizable fully automated production lines can be integrated with upstream curdling equipment to achieve unmanned processing from curdling to pressing.

4. Three Reasons to Choose Us

15 Years of Industry Experience: We provide equipment solutions to over 300 cheese companies worldwide and have a deep understanding of the process requirements for different cheese categories.

Customized Service: We can customize pressure parameters and mold dimensions based on cheese variety and production scale.

Complete After-Sales Service: We provide one-year free maintenance and lifetime technical support.

If you want consistent high quality in every cheese, start upgrading your production line with a Cheese Press. Inquire now for a customized process solution to achieve perfect texture through pressure.

Cheese vat: The core equipment for high-quality cheese production

In the global cheese industry, texture, flavor, and consistency determine a product's competitiveness, and cheese vat are an essential cornerstone of the production process. Whether crafting smooth Brie, rich Cheddar, or intense mozzarella, this specialized equipment directly impacts the final cheese quality—it's essential for dairy producers striving to meet international standards and consumer expectations. Below, we answer key questions: What is a cheese vat? And what role does it play in cheesemaking?

1. What is a cheese vat?

A cheese vat is a specialized, food-grade container designed for the critical stages of cheese production—from milk coagulation and whey separation to curd fermentation and texture development. Unlike ordinary storage tanks, it incorporates features tailored to the precise demands of cheesemaking, ensuring consistency, hygiene, and efficiency.

Key Features of High-Quality Cheese Vat:

Food-Safe Materials: Made of 304/316L stainless steel, it resists corrosion from acidic milk byproducts and prevents chemical leaching, thus protecting the purity of the cheese.

Precise Temperature Control: Equipped with a double jacket and intelligent heating/cooling system, it maintains temperature stability within ±0.5°C—critical for the effective functioning of rennet and starter cultures.

Ergonomic Design: Featuring a tight, easy-to-clean lid, a gentle agitation system, and a sloped bottom for efficient whey drainage.

Customizable Sizes: From small to large 50L vats to 5,000L+ models, it accommodates various production scales.

2. The Critical Role of Cheese Vats in Cheese Production Line

① Ensuring Uniform Curdling: The Foundation of Cheese Texture

The first step in cheesemaking is to coagulate the milk using rennet or acid. Precise temperature control and gentle agitation in the cheese vat are crucial for this:

It maintains the milk at the optimal coagulation temperature, ensuring even growth of the starter cultures and continuous rennet activity.

A slow-speed agitation system prevents scorching of the milk and ensures uniform curd formation, avoiding lumps or uneven texture that can affect cheese quality.

② Efficient Whey Separation: Reducing Waste and Enhancing Flavor

After coagulation, the whey must be separated from the curd—a step that affects the moisture content and flavor concentration of the cheese. Cheese vats simplify this process by:

The sloped, smooth interior guides the whey to a dedicated drain, reducing residue and waste.

Adjustable drainage speed: For soft cheeses, a slower rate retains more moisture; for hard cheeses, a faster rate creates a denser texture. This efficient drainage method not only reduces production costs but also ensures the curd maintains the correct moisture content—key to maintaining flavor consistency.

③ Controlled Fermentation: Shaping the Unique Flavor of Cheese

After whey separation, the curd ferments in cheese vats, where bacteria break down lactose into lactic acid, creating the cheese's distinctive flavor. The purpose of cheese fermentation vats is to:

Maintain a stable temperature: For example, blue cheese requires 22-25°C during fermentation to promote mold growth, while Swiss cheese requires 28-30°C to develop its characteristic pores.

Sealed or Ventilated Options: Sealed vats for anaerobic fermentation (e.g., feta cheese) and ventilated vats for aerobic fermentation (e.g., Camembert cheese) ensure the right microbial environment.

Without this precise control, cheese may develop off-flavors or fail to meet regional quality standards.

Our cheese vat food safety compliance, customization, and efficiency, helping you craft cheese that meets global standards and stands out on supermarket shelves.​

Ready to elevate your cheese production? Contact us today for a free consultation—we’ll design a cheese vat solution that fits your production scale, cheese type, and budget. Let’s create delicious, market-leading cheese together!​