Pasteurized milk production line empower dairy companies to seize new opportunities.

As the concept of healthy consumption becomes increasingly popular, pasteurized milk, which preserves natural nutrients and restores the authentic flavor of milk, is becoming a key growth driver in the dairy market. To gain a foothold in this multi-billion dollar market, a professional, intelligent, and stable pasteurized milk production line is key to ensuring freshness, quality control, and production capacity from pasture to table. This article will unveil the secrets of industrialized pasteurized milk production, focusing on core principles, full-process control, key features, and practical advantages, helping companies seize market opportunities.

 

I. Core Principle: Low-temperature sterilization + precise temperature control unlocks the balance between freshness and safety.

 

The core competitiveness of pasteurized milk production lines stems from the precise implementation and upgrading of pasteurization technology. Its core principle is to sterilize milk continuously at low temperatures (typically 60-65°C for 30 minutes, or 72-85°C for 15-20 seconds). This kills pathogens (such as Salmonella and E. coli) while preserving the milk's natural nutrients and flavor to the greatest extent possible.

 

The production line's core technology lies in "precise temperature control combined with airtight preservation." It utilizes a PLC-based intelligent temperature control system, with multiple temperature sensors monitoring the temperature inside the retort in real time, maintaining an accuracy of ±0.5°C. This prevents high temperatures from damaging whey proteins, vitamins (such as vitamin C and B vitamins), and immune-active substances. Furthermore, a fully enclosed material conveying system isolates the milk from air and external contaminants, from the moment it enters the production line to the final product, preventing oxidation and spoilage, and locking in the milk's original freshness.

 

II. Full Process Visualization: A "Freshness Protection Chain" from Milk Source to Finished Product

 

The production of high-quality pasteurized milk requires rigorous control at every stage. Our pasteurized milk production line is fully automated and closed-loop, with each process focused on "preserving freshness, safety, and stability":

 

1. Raw Milk Pretreatment: The First Line of Freshness

 

Upon arrival at the factory, the milk undergoes triple testing to ensure a protein content ≥3.2% and a total bacterial count ≤100,000 CFU/mL. Unqualified milk is immediately rejected. It then passes through a centrifugal milk purifier to remove impurities and somatic cells, and then is rapidly cooled to below 4°C for temporary storage in a cooling system to inhibit microbial growth and prolong the freshness of the raw milk.

 

2. Pasteurization: Precise time and temperature control ensures both safety and nutritional value.

 

After pretreatment, the milk enters the retort, where the appropriate process is selected based on product requirements: Traditional long-time pasteurization (63°C/30 minutes) is suitable for high-end products seeking the ultimate in flavor, while short-time pasteurization (75°C/15 seconds) is suitable for high-capacity products. During the pasteurization process, a central control system records temperature and time data in real time, creating a traceable record to ensure that each batch of product complies with the GB 25190-2010 pasteurized milk standard.

 

3. Homogenization and Emulsification: Improving Taste and Ensuring Uniform Quality

 

The pasteurized milk enters the homogenizer, where high pressure of 20-25 MPa breaks down the fat globules in the milk to 1-2 μm, preventing the fat from floating and forming a milky skin, resulting in a smoother and more delicate taste. This also ensures a uniform distribution of nutrients, ensuring consistent flavor and nutritional value in every sip.

 

4. Aseptic Filling: Ensuring Freshness to the Last Mile

 

The filling workshop adheres to Class 10,000 purification standards, and the equipment is compatible with a variety of packaging options (glass bottles, gable boxes, and PET bottles). The entire process, from container sterilization and quantitative filling (with an accuracy of ≤ ±2 ml), to sealing and coding, is fully automated. After filling, the finished product is quickly cooled to below 4°C and distributed through a cold chain system, ensuring a low-temperature, fresh environment from production to consumption, with a shelf life of 7-15 days.

 

5. Finished Product Testing: Multiple Quality Controls Ensure Quality

 

Before shipment, finished products undergo multiple tests for microorganisms, acidity, and fat content, ensuring a total colony count of ≤30,000 CFU/mL and a coliform count of ≤10 CFU/mL. This fully complies with national food safety standards, ensuring worry-free production for businesses and peace of mind for consumers.

 

III. Core Features: Adaptable to Customer Needs, Balancing Professionalism and Flexibility

 

1. Low-Temperature Processing to Preserve Natural Flavor

 

Low-Temperature Processing throughout the production line (raw material storage, post-pasteurization cooling, and finished product storage are all kept below 4°C) prevents high temperatures from damaging the milk's flavor, preserving its inherent milky aroma and sweetness, meeting consumers' demand for "natural, fresh, and mellow" milk.

 

2. Intelligent Control and Convenient Operation

 

Equipped with a central control console, it enables "one-button start and full-process monitoring," providing real-time visibility into the operating status of each device (such as pasteurization temperature, homogenization pressure, and filling speed). Faults automatically alarm and indicate the fault location, reducing manual operation and downtime for maintenance.

 

3. Flexible Adaptability and Diverse Production Capacity

 

The production capacity of a single production line can be customized (500L/hour to 5000L/hour), meeting the small-batch production needs of startup brands as well as the large-scale processing of large dairy companies. It supports production switching between whole-fat, low-fat, skim pasteurized milk, and flavored pasteurized milk (such as red date and strawberry). Simply adjusting some process parameters allows for complete product category transitions in 1-2 hours, reducing product expansion costs.

 

4. Compliance and Quality Control

 

Equipment is constructed from food-grade 304 stainless steel, meeting standards. Full process data is traceable, facilitating enterprise certification and navigating market regulations.

 

IV. Core Advantages: Cost Reduction and Efficiency Improvement, Empowering Enterprises to Break Through

 

1. Efficient Cost Reduction and Increased Profitability

 

- A high degree of automation can replace 6-10 workers, reducing labor costs by over 35%;

- Utilizing variable-frequency motors and a waste heat recovery system, energy consumption is reduced by 12%-18% compared to traditional production lines, saving tens of thousands of yuan in energy costs annually;

- Precise processing minimizes raw material loss, achieving a milk utilization rate of over 98%, reducing production costs.

 

2. Stable Quality, Building Core Competitiveness

 

Intelligent temperature control and homogenization technologies ensure consistent taste, nutritional value, and concentration across each batch, eliminating quality fluctuations caused by manual labor. Low-temperature processing preserves over 85% of natural nutrients, creating a differentiated, nutritious, and mellow product in the market.

 

3. Worry-Free After-Sales Service, Completely Supported

 

Customized production solutions, free mid-term installation and commissioning, personnel training, lifetime technical support, and 24-hour response from professional engineers ensure stable production line operation and prevent equipment failures from impacting production capacity.

https://www.weishumachinery.com/

 

Competition in the pasteurized milk market has entered an era of dual competition: "quality + efficiency." A professional pasteurized milk production line is more than just a production tool; it's the core engine that enables companies to seize new markets. If you're planning to expand into the pasteurized milk business or looking to upgrade your existing production line, we can provide a free, customized solution tailored to your production capacity needs, product positioning, and budget.

 

Consult us now to unlock the winning formula for pasteurized milk production and bring fresh, nutritious milk to every household even faster!

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.

Vacuum Degasser: Key Equipment for High-Quality Dairy and Juice Beverages

In the global dairy and juice beverage industry, ensuring product quality remains a top priority for manufacturers. Vacuum degasser play a crucial role in ensuring this quality. These devices effectively remove harmful gases from liquid products, addressing key production challenges and enhancing the market competitiveness of the final product.

I. Core Working Principle: Gas Removal

Vacuum degasser operate based on a fundamental principle of physical chemistry: at a constant temperature, the solubility of a gas in a liquid is proportional to the partial pressure of that gas above the liquid surface.

For dairy and juice beverages, the main harmful gases include oxygen, carbon dioxide, and bubbles introduced during the production process (such as mixing, homogenization, and pumping). A vacuum degasser creates a low-pressure vacuum within its degassing chamber. Within this vacuum, the partial pressure of gases above the liquid surface drops dramatically, causing dissolved gases and microbubbles in the beverage to lose their solubility. These gases then expand and coalesce into larger bubbles, rising to the liquid surface where they are ultimately extracted and discharged by a vacuum pump.

Crucially, this process takes place at near-ambient temperatures, preventing the degradation of heat-sensitive nutrients—such as proteins in milk or vitamins in fresh juice—due to high temperatures. This contrasts sharply with thermal degassing processes.

II. Customized Workflow for Dairy and Juice Beverages

Dairy and juice beverages have unique properties, requiring specialized adjustments to the degassing process. The standard vacuum degassing workflow for these products consists of four key stages:

Stage 1: Controlled Feed

The raw liquid (e.g., raw milk, fresh juice) is delivered to the degasser via a variable-speed centrifugal pump. This pump provides a steady, low-turbulence feed flow—critical for avoiding the entrainment of additional air. For higher-viscosity dairy products (e.g., yogurt drinks), the pump must be calibrated to prevent shear forces that could disrupt the product's texture.

Stage 2: Film Formation and Gas Release

In the degassing chamber, the liquid flows through a distributor. This component disperses the liquid into a uniform film or fine droplets, maximizing the contact area between the liquid and the vacuum environment. For dairy products, the film thickness must be controlled at approximately 0.5-1 mm to balance degassing efficiency and preventing milk fat separation. For juices containing fruit pulp, a larger nozzle diameter is required to prevent pulp from clogging the equipment. In a vacuum environment, dissolved oxygen and carbon dioxide rapidly escape from the liquid film.

Stage 3: Gas-Liquid Separation

Rising bubbles are drawn into a gas collector at the top of the degassing chamber. A vacuum pump continuously extracts these gases and discharges them outside the system, minimizing liquid loss and preventing pump corrosion.

Stage 4: Stabilized Pressure Discharge

After degassing, the liquid is conveyed out of the degassing chamber via a backpressure valve. This valve adjusts the outlet pressure to match the pressure of the next stage of the production line (such as dairy homogenization or juice pasteurization), preventing air from re-dissolving into the liquid due to pressure differentials.

III. Core Advantages for the Dairy and Juice Industries

A vacuum degasser is more than just a "degassing device"; it is a device specifically designed to address industry pain points. Its core advantages include:

① Preserving nutrients and natural quality

As a low-temperature process, vacuum degassing prevents ingredient degradation caused by high temperatures. For dairy products, it prevents milk protein denaturation, maintaining the rich texture of products like whole milk and ice cream premixes.

② Inhibiting spoilage and extending shelf life

Oxygen is a major factor in product spoilage:

In the dairy sector, oxygen triggers fat oxidation and promotes the growth of aerobic bacteria (such as Pseudomonas), shortening shelf life by 30%-50%.

In the juice sector, oxygen triggers enzymatic browning and causes oxidative discoloration of natural pigments.

By removing 80%-98% of dissolved oxygen, vacuum degassing can extend the shelf life of refrigerated milk from 7-10 days to 14-21 days, and the shelf life of freshly squeezed juice from 3-5 days to 7-10 days.

③ Improved Production Efficiency

Undissolved bubbles can interfere with subsequent production steps:

During the homogenization process, bubbles reduce the efficiency of fat globule fragmentation, resulting in an uneven product texture;

During the juice filling process, bubbles can cause inaccurate metering and spillage during filling.

④ Compliance with Global Food Safety Standards

High-quality vacuum degassing machines are constructed of 304/316L stainless steel (resistant to corrosion from acidic juices and dairy by-products) and meet international certification standards.

IV. Critical Impact on Dairy and Juice Product Quality

For Dairy Products

Flavor Stability: Prevents milk fat oxidation, maintains milk freshness, and eliminates odors;

Uniform Texture: Eliminates bubbles, preventing "fizziness" in yogurt and a "grainy" texture in cheese sauce;

Nutrient Compatibility: Preserves calcium, vitamin D, and B vitamins, meeting consumer demand for "nutrient-dense" dairy products.

For juice products:

Color preservation: Prevents enzymatic browning and pigment oxidation, maintaining the vibrant color of apple juice, grape juice, and other products.

Freshness preservation: Removes carbon dioxide and volatile off-flavors that can lead to a flat flavor, preserving the "freshly squeezed" aroma of the juice.

Pulp integrity: For pulp-containing juices, a gentle degassing process avoids damaging fruit fibers and maintains a natural taste.

As consumers increasingly prioritize fresh, natural, and long-lasting beverages, vacuum degassing has become a must-have for dairy and juice producers worldwide. 

Weishu equipment combines efficient degassing, nutrient preservation, and regulatory compliance and safety, solving production challenges while helping brands create competitive, high-quality products.

What production equipment is needed for cheese？

 For example: To process 1,500 liters of milk into 200 kg of cheese，
the following machines are essential:    

1. Milk Reception & Storage

   - Milk Receiving Tank (≥2,000L capacity)  

     Stainless steel, refrigerated, with agitator.

   - Milk Pump & Filter 

     Food-grade pump with 100-µm filter.

2. Milk Standardization & Pasteurization  

   - Cream Separator  

     Adjust fat content (e.g., centrifugal separator, 300 L/h capacity). 

   - HTST Pasteurizer 

     Plate heat exchanger (72–75°C for 15 sec), ≥500 L/h capacity.  

   - Standardization Tank  

     For adding cultures, CaCl₂, rennet (with precision dosing pumps).  

3. Coagulation & Curd Processing  

   - Cheese Vat (1,000L capacity, double-walled)  

     Heating/cooling, stirring, and coagulation (temp control ±0.5°C). 

   - Curd Harp Knives  

     Stainless steel wires for cutting curds (1–2 cm grids).  

   - Curd-Whey Separator  

     Vibrating sieve or draining table (500L capacity). 

4. Curd Molding & Pressing  

   - Pneumatic Cheese Press  

     30-ton pressure, adjustable molds (for 10–20 kg blocks).  

   - Cheese Molds/Hoopers 

     Perforated stainless steel molds (for shaping and drainage).  

5. Salting & Aging 

   - Brining Tank  

     20% brine solution, temperature-controlled (10–15°C).  

   - Cheese Aging Room  

     Climate-controlled (12–15°C, 85% RH, ±1°C precision).  

6. Packaging 

   - Vacuum Packaging Machine  

     Chamber sealer for block cheese (30 cm film width).

Supporting Systems

- CIP (Clean-in-Place) Unit 

  Automated cleaning for tanks/pipes (acid/alkaline cycles). 

- Waste Handling  

  Whey collection tank (for byproduct reuse/disposal).  

- Process Control 

  PLC automation for temperature, pH, and timing.

How To Make Aseptic Milk?

UHT Milk Production:

Today's consumers are more safety-conscious than ever before, and when it comes to UHT (ultra high temperature) milk processing, there is no room for error - the entire process must be sterile. As the inventor of aseptic food processing technology, weishu machinery offer the highest level of hygienic design - our solutions have proven to be the most reliable on the market. These solutions ensure you get the highest level of food safety and milk standardization, and enable cost-effective production of batch and premium products.

What Is UHT Treatment?

Ultra-high temperature or ultra-high temperature treatment is used to sterilize low-acid foods. UHT milk processing and treatment involves heating the product to above 88-141°c. It kills all microorganisms and makes the final product suitable for ambient circulation.

Description:

UHT milk processing lines refer to equipment used to produce uht (ultra-high temperature) milk. UHT milk is milk that has been pasteurized at extremely high temperatures for a short period of time (usually around 88-141°c) for 5-15s seconds. This process kills harmful bacteria and extends the shelf life of the milk without the need for refrigeration.

A Uht Milk Processing Line Typically Includes The Following Steps:

Raw Milk Reception: The raw milk is received and tested for quality and safety.

Pretreatment:The milk is preheated to remove any impurities and standardize the fat content.

Homogenization:The milk passes through a homogenizer to break down the fat globules and make it uniform in texture.

Heat Treatment:The milk is heated to very high temperatures and in a very short time kills any harmful bacteria and extends the shelf life.

Cooling After heat treatment, the milk is quickly cooled to a safe temperature.

Aseptic Packaging:The milk is packaged in aseptic containers, such as cartons or bottles, to maintain its sterility and extend its shelf life.

Quality Control:The packaged milk is tested for quality, safety, and shelf life before distribution.

Uht milk lines are typically highly automated and require advanced technology and expertise to ensure the quality and safety of the final product. They are typically used in large dairy processing plants.

Uht milk process flow: Milk transport tanks or containers, milk filters and collecting tanks; cooling and storage tanks (milk cooling tanks), mixing/stirring and milk standardization, cream separation, uht sterilizer, homogenization, degassing and filling.

If you're interested in our products or have any questions, please don't hesitate to contact us! weishu machinery are always at your service!

In every key link of aseptic milk production, WEISHU is not only the founder of technology, but also your trusted solution partner. From raw milk sterilization to aseptic filling, we ensure that every drop of milk remains pure at room temperature.