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 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!​

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.

Stainless Steel MixingTank with Agitator

A new benchmark for efficient mixing, a great helper for stable production – Stainless Steel Mixing Tank with Agitator

I. Core Function: Covering a variety of material forms, adaptable to all production scenarios

Versatile Mixing Function: Efficiently mixes, stirs, and disperses liquids, pastes, granules, and other materials, ensuring thorough contact and reaction, and ensuring uniform composition. In the food processing industry, it can be used for sauce blending, beverage homogenization, and jam mixing; in the chemical industry, it can be used for coating dispersion, adhesive mixing, and dye mixing.

II. Significant Benefits: Reduced costs, increased efficiency, and improved quality, optimizing production in all aspects

Dramatically improved production efficiency: Compared to traditional manual mixing, this equipment offers faster and more uniform mixing, reducing production time by nearly half, allowing companies to complete more batches in the same amount of time.

Stable and controllable product quality: Standardized mixing processes eliminate quality fluctuations caused by uneven force and timing during manual operation, ensuring that every batch meets established standards and reducing defective products.

Significantly Reduced Labor Costs: One person can operate multiple units simultaneously, significantly reducing reliance on manual labor, lowering recruitment and management costs and saving companies money.

III. Outstanding Advantages: High Quality and Easy Maintenance, Long-Term Production Support

High-Quality, Durable, and Corrosion-Resistant Materials: Constructed of high-quality stainless steel, it offers exceptional resistance to acids, alkalis, and corrosion, adapting to a wide range of complex material mixing scenarios, with a service life of over 10 years.

Scientific and Efficient Mixing Design: The agitator is precisely calculated and optimized, delivering powerful and wide-ranging mixing power, reaching every corner of the tank, completely eliminating dead spots and ensuring thorough mixing.

Easy and Hassle-Free Operation and Maintenance: The unit's simple design and clear operating instructions make it easy for even novice operators to quickly master the process. The smooth, easy-to-clean interior eliminates complex routine maintenance procedures, simplifying equipment management.

Whether you're a food processor focused on efficiency or a chemical company focused on precision, a stainless steel mixing tank with agitator is a reliable partner on your production line. Choose a Weishu stainless steel mixing tank with agitator for more efficient, stable, and worry-free production. Contact us today to customize your customized mixing solution!