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."

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

Cheese Draining Tables Upgrade Production Processes in Dairy Cheese Processing Plants

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

I. Unlocking a New Way to Efficient Draining

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

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

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

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

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

1. Flexible Mobility, Significant Labor Cost Savings

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

2. Efficient Draining, Improving Production Speed

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

3. Easy Cleaning, Reduced Hygiene Management Costs

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

4. Versatile Adaptability to Meet Diverse Product Production

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

5. Durability and long-term investment

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

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

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

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

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

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

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

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

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.

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.