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.

cheese stretching machine #weishumachinery#cheesemachine #cheesestrechin...

Uncover the secret of a silky smooth texture with a cheese stretching machine

When pizza cheese is stretched into fine strands, when a mozzarella stick is bitten, delicate fibers emerge—these addictive textures are all thanks to the "magic" of a cheese stretching machine. It's not only a key piece of equipment in dairy production, but also the driving force behind the transformation of cheese from an ordinary ingredient into a centerpiece of deliciousness.

Core Principle:

The secret of a cheese stretching machine lies in the dual effects of "thermoforming" and mechanical stretching. First, the fermented cheese dough is heated to 55-60°C to rearrange the casein molecules. Then, through continuous stretching and kneading by propellers or stirring arms, the proteins form a dense network structure. Just as kneading dough strengthens gluten, this process imparts cheese with its unique elasticity, ductility, and smooth texture—the essence of fibrous cheeses like mozzarella and mozzarella.

Diverse Applications: Covering needs from workshops to factories

Mass Production of Specialty Cheeses: Whether it's mozzarella for pizza or high-melting-point cheese for cheese balls or sticks, the temperature and tensile strength can be adjusted to precisely match the taste requirements of different products.

Small-Scale Customization: For artisan cheese brands, a low-speed tensile mode can be set to preserve some of the natural texture and create a differentiated flavor. Large dairies can switch to high-speed continuous production to meet batch supply needs.

🔔 About this machine:

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https://www.wfoodmachinery.com/

Industrial Fruit and Vegetable Pulping Machine

With the rapid development of the fruit and vegetable processing industry, various pulped fruit and vegetable products, from jams and purees to fruit and vegetable beverages, have captured a significant share of the consumer market thanks to their rich nutrition and convenient consumption. As core equipment for the production of these products, fruit and vegetable pulpers are empowering companies with their powerful performance, becoming a key factor in improving production efficiency and product quality.

Versatile Applications: Covering the Full Range of Fruit and Vegetable Processing Scenarios

Industrial fruit and vegetable pulpers are incredibly versatile, meeting the pulping needs of nearly all common fruits and vegetables. For pome fruits like apples, pears, and peaches, they quickly remove the core and peel, producing a fine, uniform pulp ideal for jams and fruit cakes. For berries like strawberries, blueberries, and raspberries, their gentle pulping maximizes the freshness and nutrients of the flesh, providing a high-quality base for high-end purees and smoothies. It also excels in vegetable processing: carrots and pumpkins become densely pulped after pulping, and tomatoes can be directly used as the starting material for ketchup and tomato sauce, eliminating multiple tedious steps. Even leafy greens like celery and spinach can be pureed into a fine pulp, making it easy to incorporate into functional beverages or health foods.

Whether it's a large cannery, beverage manufacturer, or processor specializing in health foods, this equipment precisely matches production needs, efficiently converting raw materials into finished pulp.

Core Advantages: Reducing Costs and Increasing Efficiency in Industrial Production

The industrial fruit and vegetable pulper has become a "production tool" for companies due to its irreplaceable core advantages.

First, its high-volume production capacity. Featuring a continuous feeding and pulping design, the equipment can process several tons of fruit and vegetable raw materials per hour, far exceeding the efficiency of traditional manual or small-scale equipment. It is perfectly suited to large-scale production needs and helps companies quickly respond to market orders.

Second, it offers exceptional pulp quality. Through a multi-stage grinding and screening system, the pulper not only thoroughly pulverizes fruit and vegetable fibers but also precisely separates impurities such as coarse fiber, cores, and peels. The resulting pulp is micron-fine, brightly colored, and has a pure flavor, allowing it to be used directly in subsequent processing without the need for secondary processing.

Furthermore, it maximizes raw material utilization. Compared to traditional processing methods that result in raw material loss due to filtering and pressing, this equipment fully converts the edible portion of fruits and vegetables into pulp, increasing raw material utilization by over 20% and significantly reducing raw material costs for businesses.

Furthermore, the equipment is easy to operate and maintain. The intelligent control system precisely adjusts the pulping speed and fineness to suit the characteristics of different fruits and vegetables. The food-grade stainless steel material not only meets hygiene standards but also withstands long-term, intensive use, reducing maintenance costs.

Adaptable to Industrial Scenarios: Controlling Product Competitiveness from the Source

Industrial fruit and vegetable pulpers play a crucial role in the modern food industry chain. For juice beverage companies, it can securely lock in the flavor and nutrients of raw fruit and vegetable purees, laying a solid foundation for product taste. On jam production lines, its stable pulping performance ensures uniform product texture and avoids quality fluctuations caused by manual operation.

Choosing a high-quality fruit and vegetable pulper is more than just adding a piece of production equipment; it builds an efficient, stable, and high-quality processing system. It can help companies shorten production cycles, reduce raw material loss, and improve product consistency, giving them an edge in the fiercely competitive market.

If your company is looking to improve the production efficiency of fruit and vegetable pulp products, you might want to learn more about the powerful capabilities of a fruit and vegetable pulper. Its superior performance will revitalize your production line and help your products gain market traction. Feel free to contact us for customized solutions and detailed quotes!

Cheese Block Cutting Machine

Cheese Block Cutting Machine，Two-Stage Wire Type Cheese Block Cutting Machine

In this video, we introduce cheese block cutting machine, which cuts large cheese blocks into smaller blocks, cheese sticks, or cheese dice.Whether you need to cut, dice, or stick cheese, this machine ensures high productivity and consistency.

Robust construction and flexible configurations ensure precise dicing and years of trouble-free operation. This stainless steel cutter lets you cut your cheese block just the way you want it. Ensures a cleaner, crisper cut.

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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!

Professional butterfly separator unlocks a new peak of milk value!

When fresh milk arrives at the processing line from the pasture, how to efficiently and purely separate the precious cream (cream) and skim milk in the milk? How to ensure that every drop of separated ingredients meets the ideal standard, laying an impeccable foundation for the subsequent production of high-quality butter, cheese, cream or standardized dairy products?

The answer lies in this high-speed rotation precision art! Butterfly milk cream separator is the core engine for you to enhance the value of dairy products and optimize your product line!

Core function: centrifugal force, creating a pure separation miracle

Using the powerful centrifugal force field generated by high-speed rotation, the fat globules (cream) and skim milk in milk are accurately separated, and the separation accuracy far exceeds the traditional static method. Continuous separation design, continuous feeding of milk, synchronous and continuous output of cream and skim milk, greatly improves processing efficiency and meets the needs of large-scale production. The precision disc group design creates countless separation channels, efficiently removes tiny impurity particles, somatic cells and some bacteria in milk, and significantly improves product purity and safety.

Why choose our butterfly separator from Weishu? Let every drop of milk release the maximum value!

1. High separation accuracy and excellent quality:

Precise and controllable fat content: The degree of separation can be flexibly adjusted to accurately control the fat content of cream (such as 35%-40% standard), or obtain skim milk with extremely low fat content (<0.1%), meeting the stringent raw material requirements of different products (butter, cheese, modulated milk, skim milk powder, etc.).

Ultra-high yield, reduced waste: Advanced disc flow channel design and high-quality material surface minimize fat residue and significantly increase cream yield, which means more profit!

Improve product stability: Effectively remove impurities and somatic cells, reduce the risk of precipitation, odor or shortened shelf life of subsequent products (such as UHT milk, yogurt).

2. Efficient and stable, worry-free production capacity:

Surging power, continuous output: Equipped with high-performance motors and precision transmission systems, it runs smoothly, provides strong and stable centrifugal force, and ensures continuous, efficient and large flow processing capabilities.

Industrial-grade durable design: The core drum and disc are made of high-strength, corrosion-resistant stainless steel (such as 304/316L), which is durable and adaptable to high-intensity production environments.

Easy maintenance and reliable operation: Modular design, key components are easy to disassemble, clean and maintain; equipped with safety interlocks and overload protection to ensure long-term stable and reliable operation.

3. Intelligent control, worry-free and labor-saving:

Human-machine interaction interface: Intuitive PLC touch screen control panel, real-time display of key parameters such as speed, flow, temperature (such as optional heat separation), operating status, etc., easy to operate.

Automation integration: Easy to access the production line automation control system, realize remote monitoring and management such as start and stop, parameter setting, fault alarm, etc., and improve the level of intelligence.

CIP/SIP friendly design: The structural design fully considers the needs of online cleaning (CIP) and online sterilization (SIP) to ensure that the equipment is hygienic without dead ends.

4. Wide application, value doubled:

Dairy core: It is the basic and key equipment for the production of cream, butter, cheese, buttermilk, standardized milk, skim milk powder, etc.

Purification tool: can be used for fine separation processes such as whey degreasing, buttermilk clarification, and milk protein concentrate degreasing.

Quality assurance: effectively improve the purity of raw milk and intermediate products, and escort the high quality of the final product.

Investing in butterfly separation is investing in the future of dairy products.

A high-performance butterfly milk cream separator is not just a piece of equipment, it is a strategic weapon for you to increase product added value, optimize production costs, ensure food safety, and win market competition:

Don't let the potential value of milk go to waste! Let professional butterfly separation technology open the door to deep processing of dairy products for you and squeeze the golden benefits of every drop of milk!

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.

🍊 From Fruit to Bottle: See How Your Juice is Made!

Ever wonder how fresh oranges become your morning OJ? 

🧐 Our juice lines turn whole fruits into shelf-ready drinks in 4 steps:
1️⃣ Fruit Spa Day → Multi-stage wash + optical sorting (Bye, bad apples! 👋)
2️⃣ Crush & Extract → Gentle crushing + cut-half juicers (No bitterness! ✨)
3️⃣ Magic Clarification → Centrifuges + ultrafiltration = crystal-clear liquid 💧
4️⃣ Flash Sterilization → UHT (150°C/3s!) + Aseptic Filling→ ZERO preservatives!
✅ Why chefs love our tech:
🔥 Preserves 95% vitamin C vs traditional methods
🌱 Processes 1-20 TONS fruit/hour (Hello, efficiency!)
🤖 Fully automated - from peel to seal
👉 SWIPE LEFT for factory tour GIFs!
👉 TAG your juice-loving friend!
Ready to upgrade your plant?
→ Comment “JUICE” for a free line design consultation!
→ DM us for case studies (NFC orange/mango/berry lines)
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How does the factory process from fresh milk to yogurt?

     When the first rays of sunshine in the morning shine on the pasture, fresh milk is sent to the processing plant, and a transformation of "freshness" begins - this is the daily routine of the yogurt production line. Today, when healthy eating has become the mainstream, yogurt has become a regular on the tables of tens of millions of families with its rich nutrition and refreshing taste. And an efficient and high-quality yogurt production line is the core engine that transforms fresh milk into a best-selling product. 

Standardized process, build a solid foundation for quality​

      Every step of the yogurt production line hides the ultimate pursuit of "freshness" and "safety". The raw material acceptance link is like the first checkpoint. Fresh milk must undergo strict ingredient testing and microbial screening to ensure that it meets production standards from the source. Qualified milk enters the pretreatment system and is sterilized at a specific temperature through the pasteurization process, which not only retains nutrients but also blocks the growth of harmful bacteria.  ​

      The sterilized milk will be accurately mixed with probiotic strains, white sugar and other auxiliary materials, and a delicate and stable emulsion will be formed under the action of the homogenizer - this step directly determines the smooth taste of yogurt when it enters the mouth. Afterwards, the mixture is sent to the fermentation tank and fermented for 4-6 hours in a constant temperature environment. During the fermentation process, probiotics continue to proliferate, converting lactose into lactic acid, and gradually giving the milk a sweet and sour flavor. ​

       The fermented yogurt enters the low-temperature aging warehouse to stand, and the flavor and texture are further stabilized. Finally, the filling equipment completes the packaging, whether it is cup, bottle or barrel, it can achieve accurate measurement and sealing. From raw materials to finished products, the whole process of closed production with real-time temperature monitoring makes every mouthful of yogurt carry the freshness of the ranch and the peace of mind of the factory.

Core advantages, activate production efficiency 

      The competitiveness of the yogurt production line comes from the dual control of efficiency and quality. Its fully automated control system can realize unmanned operation from ingredients to filling, which not only reduces manual errors, but also increases the daily production capacity to 5-10 times that of traditional manual production. For chain brands or large distributors, this large-scale production capacity can easily cope with the peak of orders during the peak season.

    Energy-saving design is another highlight. The production line uses waste heat recovery technology to reuse the heat energy generated in the sterilization process for material preheating, reducing energy consumption by 30% compared with traditional equipment. At the same time, the constant temperature control system of the fermentation tank reduces energy waste through precise temperature control, which can significantly reduce production costs in long-term operation. 

     More importantly, its flexible product adaptability. By adjusting the strain ratio and the addition of auxiliary materials, it can produce classic plain yogurt, develop fruit yogurts such as strawberry and mango, and even extend to special categories such as old yogurt and Greek yogurt. After replacing the filling mold, it can also meet the needs of different specifications such as family packaging and portable packaging, so that the production line always keeps up with market trends.

Diverse applications, broadening business boundaries

     The value created by this production line has long surpassed a single yogurt product. In the catering channel, the basic yogurt it produces can be used as a dessert ingredient to make derivative products such as yogurt mousse and yogurt fruit salad; at the retail terminal, small-sized portable yogurt is suitable for instant consumption in convenience stores, and large barrel products have become the first choice for supermarket family purchases.​ 

      For dairy companies, it is the core of establishing a standardized supply chain; for entrepreneurial brands, it can achieve a smooth transition from small-batch trial production to large-scale mass production at a controllable cost. Even in the baking industry, yogurt processed by the production line can add a unique flavor to bread and cakes, becoming a secret weapon for differentiated competition. ​ 

       When consumers pick up a cup of yogurt with a delicate taste, they taste not only the fusion of milk and probiotics, but also the adherence of a production line to freshness and quality. Choosing the Weishu yogurt production line is not only a set of production equipment, but also the ability to convert freshness into business opportunities, which is the key to seizing the market.

Unlock a new realm of cheese making! This stretching machine makes delicious food more "silky"

In the world of food, cheese has captured the taste buds of countless people with its rich taste and rich flavor. From soft and delicate Brie cheese to springy mozzarella cheese, each cheese carries unique craftsmanship and ingenuity. In the key link of cheese making - stretching and shaping, the cheese stretching machine is reshaping the future of cheese production with revolutionary technology.

Precise operation, revealing the working principle of the cheese stretching machine

The working principle of the cheese stretching machine combines the exquisite wisdom of physical mechanics and food technology. When the cheese raw materials that have undergone preliminary fermentation and curdling enter the stretching machine, the equipment will heat the cheese to a suitable temperature through the heating system, generally controlled at 60-80℃. This temperature range allows the cheese to achieve the best plasticity. At the same time, the rotating stirring device inside the stretching machine starts to operate, and through stirring and stretching actions in different directions and at different speeds, it imitates the traditional manual stretching technique.

During the stretching process, the protein molecules in the cheese are gradually rearranged to form a unique filamentous structure. Take the production of mozzarella cheese as an example. After repeated stretching and kneading by the stretching machine, the cheese will produce an excellent drawing effect, which not only improves the taste, but also makes the cheese more ornamental when cooking. Some high-end cheese stretching machines are also equipped with precise temperature and time control systems to ensure that each batch of cheese can meet the uniform quality standards and avoid the quality instability caused by differences in human operation.

Product Appearance

Mixing method

Diverse applications, expanding new possibilities for cheese making

The cheese stretching machine is widely used, and both small handmade cheese workshops and large industrialized food production companies can benefit from it. In handmade cheese workshops, cheese stretching machines can help craftsmen improve production efficiency while retaining the delicate taste of handmade products. For large food companies, cheese stretching machines are key equipment for large-scale production. It can be seamlessly connected with other links of the production line, from raw material input to finished product output, forming a complete and efficient production process.

Quality upgrade, enjoy the benefits of cheese stretching machines

The benefits of using cheese stretching machines are obvious. Cheese stretching machines improve production efficiency and reduce production costs. Taking industrial production as an example, a high-performance cheese stretching machine can process hundreds of kilograms of cheese raw materials per hour, while the same workload, if done by traditional manual methods, may require dozens of workers to spend hours to complete. At the same time, the automated production process reduces manual operations, reduces labor costs and waste of raw materials caused by human errors, and saves a lot of operating funds for the company.

The Weishu cheese stretching machine can ensure food safety. The equipment is made of food-grade stainless steel and is easy to clean and maintain, which can effectively avoid bacterial growth and cross-contamination. The precise production process also reduces the food safety risks caused by unstable processes, allowing consumers to enjoy delicious cheese products with confidence.

x

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.

How to find a reliable food production equipment factory？

Full-process partner focusing on intelligent equipment for food and beverages

Weishu Machinery Technology (Shanghai) Co., Ltd. is a leading manufacturer of intelligent equipment for food and beverages in China. We are deeply involved in the production of liquid foods such as beverages, milk, dairy products, and jams, and provide global customers with full-cycle intelligent solutions from factory planning to production and operation.

Core Value: one-stop professional service

We are not only an equipment supplier, but also a full-process partner for your production line:

1. Accurate pre-sales consultation-customize the process plan according to product characteristics (such as juice pH value, milk viscosity) to avoid technical risks;

2. High compatibility design-modular equipment is suitable for all categories of packaging such as PET bottles, Tetra Pak, glass jars, etc.;

3. Turnkey project delivery-covering installation and commissioning, personnel training, and trial production to ensure rapid commissioning of the production line;

4. 24/7 intelligent operation and maintenance-the Internet of Things remote monitoring system realizes fault warning, and the after-sales response speed is leading in the industry.

Technology empowers intelligent production

Weishu equipment integrates cutting-edge technologies such as aseptic cold filling, UHT ultra-instantaneous sterilization, and automated mixing systems to help customers:

-Improve production capacity stability (equipment overall efficiency OEE ≥ 85%)

-Reduce unit energy consumption (intelligent energy management system saves 30%+ electricity)

-Comply with FDA/CE/HACCP international certification standards

Why choose Weishu?

· Serving 300+ well-known brands: including dairy companies, juice factories, jam manufacturers, etc.

·Shanghai base radiates the world: 20,000㎡ R&D and manufacturing center, with an annual production capacity of more than 50 complete lines

· Lifelong cost optimization: maintenance costs are reduced by 40% during the life cycle of equipment

"As long as you need it, we are there all the time"

Whether it is new plant planning, old line upgrades, or daily production support, the Weishu team is always ready to provide you with professional support.