Pasteurized milk production line

Standard production process flow

1.Raw milk collection: The raw milk transported to the factory is measured using electronic scales or flow meters to accurately calculate its quantity and cost.

2.Raw milk storage: The measured raw milk is filtered through a pipeline filter to remove impurities (e.g., dirt, animal hair), then pumped into a refrigerated tank with a cooling compressor for storage at 2-4°C, ensuring freshness and extending shelf life.

3.Standardization: Adjusting the fat content in milk ensures the final product meets specific nutritional standards or consumer preferences. This is typically achieved by separating fat from milk and then proportionally adding it back to skim milk.

4.Homogenization: Milk undergoes high-pressure homogenization to break large fat particles into smaller ones, preventing fat from floating or layering. This process makes the milk more stable, uniform, and enhances its taste.

5.Pasteurization: Heat the milk to 65°C for 30 minutes or to 72°C-85°C using HTST for 15-30 seconds to kill harmful bacterium while preserving nutrients. Then, cool it to 4°C to inhibit residual microbial activity and extend shelf life.

6.Filling and packaging: After pasteurization and cooling, the milk is pumped directly from the storage tank to the filling machine for packaging. It can be seamlessly connected to various types of packaging machines.

7.Storage and transportation: The packaged pasteurized milk, after passing quality inspection, is transported to cold storage for low-temperature preservation or delivered via cold chain to various distribution points.