UHT milk production line/UHT milk processing plant

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.UHT sterilization: Milk is heated to 140 ℃ for 4-5 seconds in a very short period of time to kill all bacteria and maintain the flavor of the milk, while extending its shelf life. Finally, quickly exchange heat and cool down to below room temperature, and proceed with filling directly. 

6.Filling and packaging: Sterilized milk is filled and sealed in an aseptic packaging machine. The filling chamber is sterilized with high-temperature steam and hydrogen peroxide, preventing secondary contamination. This ensures the milk remains aseptic, has an extended shelf life, and can be stored at room temperature without refrigeration.

7.Storage and transportation: After the packaged UHT milk passes the quality inspection, it is directly transported to the finished product warehouse and then to various sales points.