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| Categories | Milk Processing Machine | 
|---|---|
| Brand Name: | XUANHUA | 
| Model Number: | NX | 
| Certification: | CE | 
| Place of Origin: | CHINA | 
| MOQ: | 1 set | 
| Payment Terms: | L/C, T/T, Western Union | 
| Supply Ability: | 2 sets/month | 
| Delivery Time: | 10-35 working days after received payment | 
| Packaging Details: | Wooden or Iron frame packaging | 
| Price: | Negotiable | 
| Name: | Pasteurized milk filling machine | 
| Material: | 304 Stainless Steel | 
| Single processing time: | 3 h | 
| Product raw materials: | Milk or goat's milk | 
| Low temperature sterilization: | 62℃~65℃ | 
| Capacity: | Customized | 
Pasteurized Uht Milk Filling Machine Liquid Aseptic Yogurt Milk Filling Machine
Introduction to the pasteurized milk production line
The pasteurized milk production line is a liquid milk that is
directly used by consumers for purification, standardization,
homogenization, pasteurization and cooling, using fresh milk or
goat milk as raw materials.
Process characteristics of the pasteurized milk production line:
The whole set of equipment production and processing process meets
the requirements of food hygiene. The parts in contact with the
materials are made of stainless steel 304 or 316L materials, which
can be used for home installation and technical training, and
turnkey projects.
1. After the raw milk is accepted, the pretreatment including the
steps of net milk, cooling and storage should be carried out. The
purified milk after filtration and centrifugation should be rapidly
cooled to 2-3 ° C for storage.
2. The purpose of standardization is to make the quality of the
product meet the standard requirements, and the product will not
fluctuate depending on the source of the raw material.
3. The purpose of pasteurized milk homogenization is to use the
powerful mechanical action of the homogenizer to break the fat
globules in the milk into fine particles, prevent fat agglomeration
and floating, ensure the uniform and delicate white sensory
quality, and further improve Digestive absorption of milk.
4. The purpose of pasteurization is to kill pathogenic bacteria,
especially tubercle bacilli, while minimizing the number of
spoilage bacteria.
Low temperature long-term sterilization: 62 ° C ~ 65 ° C, 30 min
High temperature short time sterilized milk: 80 ° C ~ 85 ° C, 10-15
s
Super pasteurized milk: 135 ° C ~ 140 ° C, 3 ~ 5s
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