Fully automatic cheese production line: In terms of technology, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk and a fermented dairy product. Its properties are similar to those of common yogurt, both of which are made through a fermentation process and contain beneficial lactic acid bacteria. However, cheese has a higher concentration than yogurt and is similar to a solid food, making it more nutritious. Each kilogram of cheese products is concentrated from 10 kilograms of milk and contains rich nutrients such as protein, calcium, fat, phosphorus, and vitamins. It is a pure natural food

Processing technology of fully automatic cheese production line

Hard and semi hard cheese are processed with milk, pre fermented with a specific bacterial strain, and then rennet is added. The enzymatic action of rennet causes milk to solidify into a solid gel, which is called a clot. The clot is cut into small clots of the required size using special cutting tools – this is the first step that facilitates whey precipitation. During the process of clot processing, bacteria grow and produce lactic acid. The clot particles are mechanically processed under a stirring device, and the clot is heated according to a predetermined program. The mixed effect of these three processes is bacterial growth; Mechanical processing; Heat treatment – causes the clot to shrink, causing whey to precipitate from the clot, and ultimately the clot is loaded into a metal wooden or plastic mold, which determines the shape of the final product cheese. Cheese is pressed by its own weight or by applying pressure to a mold. In the process of clumping, the treatment and final pressing of the clumps determine the characteristics of the cheese. Finally, the cheese is soaked, wrapped, and packaged.

Terminal products

• Cheddar cheese
• Emmenthal cheese
• Gouda cheese
• Tilsiter cheese
• Mozzarella cheese
• Blue veined cheese
• Camembert cheese
• Cottage cheese
• Quarg
• Processed cheese

Condensed Milk Processing Line

Condensed Milk Processing Line Description
Condensed milk is a milk product that is concentrated and sterilized and is characterized by storing for a long time. It can be divided into unsweet condensed milk(concentrated milk), sweet condensed milk, and prepared condensed milk.
Condensed milk processing uses fresh milk or milk powder as raw materials, after the milk products are standardization, heat treatment, evaporation, crystallization(for sweet condensed milk), canning, and sterilization(for evaporated milk) process, resulting in the final milk products.
Condensed milk processing machines include fresh milk receiving system, milk standardization system, milk pasteurizer, milk powder dissolving system, sugar dissolving system, milk evaporation system, milk crystallization system(for sweet condensed milk), condensed milk canning system, metal can retort sterilizing system(for evaporated condensed milk), metal cans packing system, RO water treatment system, hot water generating system and CIP system.
The capacity of condensed milk processing is from 2 tons/day to 100 tons/day, and the condensed milk products are typically filled into metal cans, aseptic cartons, tubes or bottles. The end product’s shelf life can reach 18-24 months under the ambient temperature.
The whole condensed milk processing plant is fully customized and flexible to meet different client requirements, one processing line can use both fresh milk or milk powder as raw materials to make both sweet condensed milk and light condensed milk products.
The condensed milk processing machines are made of SUS304 material, which can ensure the end products meet food-grade requirements.

Condensed Milk Processing Type and End Package

Sweet condensed milk: It is basically concentrated milk to which sugar has been added. The product is yellowish in color and looks like mayonnaise. The high sugar concentration in sweetened condensed milk increases the osmotic pressure to such a level that most of the microorganisms are destroyed. The sugar concentration in the water phase must not be less than 62.5% or more than 64.5%. The sweet condensed milk can be filled into 300kg bulk drums, 500g-3000g metal cans or aseptic cartons.

Light condensed milk: It is also called double concentrated milk, it is typically made by evaporating about 60% of the water from fresh milk, it is a sterilized product, light in color and with the appearance of cream. The product is made from whole fresh milk, skim milk or recombined milk with skim milk powder, anhydrous milk fat (AMF) and water as typical ingredients. The concentrated milk can be filled into metal cans, bottles, or carton containers.

Prepared condensed milk: It is to add different ingredients or food additives (food additives, nutritional fortifiers) to the condensed milk to adapt to different uses and taste needs.

Condensed Milk Production Process

Cocentrated milk production process: The fresh milk or milk powder is recombined, standardized and pasteurized, then pumped into the evaporator for concentration. After that, the concentrated milk will be homogenized and filled into metal cans. The concentrated milk in cans will be fed into a retort sterilizer for the second container sterilizing to obtain a stable shelf life, at last, the end products will be cooled to room temperature and stored cool and dry warehouse.

Sweet condensed milk production process: The fresh milk or recombined milk powder after heat treatment will be pumped into evaporator, during the concentration process, the syrup will be dosed into concentration milk to obtain the desired dry matter, the cooled the sweet condensed milk to let the lactose crystallizes in saturated solution, after crystallization, the sweet condensed milk will be filled into metal cans, bottles or tubes.