The fully automatic pasteurized milk production line uses fresh milk as raw material and processes it using pasteurization method. Its characteristic is the use of low-temperature sterilization at around 72-85 ℃, which not only kills harmful bacteria in the milk but also preserves the nutrients and pure taste. After centrifugal purification, standardization, homogenization, sterilization, and cooling, the commodity milk is poured in liquid form and directly supplied to consumers for drinking. The raw materials can be milk, goat milk, yak milk, camel milk, etc. After pasteurization and homogenization, it is directly filled without adding any additives. Due to low-temperature sterilization, the extremely precious and rare beneficial bioactive substances in milk can be retained to the greatest extent possible, which is the biggest difference from high-temperature sterilized milk
Manufacturer of fully automatic pasteurized milk production line
The complete set of equipment provided for production and processing
- After the raw milk is accepted as qualified, pre-treatment processes including milk purification, cooling, and storage should be carried out. After filtration and centrifugal separation, the purified milk should be quickly cooled to 2-3 ℃ and stored for later use.
- The purpose of standardization is to ensure that the quality of products meets standard requirements and does not fluctuate with different sources of raw materials.
- The homogenization of pasteurized milk utilizes the powerful mechanical operation of a homogenizer to break down the fat globules in the milk into small particles, preventing fat aggregation and floating. The product has a uniform, delicate, and white sensory quality, while further improving the digestion and absorption of milk.
- The purpose of pasteurization is to kill pathogenic bacteria, especially Mycobacterium tuberculosis, while minimizing the number of spoilage bacteria.
A、 Low temperature Long term Sterilization Milk (LTLT): 62-65 ℃, 30min
B、 High temperature short-term sterilization milk (HTST): 80~85 ℃, 10~15s
C、 Super Bar Antibacterial Milk: 125~138 ℃, 2~4s
Production process of pasteurized fresh milk
This system consists of five processing sections:
(1) Water treatment section
Explosion pool → quartz sand filtration → activated carbon filtration → precision filtration → primary reverse osmosis → ultraviolet sterilization → storage
(2) Raw material processing section
Milk → Preheating → Milk Purification
(3) Standard chemical section for blending
Mixing (mixing tank) → Ultra high temperature instantaneous sterilization → Vacuum degassing → Homogenization → Storage
(4) Filling, sterilization and packaging section
Filling → secondary sterilization
(5) CIP cleaning section
The CIP cleaning system is used to clean the tanks and pipelines of the entire pasteurized milk production line, keeping the production line in a smooth state
In the production process of pasteurized milk, cooling, centrifugation, and pasteurization are necessary stages. The purpose of pasteurization is first and foremost to kill all microorganisms that cause human diseases, and products that have undergone pasteurization must be completely free of pathogenic microorganisms. From the perspective of killing microorganisms, the stronger the heat treatment intensity of milk, the better. However, intense heat treatment can have adverse effects on the appearance, taste, and nutritional value of milk. Proteins in cow’s milk will denature at high temperatures; Intense heating changes the taste of milk, first with a “steaming flavor” and then a burnt flavor. Therefore, the selection of time and temperature combinations must take into account both microbial and product quality aspects to achieve optimal results.
Pasteurized milk is a type of “low-temperature sterilized milk”. Harmful microorganisms in the raw milk are usually killed, but other microorganisms are still retained. Therefore, this type of milk requires refrigeration at around 4 ℃ from leaving the production line to transportation, sales, storage, and other stages to prevent the microorganisms inside from becoming “active”. Therefore, pasteurized milk is also called “refrigerated milk”.
- Choose packaging forms according to customer requirements, such as plastic bottles, plastic bags, roof bags, etc
- Hourly output according to customer requirements; 2000-10000 bottles/hour
- Process requirements and automation level customized according to customer requirements
Description Of Pasteurized Milk Processing Line
Milk is a liquid squeezed from the udder of a cow. It contains calcium, phosphorus, sodium, magnesium, vitamins, carbohydrates and other substances needed by humans. Milk is hailed as “the most perfect food given to mankind by God”.
The raw milk is pasteurized. After pasteurization, the protein and most of the vitamins in the raw milk are basically intact, but it does not kill all microorganisms 100%. Pasteurized milk has strict requirements on the storage environment and needs to be stored in low temperature (3-5℃)storage. The shelf life is 2-7 days.
The pasteurized milk uses fresh cow or goat milk as raw material, then centrifuge purified, standardized, homogenized, pasteurized, cooled and at last filled into bottles, plastic pouches or gable top cartons. It is directly supplied to consumers as commercial milk for drinking.
Through heat treatment, the harm of pathogenic microorganisms in the pasteurized milk is minimized as much as possible, and the chemical, physical and sensory changes in the product are minimized.
The pasteurized milk heat treatment is at 85-95℃ for a few seconds, which can ensure that the nutrient loss and flavor of milk are preserved to the maximum under the premise of killing all pathogenic bacteria in the milk.
Whole pasteurized milk, reduced-fat milk, low-fat pasteurized milk and skimmed pasteurized milk can be produced according to clients’ different requirements.
The production conditions of pasteurized milk are very harsh. Not only high-quality and safe milk sources, mechanized enclosed milking, but also low-temperature refrigeration throughout the process, all make the price of pasteurized milk relatively high. In the past, only the royal family could afford it. Fortunately, modern technology is developed. The price of fresh milk has gradually become civilianized, and the general public can also enjoy the freshness of pasteurized milk.
The whole pasteurized milk processing line is equipped with CIP cleaning system, and all the milk contact parts are SUS304 or SUS316L, which can guarantee the hygiene requirements.
The pasteurized milk production process typically involves several stages, including raw milk reception, standardization, clarification, pasteurization at 72-75°C for 15 seconds, cooling, filling, and packaging.
The capacity for the whole pasteurized milk processing line is from 500LPH to 50000LPH available to choose from.
End Product&Package Of Pasteurized Milk Processing Line
Whole Pasteurized Milk: packed in 100g-1000g small pouches, 200ml-3000ml bottles or 100ml-1000ml small gable top cartons transported and stored in 2-6℃with a shelf life of 5-7 days.
Skimmed Pasteurized Milk: Filled in 100g-1000g small pouches, 200ml-3000ml bottles or 100ml-1000ml small gable top cartons transported and stored in 2-6℃with a shelf life of 5-7 days.
Type Of Pasteurized Milk
Pasteurized milk: It uses raw milk as raw material and requires high milk sources and is processed by pasteurization. The purpose is to kill all pathogenic microorganisms in the milk, the production process is to heat at 75-85 ℃ holding for 10-15 seconds, then cold filling into containers. The shelf life is generally not more than 7 days keep refrigerated at 2-6 degrees. Because it is low-temperature sterilization, on the basis of killing microorganisms, it can retain the natural and original nutrients of milk to the greatest extent.
ESL milk: The full name is extended shelf life pasteurized milk, which is also called ultra-pasteurized milk. It is produced on the basis of improving the sterilization process and improving the sanitation level of the filling equipment. It mainly adopts the ultra-pasteurization method, 125-130℃holding for 2.5-4 seconds, then use ultra-clean filling technology to fill milk into bottles or carton box. The shelf life is 10 -30 days keep refrigerated at 2-6 degrees. In the process of producing ESL milk, we should try our best to avoid re-contamination of the product during processing, packaging and distribution, which requires high sanitary conditions and an excellent cold chain distribution system. Generally, the lower the cold chain temperature, the longer the product shelf life. It is between ordinary pasteurized milk and UHT milk, and it is still pasteurized milk in essence.