Fully automatic UHT milk processing line， UHT milk, also known as normal temperature milk, high temperature milk, ultra-high temperature instant disinfection milk and ultra-high temperature heat treatment milk, its production process is heating at 137-145 ℃ for 4-15 seconds. Due to high temperature treatment, some heat-resistant nutrients such as vitamins in milk will be destroyed, and lactose will also be coked. There will be Maillard reaction between protein and lactose, which will cause milk browning and destroy the original flavor of milk.

Characteristics of UHT milk production line equipment

1. 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.
2. 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.

3 The main purpose of UHT milk homogenization is to use the powerful mechanical operation of the homogenizer to break the fat balls in the milk into small particles, prevent fat aggregation and floating, ensure the sensory quality of the product is uniform, delicate and white, and further improve the digestion and absorption of milk.

4. The purpose of ultra-high temperature sterilization is to kill all microorganisms (including reproductive organisms, pathogens, non pathogens, spores). The general sterilization time is 4-10 seconds, and the sterilization temperature is 135-140 ℃.
5. UHT heating is carried out in two stages, with each stage preheating the milk to 80-85 ℃, which helps to improve the thermal stability of whey protein. Stimulate the spore producing bacteria to be in a revived state, enhance the UHT sterilization effect, and then enter the next stage. Heat the milk above boiling point to 135-150 ℃ to completely kill all microorganisms.

Performance characteristics of UHT sterile high-temperature sterilized milk production line

A complete milk production line is a production line that uses fresh milk and powdered milk as the main raw materials and processes them into various foods. Raw milk undergoes processes such as filtration, cream separation, pasteurization, degassing, storage, blending, homogenization, flash degassing, UHT sterilization, aseptic filling, etc., and is stored for sale.

Ultra high temperature (UHT milk, room temperature milk) is achieved by instantly (usually 3-4 seconds) raising the sterilization temperature (138-140 ℃) to achieve the desired sterilization effect. This sterilization method can kill the vast majority of bacteria in milk while avoiding damage to the nutritional content of milk. Ultra high temperature instant sterilization (UHT) technology is used to sterilize milk for several seconds at ultra-high temperatures, destroying the microorganisms and spores that can grow inside. This technology solves the problem of difficult transportation, storage, and preservation of liquid milk. Currently, developed countries have widely adopted this technology for fresh milk processing: heating milk to over 135 degrees Celsius? C， After only a few seconds, it quickly drops to room temperature, and then under sealed sterile conditions, it is filled and sealed with six layers of aluminum-plastic composite sterile material. All bacteria in milk are killed in an instant of high temperature, while most beneficial substances are lost very little in a brief period of high temperature. It maximizes the nutritional value of milk, kills bacteria, and solves the problem of difficult preservation, allowing people to conveniently and confidently enjoy nutritious and delicious milk. More and more favored by consumers.

Classification Of UHT Milk Processing Line
According to the sterilization method
Secondary sterilization milk: the milk is pasteurized in advance, then filled into the container, and then sterilized by pressure in a retort sterilizer at 110-120°C for 10-20 minutes. This kind of sterilized milk is generally filled into plastic bottles or glass bottles. The product shelf life generally reaches 6 months.

Ultra-high temperature sterilized milk (UHT milk): raw cow (goat) milk is used as raw material, with or without reconstituted milk. In the state of continuous flow, it is generally sterilized at 120-150℃ holding for 0.5-4S. Through rising sterilizing temperature and shorten holding time can also achieve the same sterilization effect. This sterilization method is called ultra-high temperature sterilization. The UHT milk usually filled into aseptic cartons and pouches.

According to protein content:
UHT Sterilized pure milk (P≥2.9%): raw cow and goat milk or reconstituted milk as raw materials, skimmed or non-skimmed, ultra-high temperature instantaneous sterilization, and aseptic filled into cartons or pouches.

UHT Sterilized flavored milk: (P≥2.3%): The protein content needs to be greater than or equal to 2.3%, and ingredients like fruit juice can be added to such dairy products.

According to fat content:
Whole UHT Milk: It means full-fat UHT milk, the fresh milk fat will not be separated by the disc separator and after receiving, the milk will be UHT sterilized and filled into containers.

Skimmed UHT Milk: The fresh milk will go through disk separator to separate the fat in the milk. it can be divided into low-fat milk or fat-free skimmed milk products.