Automatic Milk Yoghurt Dairy Production Line High Productivity
Milk processing production line is the core part of the dairy processing industry, which integrates modern technology and strict hygiene standards to ensure the purity, safety and nutrition of milk.
Milk processing production line
Milk processing production line is the core part of the dairy processing industry, which integrates modern technology and strict hygiene standards to ensure the purity, safety and nutrition of milk.
Technical feature
◆ Highly automated: the whole production line adopts highly integrated automation equipment to reduce human contact, improve production efficiency and ensure food safety.
◆ Strict quality control: from raw material acceptance, pretreatment to finished product storage, every link of strict quality control, to ensure the purity and safety of products.
◆ Retain natural nutrition: adopt advanced sterilization and homogenization technology to retain the natural nutrition and flavor of milk to the maximum extent, to meet consumers' pursuit of healthy dairy products.
Process flow
The process of milk processing production line mainly includes raw material acceptance, pretreatment, standardization, sterilization, homogenization, cooling, packaging and storage of finished products.
Raw material acceptance: conduct strict quality inspection of the purchased fresh milk to ensure that it meets the production requirements. The main examination indicators include milk fat rate, milk protein rate, the total number of bacteria, etc.
Pretreatment: the qualified raw milk should be filtered and removed to remove impurities and bad ingredients.
Standardization: According to the product requirements, standardize the pretreated milk to adjust its milk fat rate and milk protein rate to the specified range.
Sterilization: using pasteurization or ultra-high temperature instantaneous sterilization method to sterilize milk, kill the harmful bacteria in milk, to ensure the health and safety of products.
Homogenization: The sterilized milk is treated by a homogenizer to improve the taste and stability of the product.
Cooling: the homogeneous milk is quickly cooled to the appropriate temperature to inhibit bacterial reproduction and extend the shelf life of the product.
Packaging: Aseptic packaging technology is used to fill and seal the cooled milk to ensure the health and safety of the products during transportation and storage. Packaging materials are diverse, can choose environmentally friendly and can .
Production line composition
Milk processing production line is mainly composed of a series of key equipment, including refrigeration tank, pasteurization tank, pre-cooling tank, double filter, homogenizer, etc. These devices play a crucial role in the processing of the milk.
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The yogurt production line
Yogurt processing production line is a crucial link in the dairy processing industry. It combines modern technology with strict quality control standards to ensure the purity, safety and nutrition of yogurt products.
Technical characteristics and advantages
Production flow
The production process of yogurt processing production line mainly includes raw material acceptance, pretreatment, sterilization, cooling, inoculation of lactic acid bacteria, fermentation, filling, cooling and storage, packaging and transportation. These links connect with each other, and together constitute a complete yogurt production process.
Production line composition
The yogurt processing production line is mainly composed of raw material processing system, fermentation system, filling system, cooling and storage system, and packaging and delivery system.
Filtration and purification: raw milk through filtration and purification equipment, to remove the dust, impurities and microorganisms, improve the purity of yogurt and extend the shelf life of yogurt.
Standardization: by adjusting the composition of the milk, such as adding milk fat or milk protein concentrate, to meet the uniform standard required for production. Homogenization: use a high-pressure homogenizer to break and evenly disperse the fat balls in the milk to improve the taste and stability of yogurt.
Sterilization: using high temperature short time sterilization method to kill the bacteria in milk, while keeping the nutrients of milk is not destroyed.
Fermentation control: through the precise temperature and humidity control, make the lactic acid bacteria fermentation in the appropriate environment, the glucose in the milk into lactic acid, forming the unique flavor and texture of yogurt.
Real-time monitoring: the filling equipment monitors the filling amount in real time to ensure that the amount of yogurt in each container meets the standard.
Storage management: Store the cooled yogurt at the appropriate temperature to maintain its quality and taste.
Packaging and Delivery System
Final Product
Production Line
Processing Equipment