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Pasteurized milk production line is a processing process used to process raw milk, which is heated to a sufficiently high temperature and maintained for a certain period of time to kill most harmful microorganisms while maintaining the original nutritional content and taste of the milk as much as possible. This treatment ensures the safety of milk and extends its shelf life.


A standard pasteurized milk production line typically includes the following key steps:


1. Reception and storage: Firstly, freshly collected milk will be transported to the processing plant and stored in refrigerated tanks to maintain a low temperature and prevent bacterial proliferation.
2. Pre processing: Milk needs to be filtered and cooled before formal processing to remove impurities (such as hair, soil, etc.) and adjusted to a suitable processing temperature.
3. Standardization (optional): This step adjusts the fat content in milk to ensure that the final product meets specific nutritional standards or consumer preferences. This is usually achieved by separating the fat from milk and then adding it back to skim milk in proportion.
4. Homogenization (optional): In order to prevent fat from floating and forming a milk reservoir, milk is subjected to high-pressure homogenization treatment, breaking large fat particles into small particles, making the milk more stable and uniform.
5. Pasteurization: This is the core link of the entire process. There are two common methods of pasteurization: the Low Temperature Long Term (LTLT) method, which typically heats milk to 63 ° C and maintains it for 30 minutes; Heat milk to 72 ° C-75 ° C and maintain for 15-20 seconds using the High Temperature Short Term (HTST) method. Modern production lines often use the HTST method because it can more effectively preserve the flavor and nutritional value of milk.
6. Cooling: After sterilization, the milk is quickly cooled to around 4 ° C to inhibit the activity of remaining microorganisms and extend its shelf life.
7. Filling and capping: Cooled milk is fed into a sterile filling machine, which automatically fills pre disinfected bottles, paper boxes, or plastic bags and immediately seals to ensure a sterile environment.
8. Packaging and date printing: The sealed milk will be labeled with information such as production date and shelf life.
9. Final inspection and delivery: The finished product will undergo quality inspection and confirm compliance with food safety standards before being ready for delivery to retailers or directly delivered to consumers.


The entire production line is usually equipped with advanced automation equipment and monitoring systems to ensure the efficiency, safety, and hygiene of the production process.


Pasteurized Milk Processing Line

Specifications

Raw material

Liquid cow milk, goat milk, camel milk, milk powder dissolving with water

Products

Pasteurized milk, UHT milk, yogurt, flavored milk, milk drink, sour milk, butter, cheese and so on.

Capacity

Daily production : 3000L/5000L/10000L/20,000L

Product package

Aseptic pouch, Aseptic paper box, Gable Top box, plastic bottle, plastic cup, glass bottle, plastic pouch, Bulk, according to customer’s requirement

Service Including

Turnkey project service: design, manufacture, installation, commissioning, training, after-sale service and so on.



Pasteurized milk uses fresh milk as raw material and pasteurized by pasteurization, that is, heating at 72-75 ° C for 10-15 seconds. Pasteurized milk can kill harmful bacteria in milk and preserve nutrients and pure taste. After centrifugation, standardization, homogenization, sterilization and cooling, it is poured into liquid state and directly supplied to consumers for drinking.



Three kinds of packaging of pasteurized milk:Roof bags, also known as fresh houses, pasteurized plastic bags and glass bottles.
Production range: 2td-500td


Pasteurized Milk Processing Line

Equipment list of pasteurized milk processing line
Name Size Main parameter
Milk reception and storage unit
Milk acceptor 300L SUS304 stainless steel, single layer, CIP spraying ball
Milk pump 3T/H SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
Single piping filter 3T/H SUS304, single pipe, stainless steal filter element of 100 mesh
Milk storage tank 1000L SUS304, heat insulated, dimple pad jacket, vertical agitator, CIP spraying ball, breather valve, digital show thermometer, sampling point
Milk pump 3T/H SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
Blending unit
Storage tank 500L SUS304, heat insulated, dimple pad jacket, vertical agitator, CIP spraying ball, breather valve, digital show thermometer, sampling point
Milk pump 3T/H SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
Single piping filter 3T/H SUS304, single, stainless steal filter element of 100 mesh
Plate-type exchanger 1.5T/H SUS304, double pipes
High pressure homogenizer 500L/H 40MPa
Cream separtor unit
Milk separator 500L/H The content of dried skim milk (%)<0.03, the speed of rotator is 8000rpm
Buffer container 100L SUS304, with a cover, single layer
Buffer & cooling container 100L SUS304, with a cover, single layer
Milk pump 3T/H SUS304, with a cover, heat insulated, dimple pad jackets
Butter churner 100L SUS304
Yogurt storage, ferment and filling unit
Temporary and ferment storage tanks 500L SUS304, heat insulated, dimple pad jacket, vertical agitator, CIP spraying ball, breather valve, digital show thermometer, sampling point
Milk pump 3T/H SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
Rotor pump 1T/H SUS304, hard alloy mechanical seal, adjustment speed by manual
Plastic pouch filling machine
Plastic cup-shaped filling machine
CIP system unit
Manual CIP system 3×500L SUS304, single clening circulation, with CIP pump of connected tanks
CIP return pump 10T/H SUS304, pump lift 24m ,hard alloy mechanical seal, inner shell mirror polished
Power system unit
Cold water equipment 7000 kcale per hour, air cooling refrigeration
Hot water boiler 1000Kg/h, outlet temperature is 90°C
Installation system Stainless steel piping system,power piping system, electric controlling box, electric installation material, installation and commissioning



Pasteurized Milk Processing Line installation and debugging

The installation and debugging of a pasteurized milk processing line involves several stages and requires careful planning, precision, and adherence to strict hygiene standards. Below is a general outline of the process:


1. Site Preparation and Layout Planning

• Site Selection: Choose an area with proper infrastructure for water supply, drainage, electricity, and waste management.• Layout Design: Plan the layout considering the flow of raw materials to finished products, including areas for receiving, storage, pasteurization, filling, packaging, and refrigeration.• Hygienic Design: Ensure all surfaces that will come into contact with milk are made of food-grade materials and can be easily cleaned and sanitized.

2. Equipment Arrival and Inspection

• Unpacking and Inspection: Check all equipment for any damages during transportation.• Verification: Confirm that the equipment matches the specifications and complies with local health and safety regulations.

3. Installation

3.1 Plumbing and Piping• Install pipelines for milk intake, pasteurization, cooling, and CIP (Clean-in-Place) systems. Use stainless steel or food-grade plastic pipes and fittings to avoid contamination.3.2 Electrical and Control Systems• Connect electrical wiring for motors, sensors, and control panels according to the manufacturer's instructions and local electrical codes.• Configure control systems for temperature control, flow monitoring, and alarms.3.3 Equipment Assembly• Assemble and install key components such as: • Receiving and Storage Tanks: For holding raw milk before processing.• Pasteurizer: The heart of the system, designed to heat-treat milk to destroy pathogens.• Homogenizer: To evenly distribute fat particles for consistency.• Cooling System: To rapidly cool the milk after pasteurization.• Filling and Packaging Machines: For bottling or packing the milk.3.4 Hygienic Fittings and Valves• Install sanitary valves, filters, and traps to facilitate cleaning and prevent contamination.

4. Commissioning and Testing

• Leak Tests: Perform pressure tests on all pipelines and tanks to ensure there are no leaks.• Equipment Calibration: Calibrate temperature sensors, flow meters, and other instruments for accuracy.• CIP System Testing: Run the cleaning cycle to verify its effectiveness in cleaning all parts of the system.• Trial Runs: Conduct test runs using water or a non-food substitute to check the entire process flow, from intake to packaging, ensuring all equipment functions correctly.

5. Sanitization and Hygiene Protocol Implementation

• Sanitize Equipment: Thoroughly clean and sanitize all equipment before the first production run.• Establish SOPs: Develop Standard Operating Procedures (SOPs) for routine cleaning, sanitizing, and maintenance.

6. Training

• Train operators and maintenance staff on the operation, cleaning, and safety protocols of the equipment.7. Final Approval and Documentation• Obtain necessary permits and certifications from local health authorities.• Document all installation, testing, and training processes for future reference and compliance purposes.


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