A pasteurized milk processing line is a series of equipment and machinery used to process raw milk into pasteurized milk. The line typically includes the following steps:

Milk Reception: Raw milk is received and tested for quality and safety.

Filtration: The milk is filtered to remove any impurities or debris.

Homogenization: The milk is homogenized to break down the fat particles and ensure a consistent texture.

Standardization: The milk is standardized to achieve a specific fat content, typically by adding or removing cream.

Pasteurization: The milk is heated to a specific temperature and held for a specific time to kill harmful bacteria and extend the shelf life.

Cooling: The pasteurized milk is rapidly cooled to prevent bacterial growth.

Packaging: The milk is packaged into bottles, cartons, or other containers suitable for retail sale.

Labeling: The packages are labeled with information such as the product name, expiration date, and nutritional content.

Storage and Distribution: The packaged milk is stored in a refrigerated area before being distributed to retailers or consumers.

Quality Control: Throughout the processing line, various tests are conducted to ensure the milk meets quality and safety standards.

Cleaning and Sanitization: The processing line and equipment are thoroughly cleaned and sanitized between production runs to prevent cross-contamination.

Each step in the processing line is carefully controlled to ensure the milk is safe to consume and has a consistent taste and quality. Modern processing lines may include automation and advanced technology to increase efficiency and reduce human error.

Specifications

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