Milk Pretreatment Pasteurized Milk Processing Line 10 Tons /D Up To 100 Tons /D

The purpose of standardisation is to give the milk a defined, guaranteed fat content. Common values are 1.5% for low-fat milk and 3% for regular grade milk, fat contents as low as 0.1 and 0.5 % is skimmilk. The fat is a very important economic factor. Consequently, the standardisation of milk and cream must be carried out with great accuracy. Some options applicable is the continuous fat standardisation.

Standardisation
The purpose of standardisation is to give the milk a defined, guaranteed fat content. Common values are 1.5% for low-fat milk and 3% for regular grade milk, fat contents as low as 0.1 and 0.5 % is skimmilk. The fat is a very important economic factor. Consequently, the standardisation of milk and cream must be carried out with great accuracy. Some options applicable is the continuous fat standardisation.

Pasteurisation
If pasteurization carried out correctly, will give milk with longer shelf life. Temperature and pasteurisation holding time are very important factors which must be specified precisely in relation to the quality of the milk and its shelf-life requirements. The pasteurisation temperature for homogenised, HTST pasteurised, regular grade milk is usually 72 – 75C for 15 – 20 sec. Pasteurisation requirement is that the heat treatment must guarantee the destruction of unwanted micro-organisms and of all pathogenic bacteria without the product being damaged.

Homogenisation
The purpose of homogenisation is to disintegrate or finely distribute the fat globules in the milk in order to reduce creaming. Homogenisation may be total or partial. Partial homogenisation is a more economical solution, because a smaller homogeniser can be used.

Features of Milk Pretreatment Line milking machine for sale

Equipments

• * Tubular pasteurizer
• * Plate pasteurizer
• * Deodorizer
• * Centrifuge separator
• * Homogenizer
• * Tanks
• Ÿ Balance tank
• Ÿ Storage tank