Milk yogurt production line complete dairy processing equipment dairy farm dairy production equipment

Complete Milk and Yogurt Production Line Dairy Processing Equipment Pasture Dairy Production Equipment

Milk production line, large-scale milk production line process. Nowadays, consumers prefer to order fresh milk from local pastures on the same day. However, freshly milked raw milk from pastures cannot be consumed directly. Many farm owners are considering adding a milk production line to meet customer demand. Pasteurized milk, due to its mild heat treatment conditions, causes minimal damage to milk nutrients. The large-scale milk production line process fully preserves the freshness of milk, with minimal nutrient loss in the product. It is stored under a complete cold chain. The fully automated milk production line is a method that achieves sterilization without compromising the quality of the product.

The storage tank in the milk production line is used to store fresh milk, effectively preventing bacterial growth. The duplex filter serves to filter out impurities from the fresh milk, offering high filtration density and fine filtration. The homogenizer homogenizes the fresh milk, breaking down the fat globules to restructure the internal composition of the milk, making it more stable and giving the fresh milk a smoother texture. The pasteurizer sterilizes the milk, eliminating harmful bacteria, which helps extend its shelf life and freshness.

The pasteurized milk processing equipment in the milk production line is specifically designed for producing pasteurized milk. The entire production line processes fresh and delicious pasteurized milk through a series of steps. Pasteurized milk is considered the most "nutritious" milk because it uses pasteurization, also known as "low-temperature sterilization." Here, low temperature refers to heating at 72–85°C for 10–20 seconds, effectively eliminating all harmful bacteria in the milk without damaging the nutritional structure. In contrast, high-temperature sterilization involves instant sterilization at 135–150°C for about 4 seconds, completely destroying all viable microorganisms and spores, killing both beneficial and harmful microbes to meet commercial sterility requirements. However, high-temperature sterilization damages the nutritional components of milk, reducing its nutritional value and affecting its taste.

Complete Milk and Yogurt Production Line Dairy Processing Equipment Pasture Dairy Production Equipment