Sterilization (UHT) Milk Production Line

The ultra high temperature short time dairy refers to the product that the material is heated by the heat exchanger under continuous flowing state, sterilized with higher than 135c temperature in more than 1s to reach aseptic stage and then is filled into aseptic container under aseptic condition.

Classification of the UHT Milk

Milk production line can be classified according to the following categories:

1. Classified according to the package: Glass bottle, plastic bottle, plastic coating carton, plastic film and multilayer extrusion coating paper (aluminum foil)

2. Classified according to the sterilizing way:

A. Untra high temperature short time: The liquid dairy is sterilized with higher than 135c temperature for some seconds and is packed under aseptic condition.

B. Retain sterilization (second sterilization): Pack the pre sterilized liquid into the closed container to sterilize for 10m at about 110c.

Technical Process Flow of the UHT Milk

live demonstration of lilk production line

This production system is composed of five sections:

1) Water Treatment Section:

Pool---Quartz Sand Filter---Active Carbon Filter---Mechanical Filter---One Stage Reverse Osmosis---Ultraviolet Sterilization---Sterile Storage

2) Raw Material Process Section:

Fresh Milk---Preheat---Purify the Milk

3) Milk Blending Standardization Section:

Blending---UHT Sterilization---Homogenization---Sterile Storage

4) Filling, Packing and Second Sterilization Section:

Filling---Second Sterilization

5) CIP Cleaning Section:

Use water to prewash---Use alkali liquid to wash the milk dirt---Use clean water to wash the left alkali liquid---Use acid liquid to wash organic matter---Use clean water to remove all the remains---Input steam

Milk Production Line Process Characteristics

1, after the acceptance of raw milk, should be a net lotion, cooling and storage processes such as pretreatment. After filtering and centrifugal separation and purification of milk should be rapidly cooled to 2-3 ℃ storage.

2, the purpose of standardization is to make the quality of the products conform to the requirements of the standards, will not fluctuate according to the source of raw material is different.

3, pasteurized milk homogeneous purpose mainly is to use the homogenizer powerful machinery operation will milk fat ball broken into tiny particles, the fat from the agglomeration and buoyancy, and ensure that the product of uniform fine white sensory quality, at the same time, further improve the digestion and absorption of milk.

Notice: We provide equipment suggestion, proposal design, project installation and after_sale service for liquid food turn-key projects.