Project Description

Pasteurized Milk Processing Line

Description Of Pasteurized Milk Processing Line

  1. Milk is a liquid squeezed from the udder of a cow. It contains calcium, phosphorus, sodium, magnesium, vitamins, carbohydrates and other substances needed by humans. Milk is hailed as “the most perfect food given to mankind by God”.
  2. The raw milk is pasteurized. After pasteurization, the protein and most of the vitamins in the raw milk are basically intact, but it does not kill all microorganisms 100%. Pasteurized milk has strict requirements on the storage environment and needs to be stored in low temperature (3-5℃)storage. The shelf life is 2-7 days.
  3. The pasteurized milk uses fresh cow or goat milk as raw material, then centrifuge purified, standardized, homogenized, pasteurized, cooled and at last filled into bottles, plastic pouches or gable top cartons. It is directly supplied to consumers as commercial milk to drinking.
  4. Through heat treatment, the harm of pathogenic microorganisms in the pasteurized milk is minimized as much as possible, and the chemical, physical and sensory changes in the product are minimized.
  5. The pasteurized milk heat treatment is at 85-95℃ with few seconds, which can ensure that the nutrient loss and flavor of milk are preserved to the maximum under the premise of killing all pathogenic bacteria in the milk.
  6. The whole pasteurized milk, reduced-fat milk, low-fat pasteurized milk and skimmed pasteurized milk can be produced according to clients’ different requirements.
  7. The production conditions of pasteurized milk are very harsh. Not only high-quality and safe milk sources, mechanized enclosed milking, but also low-temperature refrigeration throughout the process, all make the price of pasteurized milk relatively high. In the past, only the royal family could afford it. Fortunately, modern technology is developed. The price of fresh milk has gradually become civilianized, and the general public can also enjoy the freshness of pasteurized milk.
  8. The whole pasteurized milk processing line equipped with CIP cleaning system, and all the milk contact parts are SUS304 or SUS316L, which can guarantee the hygiene requirements.
  9. The capacity for the whole pasteurized milk processing line is from 500LPH to 50000LPH available to choose from.

Pasteurized Milk Physicochemical Index

ItemWhole Pasteurized Milk Partially Skimmed Pasteurized MilkSkimmed Pasteurized Milk
Fat Content≥3.1%1.0%-2.0%≤0.5
Protein Content≥2.9
Non-fat Milk Solids≥8.1%
Acidity Value≤18.0°T
Total Number Of Colonies≤30,000cfu/ml
Escherichia Coli≤90MPN/100ml
Pathogenic BacteriaNA

End Product Containers Of Pasteurized Milk Processing Line

—Plastic pouches: 100g-1000g small pouches transported and stored in 2-6℃with shelf life 5-7 days.

—PE or glass bottles: 200ml-3000ml bottles transported and stored in 2-6℃with shelf life 5-7 days.

—Gable top cartons: 100g-1000g small roof cartons transported and stored in 2-6℃with shelf life 5-7 days.

Pasteurized milk filling style

Type Of Pasteurized Milk

Pasteurized milk: It uses raw milk as raw material and requires high milk sources and is processed by pasteurization. The purpose is to kill all pathogenic microorganisms in the milk, the production process is to heat at 75-85 ℃ holding for 10-15 seconds, then cold filling into containers. The shelf life is generally not more than 7 days keep refrigerated at 2-6 degrees. Because it is low-temperature sterilization, on the basis of killing microorganisms, it can retain the natural and original nutrients of milk to the greatest extent.

ESL milk: The full name is extended shelf life pasteurized milk, which is also called ultra-pasteurized milk. It is produced on the basis of improving the sterilization process and improving the sanitation level of the filling equipment. It mainly adopts the ultra-pasteurization method, 125-130℃holding for 2.5-4 seconds, then use ultra-clean filling technology to fill milk into bottles or carton box. The shelf life is 10 -30 days keep refrigerated at 2-6 degrees. In the process of producing ESL milk, we should try our best to avoid re-contamination of the product during processing, packaging and distribution, which requires high sanitary conditions and an excellent cold chain distribution system. Generally, the lower the cold chain temperature, the longer the product shelf life. It is between ordinary pasteurized milk and UHT milk, and it is still pasteurized milk in essence.

Technological Flowchart Of Pasteurized Milk Processing Line

The whole pasteurized milk processing line includes milk receiving system, milk weighing system, milk cooling system, milk storage system, milk filter and clarification system, milk pasteurization system and pasteurized milk filling system. Firstly, the raw milk will be tested with sensory, physical, chemical, and microbiological in the milk farm. After passing the test, the milk is transported to the milk processing center through the milk truck, and then the truck milk is transported to the milk weighing tank through the milk pump for measurement.  After that, the double filter is applied to remove the impurities in the milk, and then cools the milk to 4°C through a milk cooling tank or a plate heat exchanger and stores them in the insulation tank. Then use centrifuge separating treatment to remove fat content according to customer requirements, and finally after homogenization, degassing and pasteurization, the pasteurized milk is filled into the container for drinking.

Technological flowchart of Pasteurized milk processing line

Key Machine Of Pasteurized Milk Processing Line

Milk weighing and receiving tank

The milk weighing tank and receiving tank usually will be used in match. The milk weighing tank is usually matched with milk collection equipment which can improve milk collection efficiency. This equipment is featured as good looking, simple structure, easy to clean; this equipment adopts active screen in order to stop impurity in the milk.