Pasteurized milk production line
Inquire NowDescription
The Pasteurized Milk Production Line is an advanced system designed for the efficient processing of fresh cow or sheep milk into high-quality pasteurized milk. This comprehensive production line encompasses several critical processes, including raw milk acceptance, filtration, cream separation, pasteurization, degassing, storage, sterilization, and filling. Each step is meticulously managed to ensure the safety and quality of the milk, preserving its nutritional value and natural taste.
Through pasteurization, pathogenic and putrefactive bacteria are eliminated, ensuring the milk is safe for consumption while retaining its fresh qualities. Although the product is not completely sterilized, the remaining bacteria can reproduce quickly in favorable conditions, necessitating refrigeration. Typically, pasteurized milk has a shelf life of about 7 days, making it a reliable choice for both consumers and retailers.
Specifications
| Process | Description |
|---|---|
| Raw Milk Acceptance | Initial quality check and acceptance of fresh milk. |
| Filtration | Removes impurities and particles from the milk. |
| Cream Separation | Separates cream from the milk for desired fat content. |
| Pasteurization | Kills harmful bacteria while preserving nutritional value. |
| Degassing | Removes undesirable gases from the milk. |
| Storage | Stores milk before further processing. |
| Sterilization | Ensures additional safety for the product. |
| Filling | Fills containers for distribution and sale. |
Additional Information
- Refrigeration Required: Yes, to maintain quality and safety.
- Shelf Life: Approximately 7 days when refrigerated.
