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Product Application
The Production line produce several types of pasteurized milk
products, i.e. whole milk, skimmed milk and standardized milk of
various fat contents. First the milk is preheated and standardised
by in line milk fat standardisation system. 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.
Then the standardised milk is homogenised. 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.
The milk, now is pumped to the heating section of the milk heat
exchanger where it is pasteurized. The necessary holding time is
provided by a separate holding tube. The pasteurization temperature
is recorded continuously. Pump is a booster pump which increases
the pressure of the product to a level at which the pasteurized
product cannot be contaminated by untreated milk or by the cooling
medium if a leak occur in the plate heat exchanger. If the
pasteurization temperature should drop, this is sensed by a
temperature transmitter. A signal activates flow diversion valve
and the milk flows back to the balance tank. After pasteurization
the milk continues to a cooling section in the heat exchanger,
where it is regeneratively cooled by the incoming untreated cold
milk, and then to the cooling section where it is cooled with ice
water. The cold milk is then pumped to the filling machines.
Short storage system: used for short storage the milk or yoghurt