Dairy Production Equipment Line

Technical Features

Pasteurization Technology: Pasteurization is a critical step in milk production. By controlling temperature and time, it effectively kills harmful bacteria while preserving the milk's nutrients. Common pasteurization methods include low-temperature, long-time sterilization (LTLT, 62-65°C, 30 minutes) and high-temperature, short-time sterilization (HTST, 80-85°C, 10-15 seconds).
Homogenization: A homogenizer breaks down the fat globules in the milk, allowing the fat to fully dissolve into the protein, preventing fat adhesion and coagulation, and improving the milk's stability and taste.
Automation and Intelligence: Modern milk production lines are highly automated and equipped with precise digital control systems to ensure efficient operation at every stage. For example, Yantang Dairy's fully automated intelligent production line, from raw milk testing to final packaging, is fully automated, ensuring product quality and production efficiency.
Ultra-high-temperature sterilization (UHT): Used to produce ambient temperature milk, it uses ultra-high temperatures (135-150°C) for a short period of time (2-4 seconds) to sterilize the milk, extending its shelf life to over six months.

Cleaning and disinfection: Cleanliness and hygiene of the production line are of vital importance. Equipment must be cleaned immediately after use to prevent residual dairy products from breeding bacteria.