The best of the milk pasteurizer, homogenizer and milk filling machine

As the public daily consumer goods, milk yogurt is a big market. There are also many varieties of dairy products, such as cheese, tofu, butter, milk cubes, milk, pasteurized milk, yogurt, drinks and so on. However, in a variety of types of dairy products, pure milk and yogurt are still the mainstream, their position is unshakable.
The milk refrigeration temporary storage tank is used for primary storage of raw materials and consists of three parts: storage tank, mixing system and refrigeration system. In the process of use, to keep the water tank sanitary and clean. When the stirring device is working, it shall not cover the object, otherwise it will affect the heat dissipation, and the oil of the reducer should be replaced regularly. The refrigeration system should be inspected regularly for piping.

Pasteurization milk production line yoghurt is mainly divided into two categories, stirred yoghurt and coagulated yoghurt. In short, curdled yogurt is thick lumpy yogurt, and stirred yogurt is a thinner paste. The process of yogurt processing is unloading – entering frozen storage tank and storing at 4 ° C – removing fine impurities in milk – preheating – homogenizing sterilization – and keeping at 85° C for 15 seconds, adding small ingredients and sugar, stirring to dissolve – cooling to 42° C, after cold filling – cold chain transportation, stand under Strain Mix-42 ° C for 8 hours, stirring and cooking.
Pasteur milk production line Pure milk is a raw milk based on sterilization and packaging of dairy products. Immediately after extrusion raw milk from the cow ranch, coarse filtration, to remove large particles impurities in milk and milk rapid cooling to 4 ℃, C for cold storage, then the milk from the refrigerator to processing plants, then the unloading to refrigerated tank 4 ℃ storage – remove tiny impurities in milk at 85 ° C under uniform preheating sterilization – cooling for 15 seconds, Cooled to 4° C for storage-cold chain transport.

The milk pasteurizer and juice pasteurizer must be cleaned by CIP after use, because it is a heating part, materials will be attached during heating, and it is difficult to clean after scaling. The concentration and proportion of acid and alkali must be allocated in proportion according to the manufacturer’s instructions.
Milk juice filling machine is mainly divided into self-flow, negative pressure type and piston type. The mechanical action of filling machine is usually achieved by cylinder or motor. All moving parts must be lubricated during use. If lubrication is not timely, the parts are easy to wear and aging, which will affect the service life of the whole machine.
Most homogenizer for three plunger reciprocating structure, general design pressure is larger. The working pressure of common models is 20Mpa. As the homogenizer is a high-pressure working equipment, it is necessary to maintain normal inlet and outlet pipelines when using it, otherwise it will cause excessive pressure and affect the service life of the homogenizer. After 800 hours of operation, the homogenizer should be replaced.