What are the advantages of Pasteurized milk production line?

Pasteurized milk production line requires more equipment, such as pretreatment, sterilization and filling of raw milk.

What are the advantages of Pasteurized milk production line?

What are the main equipment required for Pasteurized milk production line?

Can the milk produced by the Pasteurized milk production line be drunk directly?

What are the advantages of Pasteurized milk production line?

Comparing the Pasteurized milk production line with the normal temperature milk placed in the supermarket, the advantages of Pasteurized milk production line can be reflected in two words, that is, a fresh, pasteurized milk compared to other For those high-temperature sterilized milk that can be placed in supermarkets for a long time, it is a kind of fresher milk. The normal temperature milk that is common in supermarkets has a short shelf life of one month, and a long shelf life of 6 months. Imported normal temperature milk has a shelf life of up to one year, which ensures long-term preservation of milk even in advanced packaging.

What are the main equipment required for Pasteurized milk production line?

The Pasteurized milk production line pays attention to the pretreatment, sterilization and filling of raw milk. These are mainly three parts. The latter two parts are relatively simple. For example, the pretreatment of raw milk involves the standardization of milk. The equipment that needs to be used are: refrigeration tank, centrifugal milk purifier, buffer tank, and blending tank. , preheating tank, homogenizer, etc. The sterilization process is relatively simple, and simple pasteurization is enough. The filling mainly depends on the filling requirements. If the aseptic filling cannot be achieved on the filling machine, if conditions permit, you can go through the pasteurization line again.

Can the milk produced by the Pasteurized milk production line be drunk directly?

The pasteurized milk produced by the Pasteurized milk production line is a kind of "low temperature sterilized milk". The harmful microorganisms in the raw milk have generally been killed, but some other microorganisms will remain. In all aspects of sales, storage, etc., it is required to be refrigerated in an environment of about 4 °C to prevent the microorganisms inside from becoming "active". Therefore, pasteurized milk is also called "refrigerated milk".

Generally in the Pasteurized milk production line, cooling, centrifugation and pasteurization are necessary stages. The purpose of pasteurization is first and foremost to kill all microorganisms that cause human disease, and pasteurized products must be completely free of disease-causing microorganisms. From the viewpoint of killing microorganisms, the stronger the heat treatment intensity of milk, the better. However, intense heat treatment can have adverse consequences for milk appearance, taste and nutritional value. For example, the protein in milk will be denatured at high temperature; strong heating will change the taste of milk, first of all, there will be a "cooked taste" and then a burnt taste. Therefore, the choice of time and temperature combination must take into account both microbiological and product quality aspects to achieve the best results.

That is the information about the Pasteurized milk production line. If you want to get more information about the Pasteurized milk production line, please connect WeiShu Machinery Technology (Shanghai) Co., Ltd. They will be very pleased to help you.