Dairy Machinery Turnkey Project Dairy Factory

Milk Production LineDESCRIPTIONThe milk fat content is standardised in a direct standardisation system. Standardised milk used for producing whole milk powder is not normally homogenized.In the production of dried whole milk the heat treatment must be so intense that the lipases will also be inactivated. This normally involves h

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Milk Production Line

Dairy Machine Turn Key Project Dairy PlantDairy Machine Turn Key Project Dairy Plant

The milk fat content is standardised in a direct standardisation system. Standardised milk used for producing whole milk powder is not normally homogenized.
In the production of dried whole milk the heat treatment must be so intense that the lipases will also be inactivated. This normally involves high-temperature pasteursation to a negative peroxidase test.
Falling-film evaporators are generally used for concentration, which is carried out in two or more stages to a DS content of 45 - 55%.
The processing line produce several types of market milk products, i.e. whole milk, skimmilk and standardised 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 pasteurised. The necessary holding time is provided by a separate holding tube. 
The pasteurisation temperature is recorded continuously. Pump is a booster pump which increases the pressure of the product to a level at which the pasteurised product cannot be contaminated by untreated milk or by the cooling medium if a leak occur in the plate heat exchanger. 
If the pasteurisation 
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 pasteurisation 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.Temperature and pasteurisation holding time are very important factors which must be specified precisely in relation to the quality of the milk and its shelf life requirements.
The pasteurisation
 temperature is usually 72 75C for 15  20 sec. A common requirement is that the heat treatment must guarantee the destruction of unwanted microorganisms and of all pathogenic bacteria without the product being damaged. 


The regular pasteurization methods are perfectly fine, and they are used by people for centuries to make milk safer to drink. However, the ultra pasteurization is known to change milk drastically.
The proteins in milk change dramatically when heated at very high temperatures.
There is no scientific evidence to show whether these changes are bad for our health or not, but there is a hunch that milk could be responsible for abnormal immune responses, to trigger allergies.

Pasteurization is the process of heating up foods, (usually liquids), to a certain temperature, to kill microorganisms.
The treated food is the immediately brought to low temperatures to prevent bacteria growth.
The original pasteurization, as invented by Pasteur, was not intended to kill all bacteria in food, it was only meant to reduce the number of microorganisms that can cause diseases and spoil food, so that it is easier to transport and store.

The most used milk pasteurization, (HSTS, high temperature short time), is required by most national food safety agencies.
HSTS, is a process where milk is heated for a short period of time, to a high temperature. The heating temperature is 72 ºC (161 ºF), and the heating time is 15-17 seconds.

The best pasteurization method, the one which was originally used everywhere in the world, is called Vat pasteurization and it is accomplished by heating the milk for 30 minute at 63 ºC (145 ºF).
This method is still used in the milk industry, but only for special milk products, such as starter cultures for yoghurt, cheese, and certain sour cream. This is in fact the ideal pasteurization method, and it is the perfect balance between keeping the milk alive, and making it safe.

Another pasteurization method is the High temperature short time Pasteurization (HTST), where the milk should be heated between 89 ºC-100 ºC (191 ºF-212 ºF), the higher the temperature the shorter the heating time.
The worst pasteurization method is the Ultra Pasteurization. The milk is heated to very high temperatures for a few seconds, to kill all the bacteria in milk.
Ultra pasteurization requires the milk to be processed by heating the milk at 138 ºC (280 ºF)for at least two seconds. The ultra pasteurization is also called UHT, (ultra high temperature), if the milk filling system is completely aseptic. 


Dairy Machine Turn Key Project Dairy Plant

Our Company

Jimei Holdings Group of China - Shanghai Jimei Food Machinery Co., Ltd. is a collection of scientific research, production and service as one of professional manufacturer of liquid beverage food machinery, high-tech enterprises;the company was founded in 1989 and currently has become a leader in the domestic food machinery industry.
The company's main products include: automatic roof-type carton packaging machine, automatic paper brick packaging machine, automatic paper pillow type packing machine, automatic spray sterilizing unit, PET triple filling unit, UHT tubular , plate sterilization machine, aseptic liquid flexible packaging machines, etc., and the formation of fruit and vegetable drinks production line, liquid dairy production line containing carbonated beverage production line, pure water production line, milk powder production line, cold production lines, concentrated fruit juice and jam production line, canned fruit production line eight series as the main supporting parts of the production line equipment Vice scale Group production mode.

Dairy Machine Turn Key Project Dairy Plant


1.How long can I receive your reply after I send my inquiry?
We will reply you within 12 hours on workday.
2.Are you a manufacturer or a commercial company?
We are a manufacturer, and we have a foreign trade department, we market our own products.
3.What products can you provide?
We mainly produce beverage production machinery and equipment.
4.What are the application fields of your products?
Our products are mainly used by beverage factories or individuals who want to run a milk production plant.
5.Can you provide custom products?
Yes, custom products are our main products. We can develop and manufacture products according to customer's drawing or sample. Saving customer's time on finding corollary equipment.
6.How's your production capacity?
Our annual output is about 800,000 sets.
7.How many employees do you have?
We have over 100 employees, including several technicians and engineers.
8.How do you ensure your product quality?
We conduct inspections in every production procedure, and for finished products, we will take 100% inspection depend on international standards according to customer's requirements.
We will confirm the payment with you when quoting, like FOB, CIF, CNF or others.
In batch production, we accept 30% deposit, balance against the copy of B/L.
T/T is the main payment, and L/C is acceptable as well.
10.What's your delivery method?10.What's your delivery method?
We commonly use sea transportation, using container to deliver the goods through Shanghai Port.
11.Where do you mainly export your products?
Our products are mainly exported to Mexico, Saudi Arabia, India, Algeria, Dubai, Congo, African countries, etc.

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