Milk pasteurizer

Milk and dairy pasteurization

Pasteurization is one of the most important heat treatment processes on milk and other dairy products. If done correctly, pasteurized milk will last a long time and eliminate the causes of common human and animal diseases.

Temperature and pasteurization time are important factors that should be carefully considered. Milk quality is high and has a long shelf life. The pasteurization temperature is usually 72 to 75 degrees Celsius for 15 to 20 seconds depending on the production conditions and product characteristics.

Milk pasteurization may vary from country to country according to the national laws of each country, but the common denominator in all countries is based on the principle that heat treatment is such that microorganisms and all harmful bacteria can be treated without damaging the product.

The simplest process involves pasteurizing the milk and sending it to the intermediate tank and then to the fillers, but if the process involves producing several types of products such as pasteurized milk, low-fat milk, standard milk with a certain fat percentage or the goal of producing fortified milk, flavored milk, etc. The process becomes more complex and the most appropriate method of operation for the process with the best machines will be introduced.

Raw milk receiving unit

Dairy factories have a special section for receiving raw milk, which receives milk sent from livestock. The first thing to do in receiving milk is to determine the amount of milk. The amount of inlet valve is measured by weight or volume system.

After entering the factory, the tankers are directed directly to the receiving platform. This platform is often large enough to accommodate several tankers. Their milk is measured by weight or volume.

Measurements based on volume

This method uses a flowmeter. Flowmeters also record the air in the valve as a valve, so they are not always reliable. Therefore, it is very important to prevent air from entering the valve. By placing a deaerator system in front of the flowmeter, the measurement accuracy is improved.

Measurement based on weight

Weighing milk in the tank is done in two ways

By weighing a full and empty truck and the difference between the two values

Using the weighing tank

In the first method, the truck is weighed on the scales after entering the factory. When the weight of the tanker is recorded, the milk is discharged in the factory.

In the second method, if a weighing tank is used, in this case the milk is discharged from the tanker into a special tank in which the weight-sensitive system is installed. When all the milk is emptied, the weight of the milk is recorded in the tank and then from that valve is directed into the storage tanks of the factory.

Three-walled steel tanks for processing tanks

Process three-walled steel tanks (Process Tanks) are used for the purpose of changing the properties of products. They are widely used in the dairy industry. For example, you can use butter, cream, process tanks of cultured products such as yogurt, crystallization tanks, whipping cream tanks, and starter culture tanks. Cited.

Soot Machine Company produces various types of three-wall steel process tanks for process processing, which can be selected based on customer needs and process. Usually, these tanks have agitators and temperature control sensors and other control equipment. Their bodies are made of stainless steel, have a thermal jacket and are thermally insulated.

Dual-walled and single-walled steel dairy storage tanks

In the dairy industry, storage tanks are used for various purposes. Their size ranges from 100 liters for small tanks to 150,000 liters and more for steel storage tanks per unit receiving milk.

The design of Soot Machine Company is such that the inner and outer surface of these tanks are made of stainless steel and can be installed inside and outside the production hall (depending on the size). In these cases, we make the tanks double-walled and insulate the thickness between the double-walled. For easy emptying of tanks, the bottom is made with a slope of 6% towards the sloping outlet. This practice has a legal requirement in most countries. Along with these tanks, different types of agitators and monitors are installed. CIP equipment installed at the top of the tank also allows CIP inside the tank.

The design and construction of steel storage tanks is done based on hygienic standards and sufficient strength. It has a thermal control system, level controls and other measurement systems.

Temporary storage tanks

These tanks are used for short-term storage of products. Usually, after heat treatment and cooling of the valve, it is first pumped into a temporary tank (Buffer tank) and then directed to the fillers.

Single wall storage tanks

Single wall storage tank is a tank that is used for short-term storage of raw milk, standardized milk, pasteurized milk (after pasteurization), whey and other liquids and mixing operations during the production process. The whole material of the tank, except for the chassis and restraint, is made of AISI 304L or AISI 316L stainless steel, depending on the type of material, depending on the order and applic