The technological process of a complete milk processing production line:
(1) Steam explosion pool in water treatment section→quartz sand filtration→activated carbon filtration→precision filtration→first-level reverse osmosis→ultraviolet sterilization→sterile storage
(2) Raw material processing section milk → preheating → pure milk pure milk production line
(3) Blending standard chemical section blending → pasteurizing bacteria → homogenization → aseptic storage
(4) Filling sterilization packaging section filling → secondary sterilization pure milk processing equipment
(5) CIP cleaning system in CIP cleaning section
Introduction to the sterilization method of the complete milk processing production line:
1. Low-temperature and long-term sterilization, also known as pasteurization (LTLT): keep the milk at 60°C for about half an hour to achieve the purpose of pasteurization.
2. High-temperature short-time pasteurization (HTST): The high-temperature short-time sterilization process for liquid milk is to heat the milk to 72℃～75℃, or 82℃～85℃, and then keep it for 15 seconds～20 seconds. , And then cool down.
3. Ultra-high temperature instantaneous sterilization (UHT): This is the current advanced sterilization method, which means that the raw milk is quickly heated to 135°C ~ 140°C through a heat exchanger in a continuous flow state, and maintained for 3 seconds to 4 seconds. So as to achieve a commercial aseptic sterilization method.
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