What is the critical control point (CCP) in milk pasteurisation?

In HTST milk pasteurisation, the critical control point (CCP) is the pasteurisation temperature and hold time combination. The pasteuriser must heat milk to at least 72°C (161.6°F) for at least 15 seconds in continuous HTST pasteurisation. The flow diversion valve (FDV) is the critical piece of equipment — it continuously monitors the product temperature at the holding tube exit and automatically diverts the product back to the raw milk balance tank if the pasteurisation temperature falls below the setpoint. Temperature recorder charts from the pasteuriser are legal records that must be retained. Regular calibration and validation of the temperature sensors and the FDV is required under HACCP and most dairy regulatory frameworks.

What packaging format should I choose for my pasteurised milk line?

The choice of packaging format for pasteurised milk depends on the target market, the cold chain infrastructure, the production volume, and capital budget. Gable-top carton fillers produce premium-image packaging familiar in many markets, but require carton blanks from a paper-based packaging supplier. HDPE bottle blowing and filling lines produce the robust plastic bottles dominant in many developing market retail channels. Polythene sachet fillers (form-fill-seal machines filling milk in thin plastic pouches) have very low packaging material cost and are widely used in sub-Saharan Africa and South Asia for mass-market affordable milk. Each format has different capital cost, operating cost, and consumer perception trade-offs — validate your target consumer's preferred format before specifying the filling line.

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Pasteurised and UHT milk processing lines

Milk processing lines for commercial milk production cover all stages from raw milk intake through to filled, sealed, labelled product. For HTST pasteurised milk: raw milk reception and cooling; silo storage at 4°C; separator (standardisation to target fat content); homogeniser; HTST pasteuriser (plate heat exchanger with flow diversion valve and temperature recording); cooling to below 5°C; and filling (gable-top carton filler, HDPE bottle filler, or polythene sachet filler). For UHT milk: the process is the same through standardisation and homogenisation, then UHT treatment (indirect plate or tubular heat exchanger or direct steam injection at 135–145°C for 2–4 seconds), aseptic cooling, and aseptic filling in Tetra Pak-type cartons, aseptic PET bottles, or aseptic bag-in-box. All product-contact pipework and equipment is stainless steel 316L, with full clean-in-place (CIP) design. The filling machine for UHT milk is aseptic — it must maintain product sterility from the UHT unit to the filled and sealed container.

Milk Processing Line Manufacturers

Pasteurised and UHT milk processing lines

Milk Processing Line Manufacturers

Pasteurised and UHT milk processing lines

Frequently asked questions

What is the critical control point (CCP) in milk pasteurisation?

What packaging format should I choose for my pasteurised milk line?

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