Dairy Processing Machinery Manufacturers

The dairy processing chain

Dairy processing begins at milk reception: raw milk from farm tankers is weighed, sampled, filtered, and stored in refrigerated silos. Clarification removes physical impurities using a centrifuge. Pasteurisation (HTST at 72°C for 15 seconds, or UHT at 135–150°C for 2–6 seconds) applies heat treatment to reduce microbial load to safe levels. Homogenisation breaks fat globules under high pressure to prevent cream separation. From this standardised, pasteurised base, dairies branch into liquid milk filling; fresh cheese production (curd cutting, pressing, moulding); hard and semi-hard cheese (cultures, coagulation, draining, salting, pressing, maturing); yoghurt (fermentation tanks or continuous incubation lines, filling, sealing); butter (cream separation, churning, working, packaging); and milk powder (spray drying, sifting, packaging). Each downstream product type requires distinct machinery after the common milk treatment stages.

Hygiene standards and certification for dairy equipment