完整乳制品加工生产线制造商
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Complete dairy processing plant scope
A complete dairy processing plant integrates all stages from raw milk reception through to filled, sealed, labelled, and packaged finished dairy product. Raw milk reception includes a milk reception tank with cooling capability, a silo or balance tank, and CIP-connected pipework. Milk pre-treatment includes standardisation (separating cream and blending back to target fat content), homogenisation, and pasteurisation (HTST for short-life chilled products, UHT for long-life ambient products). For yoghurt: standardised milk is heat-treated to denature whey proteins, cooled to fermentation temperature, inoculated with starter culture, fermented in a tank or in-pack, then cooled and filled. For cheese: pasteurised milk is warmed, culture-inoculated, renneted, the curd cut and processed, whey drained, curd moulded, pressed, and brined or coated. Turnkey dairy plant suppliers take responsibility for the entire system from raw milk inlet to packaged product outlet.
Buyer guidance for complete dairy plants
Before requesting a proposal, specify: (1) product mix (pasteurised milk, UHT milk, yoghurt, cheese, butter, cream — or multiple products); (2) raw milk intake in litres per day; (3) product packaging format and volumes; (4) shelf life target and cold chain availability in the distribution market; (5) automation level; (6) water source quality and water treatment requirement; (7) cooling system (industrial chiller, glycol circuit, or direct expansion); (8) steam availability; (9) CIP (clean-in-place) system scope — CIP is non-negotiable for food-grade dairy processing; (10) applicable food safety certification requirements; (11) effluent treatment — dairy wastewater (whey, CIP liquids) has high BOD and requires treatment before discharge. Dairy equipment is specialised — buyers new to dairy processing should engage an independent dairy process consultant before engaging with equipment suppliers.
Frequently asked questions
What is HTST pasteurisation and how does it differ from UHT?
HTST (High Temperature Short Time) pasteurisation heats milk to approximately 72°C for 15 seconds, killing pathogenic bacteria and extending refrigerated shelf life to typically 2–3 weeks (pasteurised milk requires constant refrigerated storage and distribution). UHT (Ultra High Temperature) processing heats milk to 135–145°C for 2–5 seconds under pressure using an indirect (plate or tubular heat exchanger) or direct (steam injection or steam infusion) heating system. UHT-treated milk, filled aseptically, has an ambient shelf life of 6–12 months without refrigeration. The choice between HTST and UHT depends on the cold chain availability in your distribution market, the required shelf life, and the premium consumers will pay for chilled fresh versus ambient UHT milk.
How much CIP water and chemicals does a dairy plant use?
CIP chemical and water consumption depends on the size and complexity of the plant, the products processed, and the CIP cycle design. As a broad guide, a dairy plant should budget for 1.5–3 litres of water per litre of milk processed for CIP. Caustic (NaOH) and acid (HNO3 or citric acid) are the primary CIP chemicals. CIP water and chemical use can be reduced significantly through concentration recovery, rinse water reuse, and optimised CIP sequences — a well-designed CIP system should recover and reuse pre-rinse water and final rinse water to reduce waste. Wastewater treatment must be sized to handle peak CIP discharge volumes, which are typically concentrated in the CIP cycle and can be several times the volume of the product batch.
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