乳品加工机械供应商与制造商
在Towobo上找到经过验证的乳品加工机械制造商，包括牛奶巴氏杀菌机、UHT超高温处理设备、奶酪生产线、酸奶生产线和无菌灌装设备。
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
Dairy processing machinery operates under the strictest food hygiene standards in the food industry. The primary international design standards for dairy equipment are EHEDG (European Hygienic Engineering and Design Group) and 3-A Sanitary Standards (USA). Both require food-contact surfaces to be smooth and non-porous, all joints and welds to be fully cleanable, no dead legs or pockets where milk can accumulate and spoil, and all seals to be of food-safe elastomers (EPDM or PTFE are standard). Verify with suppliers whether their equipment is EHEDG certified or 3-A listed — not merely claimed to be designed to the standard. Buyers for the EU market should confirm compliance with EU Dairy Hygiene Regulation (EC) 853/2004 and the specific equipment requirements within it. Pressure vessels (pasteurisers, UHT units) may additionally require PED (EU) or ASME (USA) certification for the pressure vessel components.