Energy Saving Long Shelf Life UHT Milk Processing Equipment

Brief information 

The whole milk production line consists of the following items

1. Milk receiption or Powder dissolving Mixing section
2. Mixing and sugar Melting section
3. Pasteurizer and Homogenizer
4. Milk storage
5. Filling and Packing Unit
6. CIP cleaning system
7. After treatment equipment, like conveyor, package or pallet. etc.
8. There are other assistan equipments used such as steam boiler, compressed air and cold water unit etc.
9. Installation materials for the pipline, utility pipeline as well as electrical installtaion provided.

Description of UHT milk

UHT stands for “Ultra High Temprature processing,” which is just another way of heating milk to kill bacterial spores. In the pasteurization process, the milk is heated to 72°C (161.6°F) for at least 15 minutes, whereas the UHT process heats the milk at 135°C (275°F) for one to two seconds. This flash of extreme heat is said to kill off any spores in the milk, and is currently a process that is being used for other products such as fruit juices, cream, yogurt, wine, and soups.

UHT milk tastes different than its pasteurized milk cousins — it tastes like it comes from a box — it tastes burnt. But the economic incentives behind producing, shipping, selling, and buying this type of milk is quickly making it the global standard. England recently tried to put forward a motion to convert 90% of the milk sales in their country to the UHT variety under the banner of reducing greenhouse emissions, and many other countries — particularly those in warmer regions where refrigeration is challenging and expensive — this UHT milk is now known only as “milk.”