Erik Steen Hansen of DenmarkI am the person, who has done the trials/production using the Pineapple crusher. So far the crusher has worked very well!
Director Gerelkhuu of MongoliaYou are always welcome. Glad to work with your company and employees.
30008000BPH modern design drinking yoghurt processing plant/probiotics drinks/ fermented yogurt processing machinery
|Model||3000BPH-8000BPH||Product||Plain Yogurt/ Fermentated Drink/ Probiotics Drinks/fermented Yogurt|
|Features||Energy-saving/ Modern Design||Package Type||Plastic Cups/ Plastic Bottles|
milk processing equipment,
milk processing plant
Dairy processing lines mainly use fresh cow or goat milk etc as raw material through different processing method, which can be manufactured into various food products.
You can use cow milk, goat milk, camel milk and mare's milk etc as raw material, through clarification, cream separation, pasteurization, homogenization, degassing, fermentation, blending, UHT sterilization, filling etc flow procedure, and filling them into plastic pouch, Brick-shape carton, Plastic bag, Gable top bag, plastic cup, plastic bottle etc containers, which can get various types of finished products like pasteurized milk, pure milk, yogurt, flavored milk, milk beverage, condensed milk, single cream, butter, milk slag, cheese etc, and their shelf life can be ranged from 2 day or even 2 years.
Production capacity ‑ 20000 liters per day
Milk plant receives milk, cool it, produce milk products, pack them
Small dairy factory, equipped with all the engineering systems of the complete cycle of acceptance and processing of the milk with the packing of the finished dairy products in individual packaging.
Dairy plant process description
The raw material for the production of dairy products is natural milk,
When acceptance, milk by dairy self-priming pump (item 1) through a purification and milk accounting unit (item 2) is fed into a receiving milk thermos tank, (item 3), each tank has 3 000 liters volume.
From the acceptance tank milk with a milk pump (item 4) is sent to pasteurization, cooling equipment (item 5).
In the recuperation section of the pasteurization & cooling equipment (item 5), the milk is heated up to a temperature 40-45ºC and then send to the cream separating separator with normalization function (pos. 6). The Normalization is done by separating the part of the cream from the milk. The cream comes in a 300 liters storage tank (pos. 8) .
The passed normalization milk from the separator comes back to the pasteurization & cooling unit and heated to a temperature 60-65ºS and sent to the homogenizer (pos. 7). Then returns to the pasteurization unit and pasteurized at a temperature of 85-87 ° C for 20 sec, ready-pasteurized milk is cooled to 4 ± 2 ° C. Ice water in the cooling section of pasteurization & cooling equipment is supplied from the generator of ice water (pos. 39).
Pasteurized milk is to be send to a storage tank (pos. 22), the volume of each tank is 4000 liters, then pasteurized milk by milk pumps, comes to the filling machine for the Poly-Pak (pos. 24).
Packed pasteurized milk put into boxes and sent to the refrigerator to store for the sale.
During the production process of the fermented kefir milk drink, normalized pasteurized milk comes from pasteurization & cooling equipment (item 5), with fermentation temperature (28-32 ° C - depending on the type of ferment), to the 2000L Vertical milk tank (pos. 21), then add a special ferment and mix it. After mixing, standardized milk is left for the fermentation. The duration of fermentation is from 8 to 12 hours. After fermentation the stuff is to be cooled to a temperature (14 ± 2) ° C with occasional mixing
The cooled product is send to a Polipak packing machine (pos. 23) and plastic cups filling machine (pos.16), with a pump for viscous products (pos.14). Readymade Kefir drink, put in boxes and sent to the cooling chamber for the storage for the sale. .
The cream from the separator (pos. 6), is collected in a 300 liters Universal milk storage tank (pos. 8), then calculate the normalization according to the fat mass and in the tank 500 L Universal milk storage tank (position 10), mixed required amount of milk and cream and then heated to 65 + 20C, and sent to the homogenizer (item 11), then the normalized homogenized dairy cream send by milk lines to 500 L Universal milk storage tank (position 12) and the 400 L Universal milk storage tank (pos.13) wherein normalized according to different fat volume cream is pasteurized at a temperature of 85 + 20C delayed 20 minutes, after the pasteurization the cream is cooled to fermentation temperature (30-32 ° C - depending on the kind of ferment), add ferment. Fermented cream is mixed for 10-15 min and left to rest for fermentation. The duration of fermentation is from 8 to 12 hours. The finished sour cream mix 3-15 minutes until it becomes homogenous mass for, and sent to the plastic cups automatic packing in (pos.16) with a pump for viscous products (pos.14).
The packed sour cream store in refrigerators to cool to a temperature (4 ± 2) ° C. Simultaneously with the cooling process there is a continuous fermenting process takes place, during which the product obtains optimum acidity structure formation processes occur which lead to a thick consistency. The duration of cooling and final fermenting process should not exceed 24 hours.
Normalized or low-fat pasteurized milk send to to the cottage cheese production. For this purpose, the normalized mix is pumped into the 500L Universal milk storage tank (poz.17) with cutting device. Heated to a temperature of 28-32 ° C, add leaven and rennet extract (based on 1 g of the mixture per ton), 40% water solution of calcium chloride (based on 400 g per 1 ton of the mixture) and leave for fermenting for 6-10 hours .
The resulting cottage cheese clot cut into cubes cutting device. Cut clot left to rest for 30 to 60 minutes to isolate the whey. The curd is poured in Coarse or Mylar bags, filling them at least three-quarters, and placed in a cottage cheese press trolleys (poz.18). Compression continues until the desired mass fraction of cottage cheese moisture. After pressing, the cheese is packaged at the packing machine in the cups with platin (poz.19). Packaged cheese is cooled to a temperature of (4 ± 2) ° C. in the refrigerating chamber/
For baked sour milk (baked fermented milk) a very high quality milk to be selected. The normalized pasteurized and homogenized milk comes from pasteurization & cooling unit (item 5) in to the 500L Universal milk storage tank (poz.20), heated and pasteurized here at t = 90-92oC delayed 3-5 hours in order to obtain a light - cream color and baked taste, then the milk is cooled to fermentation temperature t = 41-45° C and make a lyophilized (dry) ferment consisting of Streptococcus thermophilus, stirred for 15 minutes and set the parameters of the automatic controlled fermentation.
After mixing the mixture is left to rest for fermentation. The duration of fermentation is from 6 to 8 hours. After fermenting the clot cooled to a temperature (16 ± 2) ° C with occasional mixing. The cooled product is fed to a Poly-Pak packing machine (pos. 23) and plastic cups filling machine (pos.16), with a pump for viscous products (pos.14). Packaged fermented baked milk, put in food boxes and sent to the cooling chamber for storing for saling .
The quality of milk, and all the production processes, as well as the quality of the finished product are controlled in the plant’s laboratory.
The plant used a closed loop cooling system of ice water generator (pos. 39) and the coolant system using superheated water made by a special unit (pos. 28). All systems are monitored and controlled by computer control cabinets with light and sound notification.
|Raw material||Milk with fat 3,8%|
|Production capacity||20000 l/24 hours (2 times)|
|Final product (example)||
Pasteurized milk fat 3,2% - 6929kg;
Pasteurized milk fat 2,5% - 6756 kg;
Sour cream fat 15% - 229 kg;
Sour cream fat 20% - 463 kg;
Sour cream fat 30% - 330 kg;
Kefir fat2,5% - 3765 kg;
Fermented baked milk , fat 2,5%, 470 kg.
Cottage cheese fat 0,2% - 67 кг;
Cottage cheese fat 5% - 69 кг;
Kefir – Polipack and plastic cup;
Sour cream– plastic cup;
Cottage cheese – plastic cup.
|Workshop area||288 м2|
|installed capacity, кВт/h||172|
|Power consumption, кВт/h||48 - 94|
|Steam consumptiom, kg/h||680|
|Water consumption||15 м3/24 hours|
|1||Self priming receiving pump, 12,5 м3/h||1|
|2||counting, filtering and air release unit||1|
|3||ТГ-5000, outside tank, 5000 L||2|
|4||Centrifugal pump, 6,3 м3/h||2|
|5||Pasteurising Unit, 3000 l/h||1|
|6||Automatic Separator with normalizer 3000 l/h||1|
|7||Homogenizer , 3000 l/h||1|
|8||ЕН-300, a storage tank for the collection of the cream from the separator, 300 l||1|
|9||Centrifugal pump, 1,5 м3/H||4|
|10||Milk heating tank for cream normalization and heating for homogenization, computer controlled, 500 L||1|
|11||Cream homogenizer, 500 L||1|
|12||Sour cream heating and cooling tank, 500 L, computer controlled||1|
|13||Sour cream heating and cooling tank, 400 L, computer controlled||2|
|14||Screw pump, 1,8 м3/h||4|
|15||Control cabinets with automatic control||3|
|16||Plastic cup packing equipment, 1200 cups per hour for sour cream||2|
|17||Cooling and heating tank, 500L||2|
|18||Cottage cheese equipment, 100 L||2|
|19||Plastic cup packing equipment, 1200 cups per hour (cotton cheese)||1|
|20||Vertical milk tank for heating and cooling 500 L (baked milk)||1|
|21||Vertical milk tank for heating and cooling 2000 L (baked milk)||2|
|22||Horizontal outdoor tank for pasteurized milk 3000 L||2|
|23||Packing equipment for Polipack 25 package per minute.||1|
|24||Packing equipment for Polipack 50 (2x25) package per minute||1|
|25||Screw compressor with reciever||1|
|28||Superheated water unit||2|
|29||Laboratory cabinet with ventilation||1|
|30||Laboratory glasswear cabinet||1|
|31||Stainless steel Table 1200х600х800||6|
|32||Personal hand washing table||1|
|34||Box washing unit||1|
|39||Outdooe ice water generator 40000||1|