Homogenizer for dairy products
Achieve precise texture and quality in dairy products with this versatile homogenizer, designed to streamline consistency and enhance the stability of your liquid formulations while integrating seamlessly into your processing line.
Processes Dairy Products from Milk to Cheese
Delivering seamless integration into your dairy production line, this Industrial Dairy Processing Line Equipment is engineered to handle the complex demands of dairy producers. It combines pasteurizers, homogenizers, cream separators, filling machines, vats, and presses to process an array of dairy products, including UHT milk, Greek yogurt, and whey protein powder.
Designed for both continuous and batch operations, this equipment guarantees consistent product quality while reducing operational downtime. Equipped with advanced PLC controls, it offers efficient automation and integration, enhancing overall production efficiency.
Versatile in its material construction, the equipment can be manufactured in stainless steel for optimal corrosion resistance, meeting hygiene standards in dairy processing environments. The included CIP systems ensure easy maintenance and compliance with sanitary requirements, while its customizability allows for tailored solutions to meet specific production needs. This equipment is a vital asset for achieving streamlined processing, from milk reception to the final dairy product, catering to both small-scale dairies and large food processing companies.
Benefits
- Enhances production efficiency by streamlining multiple dairy processes in one line.
- Minimizes operational costs with energy-efficient motor systems.
- Ensures consistent product quality with precise control over processing conditions.
- Reduces maintenance time with integrated CIP systems for quick cleaning.
- Customization options tailor the system to specific production needs, enhancing flexibility.
- Applications
- Cream,Milk,Cheese,Liquid dairy formulations,Powdered dairy,Dairy products
- End products
- Flavored milk drinks,Uht milk,Skim milk powder,Lactose-free milk,Sour cream,Processed cheese,Cream cheese,Greek yogurt,Ricotta cheese,Whey protein powder
- Steps before
- Milk Collection,Milk Storage,Milk Preheating
- Steps after
- Storage,Packaging,Distribution
- Input ingredients
- raw milk,cream,raw dairy ingredients
- Output ingredients
- pasteurized milk,homogenized milk,cream,cheese,cheese powder,filling dairy products,cream separation
- Market info
- Pasteurization Capacity
- 500–10,000 L/hr
- Homogenization Pressure
- 100–250 bar
- Cream Separation Speed
- 5,000–10,000 RPM
- Powder Filling Speed
- 20–200 cans/min
- Cheese Vat Capacity
- 1,000–5,000 L
- Batch Pasteurization Temperature
- 72–90°C
- Cheese Press Pressure
- 2–10 bar
- CIP Temperature
- 80–90°C
- Batch vs. continuous operation
- Batch / Inline Continuous
- CIP/SIP
- CIP 121°C / SIP 135°C
- Cleaning method
- CIP / Manual
- Automation level
- Manual / PLC / SCADA
- Abrasion resistance
- Suitable for abrasive dairy products
- Biological compatibility
- Dairy product contact safe
- Cleanability
- Designed for easy CIP
- Corrosive resistance (e.g. acids)
- Resistant to lactic acid exposure
- Density/particle size
- Compatible for high-fat creams to skim milk
- Machine footprint
- Compact
- Tank shape
- Cylindrical
- Tank size
- 500-10000 L
- Feed/discharge method
- Automatic
- Integration possibilities
- Seamless integration with existing systems
- Control panel type
- Touchscreen / HMI
- System scalability
- Modular design for expansion
- Custom software interface
- User-friendly and customizable
- Material options
- Stainless steel / Food-grade materials
- Process configuration
- Tailored to specific dairy processes
- Connectivity
- Remote monitoring and control
- Automation level
- Manual,Semi-automatic,and Fully automatic options