Dairy Production Equipment
Which dairy equipment do you need?
Dairy Packaging Machine
Dairy Equipment Crack Inspection
Aseptic aerator for food products
Autoclave for canned food
High-clean FFS machine for butter in mini portions
Ultra-clean FFS machine for yoghurt in cups
Aseptic FFS machine for UHT products
Evaporator for heat sensitive products
Grated cheese case packing machine
Pasteurization Machine for Milk
Five Roll chocolate refiner
Mixer and refiner for chocolate compound
Chocolate laboratory ball mill
Continuous liquid conche
Batch chocolate machine with vertical ball mill
Continuous chocolate line with horizontal ball mills
Mixer and kneader for sugar based recipes
Cocoa and chocolate pumps
Long gap mill
Conical gentle crusher
Conical screw mixer
Laboratory zigzag classifier
Continuous high impact mixer
Open-mouth bottom-up baggers
Hygienic open-mouth bottom-up baggers
Ice coating machine
Laboratory aerator for food products
Aerator for high-viscosity media
Aerator for low-viscosity media
Compact aerator for pumpable media
Cheese grater
Nut and cheese grater
Low speed can sleeve applicator
Low speed shrink sleeve applicator
Shrink tunnel for applying sleeves to different containers
High performance can seamers for the food industry
Can seamer for food products
High pressure pilot homogenizer
High pressure industrial homogenizer
High pressure electric laboratory homogenizer
High pressure air powered laboratory homogenizer
Pilot high pressure homogenizer
Vacuum cooker for concentrating sauces and purees
Multi-functional food processor for a high sugar percentage pastes production
Food processor for making fruit jams for pastries
Easy to use food processor for gastronomy sauces and pastes
Modular HFFS Machine
HFFS machine with servo-control system
Economical Pouch Packaging Machine
X-ray inspection machine for jars
Air knife drying system for containers
Microdosing system for bakery industry
ATEX confirmed outdoor silo for flour
Flash pasteurizer for beer
Craft Beer Pasteurizer
Milling and drying machine for fine powders
Flash drying grinder for powders
Skin packaging machine
Chocolate decorator for extruded ice-cream
Mobile high speed depositor of pizza sauce
High-speed depositor of garlic butter
Mobile depositor of tiger wash
Lab-scale radial chromatography columns for virus validation
Automatic filling and sealing machine for yogurt
Linear automatic bottling machine for liquids
Washing cabinet for trolleys
Hygiene washer for food utensils
Washing cabinet for food bulk containers
Food crates washer
Tunnel washer for food containers
Inline fill-level control for beverages
Inline ultrasonic big scale food cutting machine
Stand-alone ultrasonic food cutting machine
Inspection machine for MAP packaged food in bags and trays
Continuous sterilizer for milk beverages
Continuous sterilizer for pet food
Seaming machine for infant formula cans
Can filling equipment
Capping machine for plastic lid oatmeal tins
Filling and weight checking machine for food cans
Ionized air system for cleaning of baby food cans
Semi-manual can sealer
Irregular can seamer
Medium scale round can seamer
Leak tester for pouches and MAP packaging
Shrink wrapping machine for PET bottles
Industrial washer for plastic crates
Frozen food automatic case packer
Non-Destructive Crack Detection Vessel Testing
Spray Dryer Crack Testing Services
Pilot plant homogeniser
Vacuum and Gas Injection System for FIBCs
Automatic FIBC Sealing machine
Sensor for Modified Atmosphere FIBCs
Modified Atmosphere Big Bags
Side Load Case Packer For Packaged Food
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Equipment for making dairy products – How milk is processed
Dairy processing equipment covers multiple automated sub-processes to ensure the milk products quality is at its highest. Since milk is the main ingredient of dairy products, the standard process first requires a pasteurization process. A pasteurizer unit helps to remove harmful bacteria from the milk and extend its shelf life through heating using heat exchangers. From then on, pasteurized milk undergoes different processes depending on the desired output. Usually, the milk goes through a homogenizer after pasteurizing. This improves the milk’s texture before it goes to a fermentation vat where the good bacteria (also known as “starter culture”) is added. When the fermented milk reaches a desired level of acidity, it is cooled down to end the fermentation process.
Regulations relating to dairy products
Standards to produce dairy products vary according to countries and regions. For products such as yogurt, there are classifications based on the content of milk fat or protein. For cheese, there are standards about how much moisture or milk fat it must contain, or in case it is made from unpasteurized milk, there is a required aging time. Processes also have regulations. For example in the United States, during the pasteurization process, every particle of milk must be heated to 143 °F (61.7 °C) for 30 minutes (holding method) or to 160 °F (71.1 °C) for 15 seconds (flash method).
Hybrids as an alternative dairy product
Nowadays, plant-based dairy products are booming in the market – in fact, plant-based milk is a product that even non-vegans can’t do without. This is why people have more and more interest in adding more greens to their diet, having a healthier lifestyle, or a lactose-free diet – in fact, lactose intolerance affects 5-17% of Europeans and about 44% of North Americans. However, since not everyone is totally ready to give up the original flavors of milk, many companies are turning to hybrid dairy products that can offer both of the best worlds. Hybrids are a combination of plant-based proteins and traditional dairy products – for instance, almond milk and cow’s milk. With hybrids, people can still enjoy the original flavor of milk with less sugar, lower fats, fewer calories, and high sources of dietary fiber.
Aseptic filling as a production requirement for dairy products
Aseptic filling is a necessary process in the dairy industry that requires a sterile environment for operation. Because of it, equipment, containers, and packaging material are sterilized using steam, heat, and other treatments. This ensures that the product is free from contaminants and safe for consumption. Furthermore, the processing equipment needs to be stainless steel and should incorporate some sort of CIP cleaning system. CIP stands for “Clean In Place” which essentially means that the cleaning systems has been integrated into the machinery or equipment. The reason for this is to save time due to manufacturers not having to dismantle the machinery in order to clean them.
How sterilizers achieve a long shelf life for dairy products
One of the most common yet important processes in the production of dairy foods and products is sterilization. This food processing step ensures a clean final product and helps achieve a long shelf life. The products are heated for a certain amount of time and then cooled in preparation for packing. An autoclave is used as equipment to perform such tasks.
In conclusion, specialized dairy equipment is necessary to process milk and create products such as cheese, butter, and yogurt. The pasteurization, homogenization, and fermentation processes require specific equipment. and adhere to different regulations based on country and region. Aseptic filling and sterilization play a crucial role in making safe and clean dairy products with a longer shelf life. Moreover, hybrids of plant-based proteins and traditional dairy products are becoming more popular among consumers. Whether it’s for a dairy farm or cheese making, it’s important to use the right equipment to produce high-quality dairy products that meet regulatory requirements.