The milk is transported to the Mini Dairy Plant in a large tanker. Once the milk is removed from the tanker, it is placed in a separator - a centrifuge that separates the milk into cream (fat) and skimmed milk. Regardless of the amount of fat required in the final liquid dairy product, all milk goes through this step (yes, even whole milk) so that the exact amount of milk fat can be added back. No fat is added to skimmed milk; the fat content of 1%, 2% and whole milk (3.5% fat) will increase accordingly - so that every time you choose 1% milk, it is the same as before. The percentage indicates the weight of fat in the milk.
The next step is to add vitamins A and D to the milk. Whole milk naturally contains vitamin A and some vitamin D, but vitamin A and vitamin D are added to low-fat dairy products to achieve certain "characteristic criteria" for milk (2000 IU of vitamin A and 400 IU of vitamin D) ). Supplementing vitamin D in milk helps reduce the incidence of rickets and other osteoporosis.
After the vitamin is added, the milk is homogenized. This is a mechanical process in which milk is pumped through the micropores to reduce the size of the milk fat globules. Because fat is less dense than water, fat naturally separates and rises to the top of the milk when it is not homogenized—although a layer of cream on the top of the milk is harmless, most consumers would rather not eat. Homogenization helps to form a smooth, uniform and attractive texture by dispersing smaller fat molecules throughout the milk. Homogenization has no effect on the nutritional quality of milk.
Finally, pasteurize the milk – heat the raw milk at a temperature high enough to kill bacteria that can cause serious illness, as well as yeast and mold. Traditional pasteurization heats milk to 161 degrees Fahrenheit for at least 15 seconds, while ultra-high temperature pasteurization heats milk to 280 degrees Fahrenheit for at least 1 to 2 seconds. Both methods ensure that milk is safe to drink and does not affect the nutritional value of the milk. High temperatures also break down enzymes, which can cause milk to become rancid, leaving the milk fresh longer.
The milk is then quickly cooled and packaged into a bottle or carton. Milk is kept refrigerated in large refrigerated rooms during and after packaging. When the milk reaches 40 degrees or more, the shelf life will be shortened by 24 hours. That’s why keeping milk cold is critical to ensuring high quality products.
The above is the complete Milk Production Line of the dairy processing factory. If you are planning to start your own dairy business, but don’t know how to choose the equipment, you may wish to consult Shanghai Jimei Food Machinery Co., Ltd. We are experts in this field. If you are interested, please visit our website:https://www.jimeimachinery.com/product/uht-milk-production-line.html
The next step is to add vitamins A and D to the milk. Whole milk naturally contains vitamin A and some vitamin D, but vitamin A and vitamin D are added to low-fat dairy products to achieve certain "characteristic criteria" for milk (2000 IU of vitamin A and 400 IU of vitamin D) ). Supplementing vitamin D in milk helps reduce the incidence of rickets and other osteoporosis.
After the vitamin is added, the milk is homogenized. This is a mechanical process in which milk is pumped through the micropores to reduce the size of the milk fat globules. Because fat is less dense than water, fat naturally separates and rises to the top of the milk when it is not homogenized—although a layer of cream on the top of the milk is harmless, most consumers would rather not eat. Homogenization helps to form a smooth, uniform and attractive texture by dispersing smaller fat molecules throughout the milk. Homogenization has no effect on the nutritional quality of milk.
Finally, pasteurize the milk – heat the raw milk at a temperature high enough to kill bacteria that can cause serious illness, as well as yeast and mold. Traditional pasteurization heats milk to 161 degrees Fahrenheit for at least 15 seconds, while ultra-high temperature pasteurization heats milk to 280 degrees Fahrenheit for at least 1 to 2 seconds. Both methods ensure that milk is safe to drink and does not affect the nutritional value of the milk. High temperatures also break down enzymes, which can cause milk to become rancid, leaving the milk fresh longer.
The milk is then quickly cooled and packaged into a bottle or carton. Milk is kept refrigerated in large refrigerated rooms during and after packaging. When the milk reaches 40 degrees or more, the shelf life will be shortened by 24 hours. That’s why keeping milk cold is critical to ensuring high quality products.
The above is the complete Milk Production Line of the dairy processing factory. If you are planning to start your own dairy business, but don’t know how to choose the equipment, you may wish to consult Shanghai Jimei Food Machinery Co., Ltd. We are experts in this field. If you are interested, please visit our website:https://www.jimeimachinery.com/product/uht-milk-production-line.html
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