UHT milk processling line
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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, etc.
Advantages:
· Opportunity to realize products with customized recipes.
· Opportunity to produce more than one product with the same processing line.
· Very short holding times at pasteurizing temperature.
· Accurate dosing of mixing and additional aromas.
· High quality of the final product keeping an elevated nutritional value.
· Wide customization of the final product.
· Extended shelf life of the product.
· Maximum yield, minimum production waste.
· Highest energy savings thanks to the most advanced technologies.
· Complete line supervision system through monitoring of every process phase.
· Recording, visualization and printing of all daily production data.
Technical Parameter:
Working capacity | from 10 tons/d up to 500 tons/d |
Products | - Pasteurised skimmilk - Pasteurised whole milk - Pasteurised milk with varied fat content - Pasteurised flavor milk - Pasteurised milk in varied package: - Gable top carton; glass bottle; plastic pouch; paper pouch; etc. |
Package type: Tetrapak brick,Tetrapak Pillow, SIG Combibloc,PrePak soft pouch.
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