Dairy production line machinery and equipment
Dairy products are mainly processed products made from raw milk and its products. / 调制炼乳、配方炼乳）；乳脂肪类（稀奶油、奶油、无水奶油）；干酪类（原干酪、再制干酪）；其他乳制品类（干酪素、乳糖、乳清粉等）。 Including: liquid milk (sterilized milk, sterilized milk, sour milk, formula milk); milk powder (whole milk powder, skim milk powder, full-fat sweetened milk powder and flavored milk powder, infant formula milk powder, etc. Formula milk powder); condensed milk (full-fat condensed milk, full-fat sweetened condensed milk, flavored / modulated condensed milk, formula condensed milk); milk fat (cream, cream, anhydrous cream); cheese (raw cheese, processed cheese ); Other dairy products (casein, lactose, whey powder, etc.).
China's dairy industry started late and has a low starting point, but it is developing rapidly. There are many methods of sterilization of dairy products currently used. Our company mainly uses ultra-high temperature pasteurization. The purpose of ultra-high temperature pasteurization is to extend the shelf life of the product. The main measures adopted are to avoid the product as much as possible during processing and Recontamination during the packaging process requires extremely high hygiene conditions and an excellent cold chain distribution system.
80-90 摄氏度之间，即能起到杀菌效果，又能保证蛋白质等营养成份不在较大温度范围内波动，保持食品原有的品质，达到对食品不加防腐剂和添加剂，而延长保质期，从而保护了人们的生命健康。 The pasteurization method is used to automatically adjust the temperature of various packaged vegetables or canned foods, and the hot water temperature in the sterilization tank is controlled between 80-90 degrees Celsius, which can achieve sterilization effects and ensure protein, etc. The nutritional ingredients do not fluctuate in a large temperature range, maintain the original quality of the food, achieve no food preservatives and additives, and extend the shelf life, thereby protecting people's life and health. At the same time, the sterilized articles are cooled with water, and the surface of the packaging is dried with strong wind, and then packed into the warehouse to extend the storage period of the food.
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