| Customization: | Available |
|---|---|
| Process: | Thermal Processing |
| Power Source: | Electric |
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Audited Supplier Audited by an independent third-party inspection agency
| Product name | UHT milk processing plant | |
| Capacity | 300-10000L/H | |
| Main material | SUS304 or 316L | |
| Package | Standard Export Wooden Case | |
| Delivery time | 40 working days from receipt of deposit | |
| Payment terms | 35% of the advance payment will be taken as the deposit, and the remaining 65% will be paid before delivery | |
| Origin | Shanghai,China | |
An UHT Milk Processing Plant sterilizes milk by heating it to extremely high temperatures (135-150°C) for a few seconds, killing bacteria and spores to give it a long shelf life without refrigeration, using a process involving raw milk reception, pre-treatment, homogenization, aseptic heating, cooling, and aseptic packaging in sterile containers. These plants, offered by manufacturers like Tetra Pak, handle various products like juices and soups and focus on high hygiene and automation for efficient, long-life food production.
Key Stages in UHT Milk Processing
1.Raw Milk Reception & Testing: Receiving and quality checking raw milk.
2.Pre-treatment: Heating and cleaning, often involving filtration and fat content standardization.
3.Homogenization: Breaking down fat globules for a uniform texture.
4.Sterilization (UHT): Heating milk to 135-150°C for 2-4 seconds to destroy microorganisms, using direct steam injection or indirect plate/tubular heat exchangers.
5.Cooling: Rapidly cooling the milk to a safe temperature.
6.Aseptic Filling & Packaging: Filling the sterile milk into pre-sterilized, airtight containers (cartons, bottles) in a sterile environment to maintain sterility.
7.Quality Control: Final testing for safety and shelf stability.
Features of UHT Plants
Sterile Environment: Critical for aseptic processing and packaging.
High Automation: Minimizes human intervention and error.
Versatility: Can process other low-acid liquid foods like juices, coconut milk, soups, and sauces.
Energy Efficiency: Designed for cost-effective, continuous operation.
Benefits
Extended Shelf Life: Products can be stored at ambient temperatures.
Enhanced Safety: Kills harmful bacteria and spores.
Convenience: No refrigeration needed for distribution and storage.
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.
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