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30008000BPH modern design drinking yoghurt processing plant/probiotics drinks/ fermented yogurt processing machinery

30008000BPH modern design drinking yoghurt processing plant/probiotics drinks/ fermented yogurt processing machinery

Brand Name : BEYOND
Model Number : BY-3000BPH
Certification : ISO9001
Place of Origin : CHINA
MOQ : 1set
Price : USD260000-550000USD/set
Supply Ability : 50 sets per year
Delivery Time : 60-80days
model : 3000BPH-8000BPH
product : plain yogurt/ fermentated drink/ probiotics drinks/fermented yogurt
features : energy-saving/ modern design
package type : plastic cups/ plastic bottles
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Dairy processing lines mainly use fresh cow or goat milk etc as raw material through different processing method, which can be manufactured into various food products.

You can use cow milk, goat milk, camel milk and mare's milk etc as raw material, through clarification, cream separation, pasteurization, homogenization, degassing, fermentation, blending, UHT sterilization, filling etc flow procedure, and filling them into plastic pouch, Brick-shape carton, Plastic bag, Gable top bag, plastic cup, plastic bottle etc containers, which can get various types of finished products like pasteurized milk, pure milk, yogurt, flavored milk, milk beverage, condensed milk, single cream, butter, milk slag, cheese etc, and their shelf life can be ranged from 2 day or even 2 years.


Production capacity ‑ 20000 liters per day

Milk plant receives milk, cool it, produce milk products, pack them


Small dairy factory, equipped with all the engineering systems of the complete cycle of acceptance and processing of the milk with the packing of the finished dairy products in individual packaging.



Dairy plant process description

The raw material for the production of dairy products is natural milk,

When acceptance, milk by dairy self-priming pump (item 1) through a purification and milk accounting unit (item 2) is fed into a receiving milk thermos tank, (item 3), each tank has 3 000 liters volume.

From the acceptance tank milk with a milk pump (item 4) is sent to pasteurization, cooling equipment (item 5).

In the recuperation section of the pasteurization & cooling equipment (item 5), the milk is heated up to a temperature 40-45ºC and then send to the cream separating separator with normalization function (pos. 6). The Normalization is done by separating the part of the cream from the milk. The cream comes in a 300 liters storage tank (pos. 8) .

The passed normalization milk from the separator comes back to the pasteurization & cooling unit and heated to a temperature 60-65ºS and sent to the homogenizer (pos. 7). Then returns to the pasteurization unit and pasteurized at a temperature of 85-87 ° C for 20 sec, ready-pasteurized milk is cooled to 4 ± 2 ° C. Ice water in the cooling section of pasteurization & cooling equipment is supplied from the generator of ice water (pos. 39).

Pasteurized milk is to be send to a storage tank (pos. 22), the volume of each tank is 4000 liters, then pasteurized milk by milk pumps, comes to the filling machine for the Poly-Pak (pos. 24).

Packed pasteurized milk put into boxes and sent to the refrigerator to store for the sale.

During the production process of the fermented kefir milk drink, normalized pasteurized milk comes from pasteurization & cooling equipment (item 5), with fermentation temperature (28-32 ° C - depending on the type of ferment), to the 2000L Vertical milk tank (pos. 21), then add a special ferment and mix it. After mixing, standardized milk is left for the fermentation. The duration of fermentation is from 8 to 12 hours. After fermentation the stuff is to be cooled to a temperature (14 ± 2) ° C with occasional mixing

The cooled product is send to a Polipak packing machine (pos. 23) and plastic cups filling machine (pos.16), with a pump for viscous products (pos.14). Readymade Kefir drink, put in boxes and sent to the cooling chamber for the storage for the sale. .


The cream from the separator (pos. 6), is collected in a 300 liters Universal milk storage tank (pos. 8), then calculate the normalization according to the fat mass and in the tank 500 L Universal milk storage tank (position 10), mixed required amount of milk and cream and then heated to 65 + 20C, and sent to the homogenizer (item 11), then the normalized homogenized dairy cream send by milk lines to 500 L Universal milk storage tank (position 12) and the 400 L Universal milk storage tank (pos.13) wherein normalized according to different fat volume cream is pasteurized at a temperature of 85 + 20C delayed 20 minutes, after the pasteurization the cream is cooled to fermentation temperature (30-32 ° C - depending on the kind of ferment), add ferment. Fermented cream is mixed for 10-15 min and left to rest for fermentation. The duration of fermentation is from 8 to 12 hours. The finished sour cream mix 3-15 minutes until it becomes homogenous mass for, and sent to the plastic cups automatic packing in (pos.16) with a pump for viscous products (pos.14).

The packed sour cream store in refrigerators to cool to a temperature (4 ± 2) ° C. Simultaneously with the cooling process there is a continuous fermenting process takes place, during which the product obtains optimum acidity structure formation processes occur which lead to a thick consistency. The duration of cooling and final fermenting process should not exceed 24 hours.


Normalized or low-fat pasteurized milk send to to the cottage cheese production. For this purpose, the normalized mix is ​​pumped into the 500L Universal milk storage tank (poz.17) with cutting device. Heated to a temperature of 28-32 ° C, add leaven and rennet extract (based on 1 g of the mixture per ton), 40% water solution of calcium chloride (based on 400 g per 1 ton of the mixture) and leave for fermenting for 6-10 hours .

The resulting cottage cheese clot cut into cubes cutting device. Cut clot left to rest for 30 to 60 minutes to isolate the whey. The curd is poured in Coarse or Mylar bags, filling them at least three-quarters, and placed in a cottage cheese press trolleys (poz.18). Compression continues until the desired mass fraction of cottage cheese moisture. After pressing, the cheese is packaged at the packing machine in the cups with platin (poz.19). Packaged cheese is cooled to a temperature of (4 ± 2) ° C. in the refrigerating chamber/

For baked sour milk (baked fermented milk) a very high quality milk to be selected. The normalized pasteurized and homogenized milk comes from pasteurization & cooling unit (item 5) in to the 500L Universal milk storage tank (poz.20), heated and pasteurized here at t = 90-92oC delayed 3-5 hours in order to obtain a light - cream color and baked taste, then the milk is cooled to fermentation temperature t = 41-45° C and make a lyophilized (dry) ferment consisting of Streptococcus thermophilus, stirred for 15 minutes and set the parameters of the automatic controlled fermentation.

After mixing the mixture is left to rest for fermentation. The duration of fermentation is from 6 to 8 hours. After fermenting the clot cooled to a temperature (16 ± 2) ° C with occasional mixing. The cooled product is fed to a Poly-Pak packing machine (pos. 23) and plastic cups filling machine (pos.16), with a pump for viscous products (pos.14). Packaged fermented baked milk, put in food boxes and sent to the cooling chamber for storing for saling .

The quality of milk, and all the production processes, as well as the quality of the finished product are controlled in the plant’s laboratory.

The plant used a closed loop cooling system of ice water generator (pos. 39) and the coolant system using superheated water made by a special unit (pos. 28). All systems are monitored and controlled by computer control cabinets with light and sound notification.


Technical parameters:

Raw materialMilk with fat 3,8%
Production capacity20000 l/24 hours (2 times)
Final product (example)

Pasteurized milk fat 3,2% - 6929kg;

Pasteurized milk fat 2,5% - 6756 kg;

Sour cream fat 15% - 229 kg;

Sour cream fat 20% - 463 kg;

Sour cream fat 30% - 330 kg;

Kefir fat2,5% - 3765 kg;

Fermented baked milk , fat 2,5%, 470 kg.

Cottage cheese fat 0,2% - 67 кг;

Cottage cheese fat 5% - 69 кг;

Product packing

Milk–Polipack;

Kefir – Polipack and plastic cup;

Sour cream– plastic cup;

Cottage cheese – plastic cup.

Workers8 persons
Workshop area288 м2
installed capacity, кВт/h172
Power consumption, кВт/h48 - 94
Steam consumptiom, kg/h680
Water consumption15 м3/24 hours

Equipment list:


НаименованиеШт.
1Self priming receiving pump, 12,5 м3/h1
2counting, filtering and air release unit1
3ТГ-5000, outside tank, 5000 L2
4Centrifugal pump, 6,3 м3/h2
5Pasteurising Unit, 3000 l/h1
6Automatic Separator with normalizer 3000 l/h1
7Homogenizer , 3000 l/h1
8ЕН-300, a storage tank for the collection of the cream from the separator, 300 l1
9Centrifugal pump, 1,5 м3/H4
10Milk heating tank for cream normalization and heating for homogenization, computer controlled, 500 L1
11Cream homogenizer, 500 L1
12Sour cream heating and cooling tank, 500 L, computer controlled1
13Sour cream heating and cooling tank, 400 L, computer controlled2
14Screw pump, 1,8 м3/h4
15Control cabinets with automatic control3
16Plastic cup packing equipment, 1200 cups per hour for sour cream2
17Cooling and heating tank, 500L2
18Cottage cheese equipment, 100 L2
19Plastic cup packing equipment, 1200 cups per hour (cotton cheese)1
20Vertical milk tank for heating and cooling 500 L (baked milk)1
21Vertical milk tank for heating and cooling 2000 L (baked milk)2
22Horizontal outdoor tank for pasteurized milk 3000 L2
23Packing equipment for Polipack 25 package per minute.1
24Packing equipment for Polipack 50 (2x25) package per minute1
25Screw compressor with reciever1
26Refrigerating unit1
27СIP-washing line1
28Superheated water unit2
29Laboratory cabinet with ventilation1
30Laboratory glasswear cabinet1
31Stainless steel Table 1200х600х8006
32Personal hand washing table1
33Washing unit5
34Box washing unit1
35Water heating5
36Shower1
37Clothes wardrobes8
38Conditionnins system4
39Outdooe ice water generator 400001

Product Tags:

milk processing plant

      

dairy processing equipment

      
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