UHT Milk Processing Machine Manufacturer

A non-sterile product, such as raw milk, is transformed through the ultra-high temperature (UHT) process into a packaged, commercially sterile product that is stable for several months at room temperature. Using the UHT technology to pasteurize milk is a practical modern technique. Milk that has been ultra-pasteurized or UHT treated has simply been heated to extremely high temperatures. Before being placed in a sterile container, the milk is heated in a continuous flow system at 135-150 degrees Celsius for 1 to 8 seconds. Almost all of the dangerous bacteria or germs present in the milk are eliminated during this process.

1. Extended shelf life: Regular milk is known to spoil significantly more quickly than UHT or Ultra Pasteurized milk. The milk is put into airtight containers in a sterile atmosphere after going through UHT processing.
2. High nutritional value: The quantity of bacteria and enzymes in UHT milk is virtually completely eliminated after pasteurization.
3. High quality: Due to the UHT treatment’s shortened processing time, milk requires less come-up and cool-down time, producing a product of greater quality.
4. Safer than untreated milk: UHT milk is safer for you and your family to ingest since the heat-resistant bacteria in milk are destroyed during the UHT procedure.
5. No need for refrigeration for storage: The benefits of storing UHT milk at room temperature are undeniable. At the processing facility, distribution facilities, and retail shelves, it lowers total storage costs and streamlines distribution chain management.

All bacteria are destroyed during the ultra-high heat processing that is used to produce UHT milk. After that, the milk is sealed in an aseptic container to prevent the entry of any germs and keep it safe for months without refrigeration. Simply put, preservatives are not necessary in a UHT treated product because no microorganisms are growing there. Additionally shielding the product from air and light, aseptic containers safeguard the product’s quality.

1. High capacity ( from 1 m3 up to 40 m3/h)
2. being able to process viscous products, such as cream, bechamel, and spread cheese
3. Fat separation and fouling are rare phenomena.
4. Low lactulose index (<150)
5. preservation of the finished product’s nutritional and organoleptic properties
6. Production cycles that are extended and continuous with periodic cleaning. As a result, there are fewer instances, lower washing cycle expenses, and fewer product losses.
7. High product quality
8. High heat recovery

1. Expensive process / Energy consumption / Equipment

Complexity

2. Unknown milk origin: Raw milk from many suppliers is frequently blended into one batch before being processed at a facility. If there are problems with the batch, this makes tracking more challenging.
3. Reduces nutritional value of milk: B vitamins are reduced by 10%, folic acid by 15%, and vitamin C by 25% when they are processed with UHT machines. The water-soluble vitamins (pantothenic acid, nicotinic acid, riboflavin, and biotin) and some of the fat-soluble vitamins (A, D, and E) are essentially unaffected by UHT treatment, however losses of 20 and 30 percent in thiamine and vitamin B12 can happen.

1. In order to reduce product loss, aid in cleaning, and lower sewage production, residues from the production equipment must be removed.
2. The products must all be permitted to drain from the tank and pipe walls. If there is a thick layer of solid residue on the surface, it needs to be carefully scraped off. The remaining milk must either be blown out of the production lines, cleaned out, or forced out with water.
3. With a warm pre-rinse, milk fat residue is simple to remove. However, one must be careful that the temperature does not rise above 55 degrees Celsius since this could cause the residue’s protein components to coagulate.
4. Equipment becomes physically, chemically, and bacterially clean when properly cleansed with acid and alkaline solutions.
5. A wetting agent or surfactant should be added to the detergent solutions that contain alkalis, such as NaOH (caustic soda), to ensure effective contact between the detergent solution and the filth film. The liquid’s surface tension is lowered as a result.

A UHT milk processing machine can last for a long time as long as it is properly maintained. Proper maintenance is very important to prolong the life span of the machine.