Pabrik pengolahan produk susu kecil bekas, 2000 l/jam

Used processing plant for small dairy products, 2000 l/h

Milk reception and initial storage
The used processing line for small dairy products, 2000 l/h, begins with a milk reception unit consisting of two Lactofreeze tanks and a receiving pump. Operators first transfer raw milk into the tanks, where it remains cooled. This system ensures thermal stability before processing. Additionally, this setup minimizes microbial load while enabling a continuous transition to the pasteurization stage.

Pasteurization and separation
During pasteurization, a plate heat exchanger with a holding section and auxiliary systems is used, all rated for 2,000 liters per hour. Specifically, the pasteurizer quickly heats the milk and holds it at a predefined temperature to eliminate pathogens. This is followed by a GEA WESTFALIA separator, with a capacity of 3,000 l/h, which handles cream separation. Simultaneously, the RANNIE homogenizer (1,000 l/h) reduces fat globule size, improving emulsion stability and preventing cream separation.

Fermentation and coagulation
After thermal treatment, milk moves to fermentation. Here, an insulated double-walled fermentation tank with a 1,000-liter capacity and planetary agitator ensures uniform bacterial activity and precise temperature control. In parallel, a 1,000-liter coagulation tank equipped with a planetary mixer initiates the coagulation process. Both tanks help optimize protein structuring for yogurt, cheese, and cultured cream products.

Cheese processing and whey drainage
After coagulation, the used processing line for small dairy products, 2000 l/h, continues with cheese processing. The system includes a 500-liter vessel with a drainage sieve and two cheese drainage trays, allowing operators to efficiently process large quantities of curd. These components simplify whey separation and ensure compliance with hygiene standards. Their design also supports easy cleaning and minimizes risk of cross-contamination.

Packaging operations
When products are ready for packaging, the line integrates both semi-automatic and automatic solutions. Initially, a semi-automatic filler portions pasteurized milk into one-liter pouches. Subsequently, the yogurt cup filler automatically fills and seals 75 mm and 95 mm cups at rates of up to 1,800 units per hour. The ETICAP rotary labeller (2004) applies both front and back self-adhesive labels to cylindrical cups, ensuring consistent alignment and adhesion.

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Date coding, thermal control, and end-of-line packaging
Furthermore, a Videojet 1220 coder (2019) applies expiry dates to each product via belt conveyor. Downstream, a vacuum packaging machine processes fresh and cheese portions. The thermal utilities include a solid fuel boiler with 115 to 150 kW output (2014), featuring dual transfer pumps. An ice water tank (5,000 L, 2014) and a chiller unit (2018) maintain a consistent temperature across the entire line.

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