Product Application

1.Raw material receiving and inspection:

The raw materials (such as milk) entering the factory must undergo strict quality testing, including but not limited to fat content, protein content, dry matter, acidity, antibiotic residue and other indicators, to ensure that the raw materials meet production standards.

2.Pre processing:

Remove impurities from the raw materials, and if necessary, perform filtration, precipitation, or other purification treatments.

Standardization may be necessary, which involves adjusting the fat, protein, and other levels of raw materials by adding or removing certain components.

If necessary, homogenization treatment may also be carried out to reduce the size of fat particles and make the product more stable.

3.Preheating:

Preheat the preprocessed raw materials through plate heat exchangers or tube heaters, gradually heating them up to a temperature close to the required temperature for pasteurization.

4.Pasteurization stage:

Low temperature long-term (LTLT) treatment: Heat the raw materials to about 62-65 ℃ and maintain for at least 30 minutes, effectively killing most pathogens while retaining a certain amount of lactic acid bacteria activity.

High temperature short-term (HTST) treatment: Rapidly heating the raw materials to 7590 ℃ and holding for 1516 seconds is more efficient, but it causes relatively greater damage to heat sensitive nutrients.

5.Cooling:

The sterilized raw materials are immediately cooled down to around 4-6 ℃ through the cooling system to prevent bacterial regrowth and ensure that the taste and texture of the product are not affected.

6.Filling and sealing:

Under sterile conditions, fill the cooled raw materials into pre disinfected containers (such as glass bottles, plastic bottles, or paper boxes) and seal them.

7.Post processing:

The cooled product may require further stable cooling and draining through a cooling line to ensure that there are no water stains on the surface of the product.

Finally, pack and seal the boxes, preparing for storage and transportation.

8.Storage and transportation:

The finished products are stored in a specific refrigerated environment to ensure that they maintain low temperatures throughout the entire supply chain, ensuring food safety and shelf life.