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Pasteurized milk and cream production line for 25,000 liters – Uralskij zavod pishchevogo oborudovaniya, OOO | all.biz
Buy Pasteurized milk and cream production line for 25,000 liters
Pasteurized milk and cream production line for 25,000 liters

Pasteurized milk and cream production line for 25,000 liters

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Technical characteristics
  • BrandУЗПО
  • Country of manufactureRussia
Description

Pasteurized milk and cream production line for 25,000 liters

The processing line of 25,000 liters of milk allows you to accept and process raw milk to obtain the following products:

Pasteurized milk MJ 3.2% - 10000 kg

Pasteurized milk MJ 2.5% - 2000 kg

Kefir MJ 2.5% - 2000 kg

Kefir mj 1.0% - 1000 kg

Ryazhenka mj 4.0% - 1000 kg

Yogurt (snowball) MJ 3.2% - 1000 kg

Sour cream MJ 20% - 1000 kg

Cottage cheese mj 9.0% - 350 kg

Low - fat cottage cheese MJ - 310 kg

Baked milk MJ 4.0% - 1000 kg

Drinking cream mj 10% - 300 kg

Soft cheese - 100 kg

Butter MJ 82.5% - 150 kg

Serum - 3500 L

The processing line of 25,000 liters of milk allows you to accept and process raw milk to obtain the following products:

  • Pasteurized milk MJ 3.2% - 10000 kg
  • Pasteurized milk MJ 2.5% - 2000 kg
  • Kefir MJ 2.5% - 2000 kg
  • Kefir mj 1.0% - 1000 kg
  • Ryazhenka mj 4.0% - 1000 kg
  • Yogurt (snowball) MJ 3.2% - 1000 kg
  • Sour cream MJ 20% - 1000 kg
  • Cottage cheese mj 9.0% - 350 kg
  • Low - fat cottage cheese MJ 310 kg
  • Baked milk MJ 4.0% - 1000 kg
  • Drinking cream mj 10% - 300 kg
  • Soft cheese - 100kg
  • Butter MJ 82.5% - 150 kg
  • Serum - 3500 l.

A set of equipment included in the line provides the following processes:

  1. Preliminary cleaning with a filter (2) when a centrifugal pump ONC delivers 12.5 (1) raw milk to universal tanks Y1 - WWS - 10 (4) (5);
  2. Supply by the centrifugal pump ONC 12.5 (6) of raw cold milk to the pasteurization and cooling unit POU - 10000 (9);
  3. Pasteurization and cooling of milk in the stream in the pasteurization - cooling unit POU - 10000 (9) at different temperature conditions required for the products. 4. Supply from a pasteurization and cooling unit (9) of milk heated to 40 degrees to a separator - cream separator (7) for separating milk into cream and return or to a milk separator (8) depending on the program currently set (if in the current the shift does not require the separation of milk into different fractions, but only pasteurization is needed, a separator - milk cleaner is used);
  4. Normalization of cream and milk, sorting by quality in universal tanks (5) (19);
  5. Homogenization (10) of milk mixtures, cream at a temperature of 60 - 70 degrees in order to obtain a product with a dense uniform consistency.
  6. Serving pasteurized skimmed or normalized milk in curd baths (12) for its further processing (heating to the temperature of fermentation, fermentation, fermentation of milk on the curd, processing and unloading the curd clot for further pressing and cooling in UPT (14);
  7. Obtaining oil by whipping cream on a drum - type oil manufacturer (29);
  8. Fermentation and ripening of soft cheeses in baths of long - term pasteurization of VDP - 350 (27);
  9. Fermentation and fermentation of k / m products - sour cream, kefir, yogurt in long - term pasteurization baths (11) (24) (28) and universal tanks Y1 - WWS - 2.5 (25) with their further supply by rotary pump (15) for filling ;
  10. The cooling of pasteurized milk in universal tanks Ya1 - WWS - 10 (19) with the subsequent supply of chilled milk by the ONTs 3.5 (21) pump for bottling.

Packing is implemented using (at the request of the customer):

  • Filling machine in PE bags for milk and dairy products (22),
  • Filling machine for filling sour cream in cups (26),
  • Pure - filling machine for fermented milk products (23),
  • Filling machine for packing briquette oil (30).
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Pasteurized milk and cream production line for 25,000 liters
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