The steps in milk processing: Primary Processing - Ingredient Processing - Mixing - Further Processing
1. Primary Processing
The raw milk must be tested for antibiotics and temperature before enters the factory processing area. Once approved for use, it is pumped into storage silos where it undergoes pasteurization, homogenization and separation. After processing, the milk is then stored up in the storeroom and wait to be attested.
2. Ingredient Processing
A proper amount of ingredients that undergo accurately weighted is allowed to flow into the shear tank. And in order to guarantee the quality, it has to go through primary filtration, milling and secondary filtration.
(1) Primary Filtration
The filtration cloth with a precision of 200 microns is used to conduct primary filtration of the milk in the shear emulsification tank, mainly filtering the undissolved ingredients.
After pre-filtration, the milk is then homogenized to reduce the size of the remaining milk fat particles by the colloid mill.
(3) Secondary Filtration
Security filters are used as secondary filtration to the ingredients, removes debris, some bacteria, and any sediment that may be present.
High Flow Cartridge Filter, Filter Media: PP, Length: 40 ", OD: 152mm, Rating: 5 micron, O-ring: EPDM, Outside: PP Outer Cage.
Pleated Cartridge Filter, Filter Media: PP, Length: 40 ", OD: 70mm, Rating: 5 micron, End Cap Type: 226/Fin, o-ring: Silicone, Inside: PP Inner Core, Outside: PP Outer Cage.
The processed ingredients are stored in the mixing tank and mixed with attested milk in the storeroom after sampling inspection.
Increasing the storage life by thermization or pasteurization, and mixing or culturing milk for flavored and yogurt products.