December 21, 2018 - created by chirty jimei,
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The main microbiological purpose of ultra-high temperature treatment of Milk Production Line is to inactivate spore-forming bacteria that grow during storage and cause spoilage. The main target is Bac... moreThe main microbiological purpose of ultra-high temperature treatment of Milk Production Line is to inactivate spore-forming bacteria that grow during storage and cause spoilage. The main target is Bacillus, especially heat-resistant Bacillus such as Bacillus licheniformis and Bacillus subtilis. Bacillus stearothermophilus is an extremely heat-resistant Bacillus found in milk, but because it grows only at temperatures above 50 ° C, it does not cause problems in ultra-high temperature milk unless the milk is in storage Being abused by severe temperature. Recently, another extremely heat-resistant Bacillus, spore heat-producing bacteria, caused problems in ultra-high temperature milk; unfortunately, unlike Azotobacter, this organism is mesophilic, that is, it It can be grown at room temperature.
The thermal conditions used for UHT processing were designed to reduce the number of logs by heat-resistant Bacillus. This corresponds to a bacterial index (B*) of 1. The B* of the UHT process should be at least 1. In fact, most UHV power plants have exceeded this requirement by a reasonable margin. Many different temperature-time combinations, from 130 ° C for about 30 seconds to 160 ° C for less than 0.05 seconds, can achieve this goal, but in fact very long and very short hold times are not commercially viable. . The most common UHT temperatures used commercially are in the range of 137 to 145 °C.
The main steps of the UHT process are as follows:
Warm up, with or without hold time
Homogenization (for indirect systems)
Heat to sterilization temperature
Keep at sterilization temperature
Initial cooling
Homogenization (alternative location of direct or indirect systems)
Final cooling
Aseptic packaging
The preheating stage has a temperature of -5 ° C to - 90 ° C and is sterilized using hot milk as a heat source for the tube or plate heat exchanger. This thermal regeneration step is very important for the energy efficiency of UHT devices. More than 90% of the heat can be regenerated, although this number varies by plant type. In some plants, the milk is held in the insulated tube for a period of time after preheating, for example, as shown in Figure 1, at about 95 ° C for 60 seconds. The main reason for this step is to reduce the amount of fouling or deposit formation in subsequent heat exchangers, although as described below, this can have a significant impact on the quality of the final product by inactivating the natural milk enzyme.
The final heating step to achieve the desired sterilization temperature is achieved by one of two main heating methods, the so-called direct and indirect systems. The direct system heats the milk by direct contact with cooking superheated steam, while the indirect system employs a heat exchanger in which the superheated steam indirectly heats the milk through a stainless steel separator in the form of a pipe or plate. The direct system may be an injection type that injects steam into the milk, or an injection type that injects milk into the superheated steam chamber. The main difference between direct and indirect systems is the heating rate of milk. The direct system heats the milk from the preheat temperature to the sterilization temperature in less than one second, while the indirect system can take from a few seconds to a few minutes. The main consequence of this difference is that for the same bactericidal effect, the direct system produces much less chemical change in the milk composition than the indirect system7.
When the sterilization temperature is reached, the milk enters a holding tube. The temperature of the milk and the time required to pass the holding tube are nominal conditions commonly referred to during the operation of the UHT Milk Machine, for example 140 ° C for 5 seconds. Although this is a convenient practice, it does not give a real picture of the heat treatment experienced by the product. Many chemical and microbiological changes occur in the heating step immediately prior to the sterilization step and in the cooling step immediately following the sterilization step, so these portions of the device should be considered in addition to the sterilization holding tube when considering the extent of these changes.
The initial cooling of the product in the direct system is very fast as it passes through the vacuum chamber, which removes the water condensed into the product during the steam heating process, and in doing so, the product The temperature returns to a temperature near which it is heated, typically about 75 °C. In the final cooling step in the direct system, and in the two cooling steps in the indirect system, the heat from the hot milk is transferred to the cold milk in the preheat/thermal regeneration step. less
December 19, 2018 - created by chirty jimei,
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High temperature treatment 280 - 290 °F will kill almost all bacteria, yeast and mold that will destroy milk. This ultra-pasteurization process is the processing step required before filling into the... moreHigh temperature treatment 280 - 290 °F will kill almost all bacteria, yeast and mold that will destroy milk. This ultra-pasteurization process is the processing step required before filling into the package. The milk in the UHT Milk Machine is usually filled into two different forms after processing, as follows:
Dairy products with extended shelf life (ESL) (usually 1 quart to 1/2 gallon size) are packaged in an environment that is less risky for post-treatment contamination. The typical shelf life of these products is 60 - 90 days and the milk must be refrigerated.
When the UHT process is combined with aseptic filling equipment, the risk of post-treatment environmental contamination is minimal, and the shelf life of these products on your food cabinet or store shelf at room temperature can be 6 - 12 months. Although government regulations still allow up to 20,000 colony forming units per milliliter of milk, you will not find any microbial growth, even on expiration dates. One reason they did not extend the life of these products is that sensory properties degrade over time, not because of product spoilage, but because of bacteria.
Sensory characteristics
A sensory complaint about UHT processed milk is "cooked". Although it can be classified as odor compared to HTST or raw milk, I personally feel that this milk has a better taste and is more attractive. It is the high temperature of this process that gives the milk the taste of cooking.
Packing pasteurized HTST milk into a translucent milk jug can transfer the oxidized taste to the milk through fluorescent lighting, which is not an attractive flavor addition. Aseptically packaged milk does not encounter this problem because these packages are designed to be lightfast.
Pros and cons
Benefits of producing milk from ultra-high temperature processing and aseptically packaged Milk Production Line:
The shelf life is usually 6 - 12 months.
Milk can be stored at ambient temperature. No need to refrigerate. Great for survival kits.
Bacteria do not grow in the product until the seal on the package is broken.
Disadvantages:
The average cost is higher.
The sensory characteristics are different from traditional pasteurized HTST milk. Look forward to a more "cooked" taste. less
December 7, 2018 - created by chirty jimei,
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Milk is natural. It contains only three ingredients: milk, vitamin A and vitamin D. However, like many foods from nature, we should all pay attention to safety. Farmers want you to like fresh milk, an... moreMilk is natural. It contains only three ingredients: milk, vitamin A and vitamin D. However, like many foods from nature, we should all pay attention to safety. Farmers want you to like fresh milk, and they understand that sterilization is an important step in ensuring food safety. UHT Milk Machine only make milk safer. According to the Food and Drug Administration (FDA), this does not reduce the nutritional value of milk or the naturalness of milk.
The power of ultra-high temperature instant sterilization
Ultra-high temperature instant sterilization is the process of heating milk to eliminate potentially harmful pathogens. This is purely physical and nothing is added to the milk. Just like cooking raw meat, this important step in food safety systems can be very helpful in protecting people from dangerous food-borne diseases. The Centers for Disease Control and Prevention (CDC) recommends avoiding raw milk because it can cause food poisoning.
Disease caused by raw milk
In the past few years, recent trends in the sale of raw milk have led to more than 80 outbreaks of foodborne illness, including Listeria, Salmonella and E. coli, causing tens of thousands of illnesses or deaths. Some people are more likely to get sick from raw milk than others. In the past five years, 59% of outbreaks included at least one child under the age of five.
Nutritional comparison between raw milk and uht sterilized milk
Heating milk for ultra-high temperature instant sterilization destroys harmful pathogens, and many of the nutritional benefits of milk, such as vitamin A, vitamin D and protein, still exist. Some enzymes are inactivated during the ultra-high temperature instant sterilization process, but are not important to human health. Any other nutrients that are reduced in ultra-high temperature instant sterilized milk are often found in other foods.
Shanghai Jimei Food Machinery Co., Ltd. provides high-quality Milk Production Line solutions and related advanced equipment for the majority of dairy manufacturers, creating a wealth for you. less
December 3, 2018 - created by chirty jimei,
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Ultra high temperature and high temperature
When you compare these two types of milk, there are many factors that make one type of milk more attractive than the other. This actually comes down to the ... moreUltra high temperature and high temperature
When you compare these two types of milk, there are many factors that make one type of milk more attractive than the other. This actually comes down to the most valuable quality for the end user. Storage and shelf life are the bigger differences we can see between the two. When we look at most of the consumption of these two types of milk, we will find that culture and tradition have a great influence on which milk you choose. Americans traditionally buy milk and store it in the refrigerator. For example, in Europe or South America, storage space is more limited, and storing milk on shelves is not used by Americans.
When the UHT Milk Machine was first introduced to the US market in 1993, it was discovered that Americans did not trust milk that was not refrigerated. The North American market prefers cold milk, and ultra-high temperature milk does not require refrigeration. Inspired by this fact, it is said that a milk producer has begun selling ordinary packaged ultra-high temperature milk in the aisle of the refrigerator without promoting their pasteurization methods. Almost all organic milk and most conventional milk in American supermarkets are now treated at ultra high temperatures. This example is just to show that we are a habitual creature and it is difficult for us to get out of our comfort zone.
Although some people may argue that, in addition to storage, because the temperature, taste and color of the milk being pasteurized Milk Production Line are slightly different, for most Americans, this comes down to the consumption of milk bought from the shelves. The outlook, because most people are fed milk from the cold storage area. Next time you look at the label in the grocery store, see how the milk you bought is pasteurized, and then ask yourself if it is ultra-high temperature or ultra-high temperature? less
November 22, 2018 - created by chirty jimei,
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The ultra-high temperature Milk Production Line produces several types of market dairy products, namely whole milk, skimmed milk and standardized milk of various fat contents.
Pasteurized milk is milk... moreThe ultra-high temperature Milk Production Line produces several types of market dairy products, namely whole milk, skimmed milk and standardized milk of various fat contents.
Pasteurized milk is milk that has been heat treated to kill pathogenic pathogens. In the pasteurization process, not all pathogens are removed, so pasteurized milk is not 100% sterile, but many people think that drinking is safer than raw milk that is not pasteurized at all. Most of the milk sold in commercial grocery stores is pasteurized and most of the milk is homogenized to prevent cream separation.
First, the milk is preheated and standardized by the online cream standardization system. The purpose of standardization is to give milk a clear, guaranteed fat content. The normal value is 1.5% for low fat milk and 3% for regular grade milk, as low as 0.1% fat and 0.5% skim milk.
The standardized milk is then homogenized. The purpose of homogenization is to decompose or finely distribute the fat globules in milk to reduce creaming. Homogenization can be all or part of it. Partial homogenization is a more economical solution because a smaller homogenizer can be used.
The milk is now pumped to the heated portion of the milk heat exchanger where it is pasteurized. The necessary holding time is provided by a separate holding tube. The pasteurization temperature was continuously recorded. The pump is a booster pump that increases the pressure of the product to the level where the pasteurized product is not contaminated by untreated milk or cooling media if a plate heat exchanger leaks. If the pasteurization temperature drops, the temperature transmitter will detect this. A signal activates the diverter valve and the milk flows back to the balance tank. After pasteurization, the milk continues to enter the cooling section of the heat exchanger where it is regenerated by the input untreated cold milk and then enters the cooling section where it is cooled by ice water. The cold milk is then pumped to the filling machine.
Temperature and pasteurization hold time are very important factors and must be precisely defined according to the quality and shelf life requirements of the milk. The pasteurization temperature is usually 72 - 75 ° C for 15 - 20 seconds. A common requirement is that heat treatment must ensure that unwanted microorganisms and all pathogenic bacteria are destroyed without damaging the product.
Shanghai Jimei Food Machinery Co., Ltd. provides a complete range of products and equipment for dairy companies. In addition to the above-mentioned bus milk machine, we also provide a more complete UHT Milk Machine. Welcome to buy. less
November 19, 2018 - created by chirty jimei,
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Some water-soluble vitamins, including B vitamins, are less thermally stable than other nutrients. However, the most important B vitamins in milk are riboflavin (vitamin B2) and vitamin B12, both of w... moreSome water-soluble vitamins, including B vitamins, are less thermally stable than other nutrients. However, the most important B vitamins in milk are riboflavin (vitamin B2) and vitamin B12, both of which have good thermal stability. Riboflavin levels were not affected and vitamin B12 lost less than 10% after pasteurization.
UHT Milk Machine
UHT typically involves heating the milk to at least 135 degrees Celsius in a shorter period of time - typically about 4 seconds. It keeps the milk high quality for a longer period of time, extends shelf life, and can be stored in the cabinet until it is opened. Like pasteurization, most of the nutrients in milk are largely unaffected by ultra-high temperatures, which means that ultra-high temperature milk and fresh milk contain almost the same nutrients, except for some B vitamins that may be slightly lower. Among the major B vitamins in milk, the loss of vitamin B12 is greater (10-20%) than pasteurization, although this may be affected by milk storage time. Riboflavin levels are not affected by ultra high temperatures.
Spray drying
Spray drying is used to make milk powder, allowing milk to be stored and enjoyed longer than liquid milk. The milk is sprayed into a fine mist to evaporate the water, producing a soft, delicate white powder. Carefully ensure that this process is placed on the milk as gently as possible. This means that the spray-dried powder retains about 90% of the riboflavin and at least two-thirds of the vitamin B12 in fresh milk, and the other major nutrients are essentially unchanged.
The taste and form of milk is very variable, and the tastes of consumers in the market are constantly changing. Do you want to attract consumers' attention at any time? Then be sure to choose more advanced equipment for your Milk Production Line and improve production in a comprehensive way. less
Rice huller is an indispensable part of rice quality testing and rice processing. At this stage, small-scale rice huller machine is often used. In rice production, enterprises use small rice huller machine to not only understand rice in time. The nature of the processing technology, while also being able to guide the production of rice plants, significantly improve the economic benefits of rice plants. Rice huller machine is a kind of rice shelling product which can completely separate the chaff at one time, with low noise, small volume, beautiful appearance, small footprint and high shelling rate. The separation of the chaff in a short period of time is widely used in various quality inspection institutions, grain enterprises, agriculture, food processing and scientific research institutions such as rice quality testing equipment.
The basic condition for the normal operation of the Shigu machine head is that there is a certain gap between the two rubber rollers that rotate in opposite directions, a certain pressure and a certain line speed difference. The changes of these three are more obvious and have a greater impact. The two roll gap is also called the rolling distance. The grain passes through the gap, and the size of the rolling distance affects the angle of the rolling angle and the final rolling angle. Theoretically, the condition that the grain enters the roll is that the rolling angle is smaller than the friction angle between the grain and the rubber roll surface. The larger the rolling distance, the smaller the rolling angle. However, when the rolling distance is too large, the working length of the rubber roller will decrease, and the shelling rate will decrease. The rolling distance is generally about 0*55 and varies slightly with the size of the grain. The size of the rolling distance determines the pressure of the grain entering the two rolls. This pressure includes the surface of the rubber roller after being squeezed by the grain. Elastic deformation caused by elastic deformation. The smaller the rolling distance, the larger the roll surface deformation, the greater the elastic force, and the greater the pressure on the grain. The appropriate pressure between the rolls is calculated according to the calculation of the elastic force generated by the deformation of the rubber roller.
November 13, 2018 - created by chirty jimei,
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Ultra high temperature processing milk
Milk is a highly perishable food, so in order to make it storage and distribution for consumption without deterioration, and not to pose a health threat to the g... moreUltra high temperature processing milk
Milk is a highly perishable food, so in order to make it storage and distribution for consumption without deterioration, and not to pose a health threat to the growth of pathogens, the Milk Production Line heats the milk. In many parts of the world, the most common type of heat treatment is pasteurization, which is carried out at at least 72 ° C for 15 seconds. This is the minimum heat treatment required to destroy most pathogenic microorganisms and also destroys most spoilage microorganisms. However, after pasteurization and packaging, a small amount of bacteria still exists and can grow during storage. This growth is slow at low temperatures, so pasteurized milk is always kept cold. Even in cold storage, pasteurized milk can only be stored for about two weeks.
One way to extend the shelf life of milk is to heat the milk to a temperature sufficient to destroy almost all microorganisms and then store it in a sealed container without contamination by bacteria. There are two ways to do this: in-container sterilization and ultra-high temperature (UHT) treatment. Both produce "commercially sterile" products, which means that the milk does not contain microorganisms that can grow under normal storage conditions, in which case the normal storage conditions are room temperature 2,3.
In-tank sterilization using canned technology is a batch operation involving heating the final milk container at 110 - 120 ° C for 10-20 minutes in an autoclave. In contrast, ultra high temperature processing involves heating the milk in a continuous flow system at about 140 ° C for a very short period of time - about 5 seconds.
Although the two methods have the same microbial action, their chemical effects on milk components are quite different. Sterilized milk in containers usually has a noticeable ripeness and a slightly brownish color. On the other hand, the milk of the UHT Milk Machine is much less cooked, and the brown color (if any) is rare. The difference in product quality between these two sterilized milks is the main driver for the development of ultra-high temperature processing to produce shelf-stable products. However, the main driver of commercialization and widespread adoption is the development of aseptic packaging, through which sterilized milk is packaged as aseptically packaged and sealed. less
November 2, 2018 - created by chirty jimei,
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Shanghai Jimei Food Machinery Co., Ltd. integrates production, sales, installation, technical support and after-sales service. We have completed the supply of several turnkey projects and complete set... moreShanghai Jimei Food Machinery Co., Ltd. integrates production, sales, installation, technical support and after-sales service. We have completed the supply of several turnkey projects and complete sets of equipment for many well-known dairy and beverage manufacturers at home and abroad.
Our designed Milk Production Line and equipment feature simplicity, practicality, deliciousness, precision and advanced features. Combining our extensive experience, we have created excellent products with the following characteristics:
1. Good design and layout, simple and practical;
2. Each spare part combines high technology with better performance;
3. Low noise creates a happy working environment;
4. Low energy design;
5. Better matching ensures the rationality of the process. Compact structure and beautiful layout.
6. Economic investment and low maintenance costs.
Our professional responsibility includes: dairy products, fruit drinks, carbonated juices, jams and ketchup, condiments, kimchi and more. "To ensure the survival of the organization through guaranteed quality, and to seek development through reputation." is our development philosophy. I believe that choosing our UHT Milk Machine equipment will enable you to produce products that consumers can rest assured. less
JLGJ-45 type inspection rice huller machine is widely used in grain, seed, agricultural food colleges, commodity inspection and scientific research, and other food departments to test the roughness of rice, the quality of rice, seed viability and rapid bud test shelling must not be used one less instrument.
The rice huller machine is made of aluminum alloy, which is made by one-time casting and brass slope. With suitable rubber rolls, it is equipped with a roll elastic device and air volume adjusting device which facilitates the roughening of large and small types of rice, so that users can adjust to a single-time shelling rate of more than 99% under different types of rice, and rice and clam shells. It is separated and clean, and the rice is not broken, not hairy, not black.
The rice huller machine has beautiful appearance, sturdy and durable, small size, light weight, simple operation, convenient carrying, simple replacement parts, stable mechanical performance, low noise, fast roughing speed, and various types of rice indexes up to GB1350-1999, GB. /T17891-1999 National new standards requirements.
October 29, 2018 - created by chirty jimei,
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Jimei Foods has always been an innovation leader and designer of precision filling machines for the dairy industry. We are suitable for the filling and capping machines required for the production of ... moreJimei Foods has always been an innovation leader and designer of precision filling machines for the dairy industry. We are suitable for the filling and capping machines required for the production of a wide range of Milk Production Line, covering all types of dairy products from fresh milk to yoghurt pre-formed cups. Our bottle filling machines meet the sterility standards required by dairy manufacturers.
Choose the right dairy filling equipment
We know that choosing the best solution for your filling needs can be a complicated process. There are many aspects to consider when deciding on the best option to meet your unique needs. Milk is a fragile living product. It is very sensitive to microbiology and is an ideal breeding ground for microorganisms. In addition, it is very sensitive to light, and the choice of equipment and materials plays a key role in the filling of dairy products.
Whether your product is UHT milk, ESL milk, pasteurized milk or sterilized milk, it is important to select the right container and take all necessary hygiene precautions during the filling process.
Our engineers, designers and support staff are experienced in helping our customers understand how each possible change will affect the final solution. They are good at designing the best filling system for your needs.
Entire picture
Choosing a filling machine is only part of the equation; there are other factors to consider. What type of environment is required inside the machine, depending on your requirements? What kind of treatment is needed for bottles and caps? What is a disinfection method and how does it affect other machine functions? What types of cleaning and maintenance processes are required?
Each of these choices needs to be considered individually and collectively, as all parts are interrelated and each affects the entire filling operation. A wrong choice may affect the outcome of the final product.
These choices will determine run time, maintenance, hygiene, shelf life, cost, and more.
Jimei Food Machinery Co., Ltd. has many years of experience in the design and manufacture of food machinery. No matter what kind of equipment you need, I believe we can provide you with UHT Milk Machine, filling machine, separator, etc. Come and consult! less
October 19, 2018 - created by chirty jimei,
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Milk processing is the main process for the dairy industry to drive business growth. There are many processes in dairy products that are very useful and help the Milk Processing Plant to process bette... moreMilk processing is the main process for the dairy industry to drive business growth. There are many processes in dairy products that are very useful and help the Milk Processing Plant to process better. These processes require efficient modern milk processing equipment that is beneficial to the dairy industry and helps increase milk production. The following are several different processes performed by dairy equipment that are critical to large-scale production.
Milk production process
The milk production process is important for dairy products. Milk is collected from the dairy farmers and transported to the dairy for milk processing to collect the milk market and other dairy products such as butter, cheese, butter, casein, and yogurt.
Milk processing device
Farmers continue to produce milk in the dairy. The milk is then transported by truck to the tank and taken to different dairy and milk processing plants. Milk is pumped from the tank to the milk processing unit where the milk is separated and tested. In the milk processing unit, milk is considered and tested, the air is removed, and the milk is cooled prior to further milk processing and storage.
Milk storage device
The milk is stored in milk cans or pumps that go directly from the milk processing unit to the milk processing line. It will be stored in silos along different stages of the production line, and these intermediate treatment tanks will automatically enter the process line.
Milk sterilization
Milk processing sterilization to reduce bacteria is well known for sterilization. It depends on the amount and type of bacteria and the shelf life of the dairy product that you want to obtain. In addition to pasteurization, the current milk company is also the choice of the UHT Milk Machine. Compared with the former, this technology can kill the bacteria in the product more effectively, and it is more safe and more conducive to transportation. And storage. less
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