Dairy Milk Processing Plant & Machinery Solutions

Raw milk arriving from collection centres is weighed, tested and cooled before it enters insulated storage. Chilling the milk as soon as it is received slows bacterial growth until processing begins.

A centrifugal separator removes sediment and splits the milk into skim milk and cream. Measured cream is blended back into the skim milk to set the fat level of the finished product.

The standardised milk is forced through a homogeniser so the fat globules are broken down and evenly dispersed. This keeps a cream layer from rising to the top during storage.

Milk is pasteurised or sterilised and then cooled again through a heat exchanger. Steam for the heating stage is raised in the plant boiler and fed to the process vessels.

Treated milk is filled into pouches, bottles or cups on enclosed filling lines and sealed straight away. Each pack is coded with batch and date details as it leaves the filler.

Filled packs are checked for fill weight, leaks and stray metal before they are crated. Crates move into a cold room so the chain stays unbroken until dispatch.