Dairy Equipments
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Liquid Milk Processing Plant |
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Sweetened Condensed Milk Plant |
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Evaporated Milk Plant |
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Khoa Making Plant |
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Cream Making Plant |
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| LIQUID MILK PROCESSING PLANT |
MILK worldwide is considered as one
of the world's most valuable protein food. It is available
in various forms, and it is processed into an ever increasing
vareity of nutritional products.
Technolink offers small milk processing equipment for handling milk in litre capacity of 1000-500000 litres per day. A number of products like ghee, butter, cream, toned milk, double toned milk, skimmed milk, can also be manufactured by applying various different processes.
Generally milk is first received in a dump tank from
the road milk tankers. It is then chilled in a chilling
unit from a temperature varying from 35ºC to
4ºC. Then this chilled milk is pasteurised in
a plate heat exchanger.
This milk is then transferred to the cream separator
if there is a need to manufacture ghee, butter &
cream and skimmed milk. If not, the pasteurised milk
is sent for packing done by a packing machine, in
pouches of various capacities like ½ kg &
1 kg. The plant will be in operation for 20 hours
a day. Technolink provides you with a one point hub
where all the equipments are manufactured under one
roof and the complete process would be based on the
lines of the Food & Drug Board .
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| PRODUCT SPECIFICATION |
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Fat (min) |
SNF |
| Double Toned Milk |
1.5% |
9.0% |
| Toned Milk |
3.0% |
8.5% |
| Full Cream Milk |
6.0% |
8.5% |
| Skimmed Milk |
Max 0.5% |
9.0% |
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The Knowledge gained from experience and process technology available through Technolink extends to all kinds of consumer milk products, whether they are manufactured by way of traditional processing techniques or by more sophisticated ones such as Evaporating, Spray Drying and Fluidized Bed Drying.
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| MILK PRODUCTS |
| Pasteurized Milk |
Sterilized Milk |
Flavored Milk |
| Cultured Milk |
Chocolate Milk |
Cream |
| Butter |
Sweetened Condensed Milk |
Ghee |
| Milk Shake Powder |
Malted Milk |
Whole Milk Powder |
| Baby Food |
Skim Milk Powder |
Whey Powder |
| Ice Cream Milk Powder |
Yoghurt |
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| GENERAL MILK PROCESSING LAYOUT |
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| CREAM RIPENING TANK ( 3000 Ltrs Capacity ) |
SWEETENED CONDENSED MILK PLANT
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Sweetened Condensed milk is basically concentrated milk to which sugar has been added. The high sugar concentration in sweetened condensed milk destroys majority of micro - organism. It can be made either from whole milk or skim milk. Normally it contains 8% Fat, 45% Sugar, 20% SNF and 28% Moisture and is packed in 397gm tins or in barrels for industrial use.
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| The manufacturing process consists of the following stages: |
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Standardization |
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Sugar addition |
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Evaporation |
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Cooling |
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Seeding and Crystallization |
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Packaging in sterilized cans |
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Storage |
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In the manufacturing of sweetened condensed milk, heat treated milk along with sugar is taken to the evaporator, where it gets concentrated. The product is then cooled in such a way that lactose forms very small crystals in the supersaturated solution. After cooling & crystallization the sweetened condensed milk is packed in 397 gm of pre-sterilized cans. |
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Evaporated Milk Plant
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Evaporated milk is a sterilized product, light creamy color. The product finds a large market in tropical countries. It is used where fresh milk is not available. It is also used as a substitute for breast milk, in which case Vitamin D is added. It is also used in cooking and as a Coffee/Tea Whitener.
The manufacturing process for the evaporated
milk involves precision, standardization of the fat
content and the dry solid content. This is followed
by heat treatment which partly destroys the microbes
present in the milk so that the risk of coagulation
of milk is avoided in the subsequent sterilization process.
In the manufacture of evaporated milk,
the heat treated milk is led to an evaporator, where
it is concentrated up to 26% (8% Fat and 18% SNF). The
milk is then homogenized before being cooled. Checks
are carried out on the coagulation stability of the
milk before it is packed in the sterilized cans. The
product is then placed in an autoclave for sterilization.
Finally the cans are cooled before storage.
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| The different stages in the production of evaporated milk are: - |
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Standardization |
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Evaporation |
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Homogenization |
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Cooling & Inspection |
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Packaging |
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Sterilization |
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Cooling |
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Storage |
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| Process
of Making Khoa |
Technolink has
designed and developed a continuous khoa manufacturing
plant having 30 kg/hr khoa output capacity (model
SK-300) in technical collaboration with National
Dairy Research Institue, Karnal. Khoa is an
important ingredient in the manufacturing of
milk based sweets. There are three types of
Khoa available in the market.
Danedar: It has a granular texture having 20 - 25% fat and 35-40% moisture. It is mainly used forthe preparation of kalakand, granular burfi. Etc.
Dhap: This grade of Khoa is typified by its fine grain structure. It contains about 20-23% fat and 37-44% moisture.
Pindi: This form of Khoa has
a lower moisture content (of about 19%). The
other ingredients are fat 37%, protein 18%,
lactose 22% and ash 3.6%. All the above types
of khoa can be manufactured using this machine.
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| BUTTER CHURN ( Capacity 2000 ltrs ) |
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