In terms of the overall market, the rising price of raw milk, sugar reduction and "zero addition" and other high-end health new products will intensify the competition with the entry of giants, which will be the challenge faced by the industry“ For industries with high shelf-life sensitivity, digital operation should be promoted as soon as possible. The digital transformation of dairy industry will promote the efficiency of supply chain and the accuracy of marketing. "
At present, the competition of pasteurized fresh milk products is developing in two directions. One direction is fresh nutrition, such as rich in more active nutrients, which requires high-quality industrial chain control. The other direction is high protein. There are two ways to improve its content. One is through high-quality milk sources, such as Juan Shan cattle and organic pasture; Second, through concentration and other processes, some ultraba products can achieve high protein.
Process characteristics of liquid milk production line:
1. After the raw milk is accepted, the pretreatment including milk purification, cooling and storage shall be carried out. After filtration and centrifugation, the purified milk shall be quickly cooled to 2-3 ° C and stored for use.
2. The purpose of standardization is to make the quality of products meet the requirements and will not fluctuate with the source of raw materials.
3. The homogenization of pasteurized milk is to use the homogenizer to break the fat balls in the milk into small particles to prevent fat agglomeration and floating. The product has uniform, fine and white sensory quality, and further improve the digestion and absorption of milk.
4. Pasteurization is to kill pathogenic bacteria, Mycobacterium tuberculosis, and minimize the number of spoilage bacteria.
A. Ltlt: 62-65 ℃, 30min
B. High temperature short time sterilized milk (HTST): 80-85 ℃, 10-15s
C. Super pasteurized milk: 125-138 ℃, 2-4s