Full Automatic 1000L Milk Standardization System The Perfect Choice for Milk Producers

Fully Production Line

Provide installation and commission service

Capacity from 500L to 20,000L per hour

Bottles,sachet(bags),carton box and cup package for customer choose

Whole milk is an emulsion of fat globules in milk serum and the purpose of milk standard-ization is to adjust the fat content of the milk by either complete or partial removal of fat or, in some cases, addition of fat or other ingredients. Standardized milks are marketed in the World wide and European Community in a range of differing fat con- tents. The purpose of this paper is to compare the different methods of standardizing the fat content of milk for the worldwide liquid market.
The formula used for calculating the com- ponents of the standardization of milk is ‘Pearson’s Square’. This is illustrated in Fig. 1. This formula allows the ratio of the two different components-the milk to be stand- ardized (whole milk) and the standardizing component (say, skim milk)-to be calcu- lated. It can be seen that if an equal amount of skim milk is added to whole milk of 3.8% fat content, the resultant standardized milk will have a composite fat content of approximately
1.9%.
There are two main methods of standardiz- ing the fat content of whole milk and they range from simple systems, which can be applied to smaller production units, to highly automated systems found in the larger throughput process plants. The two basic methods, and variations, are as follows:
In-tank blending
- Prepasteurization blending
- Postpasteurization blending
- Automatic tank standarization
Separation and remixing
- Manual standardization
- Automatic direct standardization
The two methods are very different in both concept and equipment requirement and can be explained as follows:
In-tank blending
The method is to blend a volume of skim milk with a volume of whole milk in an agitated tank. The respective volumes of the two components are calculated using Pearson’s Square, and a worked example is given in
Fig. 2.
Smaller dairies that need to process low fat and skim milks and do not have milk sepa- ration facilities will have to purchase skim milk, therefore the blending operation has to be carried out prior to pasteurization.
Pasteurization, homogenization, storage and packing are then carried out in the normal way.
It is feasible to consider postpasteurization blending to produce a low fat milk.

Our company has rich experience to help customers to establish the different production lines for different use, for example. we can arrange technical staff to help customer set up whole production line for mineral water, pure water,coca-cola, milk, juice and vinegar,oil, we are profession for making it. If anyone who is interested in such field wants to buy the whole equipments and machines, pls contact us freely.

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