Dairy Processing Line: Milk Reception to Filling

Key takeaways

• Size the line from daily milk intake: convert litres per day into litres per hour using effective production hours after cleaning.
• The core sequence is reception, cooling, separation and standardization, homogenization, pasteurization, then the product module and filling.
• Every capacity figure below is the listed figure from the linked product page; anything not listed there is confirmed against your recipe and site.

How does the line work?

Milk enters the line once and moves forward through each stage without going back. The steps below are the standard sequence for pasteurized milk, with yogurt, cheese and butter branching off after pasteurization.

1. Reception and cooling: milk is weighed or metered, sampled, filtered and chilled to about 4 °C, then held in insulated silos so intake can continue while the line is cleaned.
2. Separation and standardization: a separator splits cream and skim milk, and in-line standardization recombines them to the fat content each product needs.
3. Homogenization: the milk stream is homogenized so fat globules stay evenly distributed and cream does not separate in the pack.
4. Pasteurization: a plate or tubular pasteurizer heat-treats the milk, followed by cooling back to about 4 °C before filling or further processing.
5. Product modules: pasteurized milk goes straight to filling; yogurt, cheese and butter each add their own fermentation, vat or churning steps, described on their own solution pages.
6. Filling and cold storage: pouches, bottles, cups or cartons are filled in the high-care area and moved to the cold room.
7. CIP: every product-contact circuit is cleaned in place between runs, with the cleaning sequence and chemical dosing set for the products run that day.

Which machines are in the line?

Each machine below is a listed product on this site. The capacity shown is the listed capacity on that product page — open the link to see the full specification.

Machines in this line and their listed capacity

Machine	Listed capacity
Complete UHT, Pasteurized & Yogurt Milk Line	1–10 T/H
Milk, Yogurt and Cheese Production Line	1–10 T/H
2000 L/H Fresh Milk Pasteurization Line	2,000 L/H
Mini Turnkey Dairy Processing Plant	Customised
Milk Pasteurizer with Balance Tank, 1–20 T/H	1–20 T/H
Plate Type HTST Milk Pasteurizer	500–5,000 L/H
Milk Cooling Silo, 10,000–80,000 L	10,000–80,000 L

How is capacity confirmed?

Capacity is confirmed against your recipe and site. The list above shows the listed capacity of each machine exactly as its product page states it — for example, the complete UHT, pasteurized and yogurt milk line is listed at 1–10 T/H and the fresh milk pasteurization line at 2,000 L/H. Where a product page lists no capacity, we show “Customised” and size it from your daily volume during quotation. Tell us your daily milk intake, product mix and pack formats and we return a matched line with no single machine as the bottleneck.

Frequently asked questions