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The dairy sector is growing fast!
World milk production is projected to increase by 177 million tons by 2025, at an average growth rate of 1.8% per annum in the next 10 years. Over the same period, per capita consumption of dairy products is projected to increase by 0.8% and 1.7% per year in developing countries, and between 0.5% and 1.1% in developed economies.
After being held in storage tanks at the processing site, raw milk is heated to separation temperature. The milk (now hot) is sent to a centrifugal separator where the cream is removed. The skim is then usually blended back together with the cream at set ratios so that the final product has the desired fat content. Surplus hot cream is cooled and processed separately to be stored in bulk and sent to a cream packing plant.
This process involves killing most of the bacteria within the raw milk to increase its shelf life. This is done by rapidly heating the incoming milk to the pasteurization temperature (72°C) in a holding tube, ensuring that the pasteurization temperature is held for 25 seconds to destroy the bacteria. The hot milk is then passed through the regeneration zone, giving up its heat to the incoming cold milk, and then cooled to increase its shelf life. Finally, chilled water is used to control the milk exit temperature from the pasteurizer at approximately 2°C.
As the milk is heated and cooled within a few seconds there are intense heating and cooling demands. This process is therefore one of the largest emissions sources within the industry.
This is a mechanical treatment to prevent a layer of cream from separating out in finished milk. Milk is pumped at high pressures through narrow tubes, breaking up the fat into small particles which do not recombine, so that the resulting milk has a consistent texture and taste.
Secondary processing and packaging
The supply and demand for milk are closely balanced, which means that any surplus milk in the supply chain is usually dried to produce a lower value, but longer shelf-life powdered product.
Clean-In-Place (CIP) is the method of cleaning the interior surfaces of pipes, vessels, process equipment, filters and associated fittings without needing to remove them. It is common throughout the industry.
The dairy processing sector is one of the key sectors in which CFT Group has made its mark over the years in many countries around the world. In a sector in which temperature and pasteurization technologies are of the utmost importance, CFT Group allows to obtain the best quality products by using the most innovative solutions available on the reference market.
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Speed up to 72.000 CPH. Automatic filling machines specifically designed…
Apollo MVR for the Dairy industry
Thanks to the recent launch of the Milk and Dairy division, is able to supply complete systems for the Dairy Industry, with a full range of optimum evaporators, aseptic sterilizers and pasteurizers, sterilizing retorts, spray dryers, ultra-clean filling machines and a complete End of Line range able to meet different production capacities and customers’ requirements.
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