The purpose is to ensure the standardization of the fat content of milk comprising predetermined. Typically low-fat milk fat content of 1.5%, 3% of conventional milk, but there are also low fat containing 0.1% or 0.5%, fat is a very important economic factor, therefore, standardized milk or cream must be very precise, and some continuity of standardization can be applied.

Pasteurized milk is one of the important process of processing, will extend the shelf life of milk.

Pasteurization temperature and time are very important factors must follow quality and shelf life of milk required for such precise requirements. Homogeneous, high-temperature short-time pasteurization temperature is usually 72-75 ℃, holding time of 15-20 seconds. Heat treatment required to kill undesirable microorganisms and must ensure that pathogens such products are not damaged.

Homogeneous object or to split the fat globules of fat globules in milk in a finely distributed state, and prevent the formation of cream layer. Can be all homogeneous, it can be partial. Partial homogenization method is very economical because you can use a small homogenizer.

Production line advantages

l  Users can design special requirements

l  In the same production line can produce different end products

l  A short incubation time

l  Can be accurately added and mixed aromatic substances

l  Yield, low loss

l  Application of high technology to save energy

l The entire production process monitoring systems

l  Image, intuitive display, print all process parameters