The technological process of a complete milk processing production line: (1) Steam explosion pool in water treatment section→quartz sand filtration→activated carbon filtration→precision filtration→first-level reverse osmosis→ultraviolet sterilization→sterile storage (2) Raw material processing section milk → preheating → pure milk pure milk production line (3) Blending standard chemical section blending → pasteurizing bacteria → homogenization → aseptic storage (4) Filling sterilization packaging section filling → secondary sterilization pure milk processing equipment (5) CIP cleaning system in CIP cleaning section Introduction to the sterilization method of the complete milk processing production line: 1. Low-temperature and long-term sterilization, also known as pasteurization (LTLT): keep the milk at 60°C for about half an hour to achieve the purpose of pasteurization. 2. High-temperature short-time pasteurization (HTST): The high-temperature short-time sterilization process for liquid milk is to heat the milk to 72℃~75℃, or 82℃~85℃, and then keep it for 15 seconds~20 seconds. , And then cool down. 3. Ultra-high temperature instantaneous sterilization (UHT): This is the current advanced sterilization method, which means that the raw milk is quickly heated to 135°C ~ 140°C through a heat exchanger in a continuous flow state, and maintained for 3 seconds to 4 seconds. So as to achieve a commercial aseptic sterilization method.











