The role of food equipment in the dairy industry

Food equipment plays the key role in the dairy industry. Choosing and using it correctly will increase production volumes and improve product quality.

Let us look at the categories into which dairy food equipment is divided:

• milking

• obtaining the raw milk itself

• storage, cooling, transport

• cleaning, separation, homogenization

• heat and mechanical treatment

• processing, i.e. producing the finished dairy product itself

Milk storage and transport

After collection and cleaning, the raw milk is stored at +4 °C for up to 72 hours before it is sent to plants for processing. Closed or open milk cooling tanks are used for this, and open tanks can in turn be vertical or horizontal. This is sealed food equipment in the form of tanks with refrigeration compressor units, auxiliary systems for control, milk agitation and tank cleaning, and thermal insulation.

Heat and mechanical treatment

Equipment in this category has a special technological effect in which the components of the raw material remain unchanged. Such equipment includes the homogenizer. It is used to break up clusters of fat globules that stick together and rise to the surface of milk or cream, which significantly impair the consumer properties of the product.

A separator is used to remove mechanical impurities from milk or to split it into cream and skim milk. Centrifugal force throws dense impurities to the side, while the cleaned milk flows into a tank.

Milk processing

An industrial cheese vat is used not only for cheese making but also for pasteurization, and the raw milk can be used without prior preparation. The butter churn: a drive sets the churn in motion after it has been filled with cream. During the process, the fat globules begin to stick together, forming a single mass, and solidify.

On our website you will find a large selection of dairy equipment of our own manufacture, made only from high-quality materials.