Milk processing equipment
VDP batch pasteurizers, tubular pasteurizers, milk coolers, tanks, milk pumps, milk reception stations, milk taxis
Milk processing equipment is selected along the path the milk takes: reception and metering, cooling and storage, separation and standardization, pasteurization, then product manufacture and packing. Milberg makes every link in this chain: reception stations, coolers and tanks, cream separators, VDP batch pasteurizers, tubular pasteurizers, pumps and control cabinets, milk powder reconstitution units, condensed milk lines, and for farms — milk taxis and colostrum thawers.
Batch butter churn (industrial butter churn)
Butter production by the traditional churning method
VS cheese vat
Hard and soft cheeses. From 20 to 3,000 L
Milk taxi for calf feeding (milk shuttle)
Calf feeding, pasteurization, milk replacer
Continuous tubular pasteurizer
In-line pasteurization from 500 L/h
SPM milk reception and metering station
In-line milk reception and metering
VDP batch pasteurizer
Milk pasteurization and cultured dairy production
Powdered milk and juice reconstitution unit
Reconstitution of powdered milk, juices and powders
Cream separator
Separating milk into cream and skim milk, fat standardization
Milk cooler (milk cooling tank)
Rapid cooling of milk after milking and pasteurization
Milk storage tank
Reception, storage and buffer storage of milk and dairy products
Condensed milk production line (GOST / TU)
Condensed milk, dulce de leche and fillings to GOST or TU
Milk pumps for the dairy industry — G2-OPA, G2-OPB, G2-OPD, ONTs, ONTs1, ONTsS, NTsS-12/10, 2G2-OPD
Transfer of milk, cream, whey and cultured dairy products
Fat and butter melter
Melting blocks of butter, fats and coatings
Colostrum thawer
Thawing and warming colostrum in PET bottles in 40–90 minutes
Process control cabinet
Automation of pasteurizers, cheese vats, curd vats and lines
VN cream ripening vat
Standardization, pasteurization and cooling of cream
Deliveries of equipment from this category
98 projects with equipment from this category — in 44 regions of Russia and abroad (Kazakhstan, Uzbekistan, Kyrgyzstan). Most often: Kazakhstan, Moscow Region, Sverdlovsk Region, Moscow, Krasnodar Krai.
How to choose milk processing equipment
- Volume. Up to 1,000 L at a time, milk is pasteurized in batches in a VDP batch pasteurizer. For a continuous flow from 500 L/h you need a tubular pasteurizer — up to 20,000 L/h and more.
- Product. Drinking milk — pasteurization and cooling. Kefir, yogurt, ryazhenka, tvorog (quark) — a VDP or a curd vat, where milk is both pasteurized and fermented. Cream and butter — a cream separator and a VN cream ripening vat.
- Heating. Electric heating elements where only electricity is available; steam if there is a boiler room or steam generator; gas heating is also possible for the VDP.
- Cooling and storage. A milk cooling tank combines cooling and storage — convenient for a farm. A plate cooler cools in-line. For storage there are insulated tanks of up to 50,000 L.
Typical sets
Pasteurization: VDP or tubular pasteurizer
| Parameter | VDP | Tubular pasteurizer |
|---|---|---|
| Principle | in batches, in a vessel with an agitator | continuously, in-line |
| Volume / capacity | 75–1,000 L | 500–20,000 L/h and more |
| Heating | electric heating elements, steam or gas | steam |
| Other uses | cooling, fermentation, cultured dairy products | juices, beer, kvass |
| Best for | farms, mini workshops | plants, continuous lines |