Küçük süt ürünleri için ikinci el işleme tesisi, 2000 l/h

Used Processing Plant for Small Dairy Products, 2,000 l/h

Milk Reception and Initial Storage
The used processing line for small dairy products, with a throughput of 2,000 L/h, begins with a milk reception unit comprised of two Lactofreeze tanks and a reception pump. Initially, operators transfer the raw milk into the tanks, where it is kept cooled. This ensures thermal stability prior to processing. Furthermore, this setup minimizes microbial contamination while allowing for a continuous transition into the pasteurization stage.

Pasteurization and Separation
During the pasteurization phase, a plate heat exchanger with a holding section and ancillary systems— all sized for 2,000 liters per hour —is utilized. Specifically, the pasteurizer rapidly heats the milk and maintains it at a defined temperature to eliminate pathogens. Afterward, the GEA WESTFALIA separator, rated at 3,000 l/h, performs cream separation. Simultaneously, the RANNIE homogenizer (1,000 L/h) reduces fat globule size, thereby increasing emulsion stability and preventing cream separation.

Fermentation and Coagulation
After thermal treatment, the milk proceeds to fermentation. Here, an insulated, double-walled fermentation tank with a 1,000-liter capacity and planetary agitator is used, guaranteeing uniform bacterial activity and precise temperature control. Parallel to this, a 1,000-liter coagulation vessel equipped with a planetary mixer initiates the coagulation process. Both tanks ensure optimal protein structuring for yogurt, cheese, and cultured cream products.

Cheese Processing and Whey Drainage
Following coagulation, the used 2,000 L/h processing line continues with cheese processing. The system includes a 500-liter vat with a draining sieve and two cheese draining trays, allowing operators to process large quantities of curd efficiently. These components also simplify whey separation while ensuring hygienic operation. In addition, their design supports easy cleaning and prevents cross-contamination.

Packaging Operations
Once the products are ready for packaging, the line integrates semi-automatic and automatic solutions. First, a semi-automatic filler doses pasteurized milk into 1-liter pouches. Next, the yogurt cup filler automatically fills and seals 75 mm and 95 mm cups at a rate of up to 1,800 units per hour. The ETICAP rotary labeling machine (2004) applies both front and back self-adhesive labels onto cylindrical cups, ensuring consistent alignment and adhesion.

Date Coding, Thermal Control, and Final Packaging
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Additionally, a Videojet 1220 coder (2019) applies expiry dates to each product via conveyor belt. Further down the line, a vacuum packaging machine processes fresh and cheese portions. Thermal utilities include a solid fuel boiler (115 to 150 kW, 2014) with dual transfer pumps. Simultaneously, an ice water tank (5,000 L, 2014) and a refrigeration unit (2018) maintain constant temperature throughout the line, ensuring product quality.

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