Descripción del producto

Dairy Cattle Processing Plant mainly produces a variety of flavors of sterilized milk, pasteurized milk, yogurt and reconstituted milk, peanut milk and so on, a full set of fresh milk processing line mainly include: breast milk collection system, mixing system, homogeneous system and sterilization system, filling etc.
Full set of fresh milk machine and equipment: Storage tanks, homogenizer, Twist spiral pasteurizer and cooler by water, plate heat exchanger, automatic filling machine.
Machines HS code: *********0
Capacity:**0L****0L/Hour handling fresh dairy cattle milk.
Function: Small Dairy Machine and Equipment is for small enterprises in schools and communities.
Whole weight：******0kg
Whole Volume: *0 feet container
Certificate:ISO***1:***8. CE SGS.
Price FOB Shanghai dollars: *********0
Which Milk is better? Pasteurized or ultra-high temperature sterilization?
Pasteurized Milk is heated to *5 C for *5 seconds or heated to *2 C for *0 minutes This sterilization method can effectively kill the growth pathogenic bacteria, but cannot kill the spore
Advantages:
1. The loss of nutrients is small
2. The milk is relatively fresh
Disadvantages:
1. Limited storage conditions
2. It is not convenient to bring to go out.
UHT milk is instantaneous ultra-high temperature sterilization (**5C to **0 C, 4 to *5 seconds), the processing method completely destroy the growth of microorganisms and spore.
Advantages:
1. Drinking convenience
2. Sterilization
3. Convenient storage
4. It is convenient to bring it to go outside
Disadvantages:
1. There is a loss in nutrition
What is the difference between Frozen yogurt and stirred yogurt?
Solidification /Frozen/set yogurt is better than stirred yogurt, mainly in two aspects:
One is that it has a higher protein content. High-quality yogurt is made from high quality fresh milk, and the protein content is mostly 2.3 to 3 grams / **0 grams. In order to make old yogurt more viscous, in the process of making, it usually increases its protein content, especially whey protein. This method makes old yoghurt more easily absorbed by the body; The fat and lactose levels are low.
Second, there are no additives. Plain yogurt may add a variety of different sweeteners, flavor enhancers, thickening agents