Advantages of Choosing Turnkey Dairy Processing Lines from a Single Supplier

When the management of a dairy company decides to expand its factory—or even establish a new one—the advantages of working with a single technology supplier are clear. Compared to combining equipment from multiple manufacturers, a unified system ensures seamless integration, increased efficiency, and simplified maintenance. Even better, if these production lines are cost-effective, the investment becomes even more attractive.

Below are a few sample solutions for dairy production lines manufactured in China.

Yogurt Production Line

The pre-treatment of milk is identical whether plain or blended yogurt is being produced. The line includes standardization of fat and dry matter content, thermal treatment, and homogenization. In the proposed system, milk is pumped directly from the storage tank to the processing line.

Once the milk has been pre-treated and cooled to the inoculation temperature, the following steps depend on the desired type of yogurt—plain set, stirred, drinkable, frozen, or concentrated. Texture and flavor quality are critical for the final product.

Key Advantages:

• Ability to create products with customized recipes
• Production of multiple yogurt types using the same processing line
• Precise dosing of mixes, fruits, and flavor additives
• High final product quality, preserving nutritional value
• Wide range of product customization
• Maximum yield with minimal production waste
• High energy efficiency thanks to cutting-edge technology
• Full monitoring system overseeing every phase of the production process
• Recording, visualization, and printing of daily production data

Sweetened Condensed Milk Processing Line

We offer a processing line for sweetened condensed milk made from fresh milk. Before evaporation, the milk’s fat and non-fat solids are standardized. The milk is also heat-treated to destroy microorganisms and enzymes that could cause spoilage and to stabilize the protein structure.

Thermal treatment is also essential to develop the product’s viscosity during storage, especially in sweetened condensed milk. Sugar addition is a key step, as the product's shelf life depends on its osmotic pressure. A sugar content of at least 62.5% in the aqueous phase is required.

Two main methods are used for sugar incorporation:

• Addition of dry sugar before thermal treatment
• Addition of sugar syrup directly into the evaporator