Hygienic Dairy Product Manufacturing

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Hygienic dairy product manufacturing is essential to guaranteeing the safety, quality, and shelf life of milk and its derivatives. To avoid contamination by dangerous germs like Salmonella, Listeria, E. coli, and others that can pose major health risks, the process entails strict supervision of cleanliness at every stage—from milk collection and processing to packing and storage.

Key dairy products like milk, curd, paneer, butter, ghee, and flavored milk require controlled processing to prevent contamination and spoilage. Maintaining hygiene prevents the growth of harmful microorganisms and ensures that the final product retains its nutritional value, taste, and freshness.

Technical Specifications

Specification	Details
Capacity Range	100 Liters to 10,000 Liters (customizable as per requirement)
Material of Construction	Inner: SS 304 / SS 316 (food grade); Outer: SS 304 or mild steel with cladding
Tank Type	Vertical cylindrical tank with dished ends; single wall or double jacketed
Heating Method	Steam heating / Electrical heating / Hot water circulation through jacket
Agitator	Top-mounted motorized agitator with SS impeller (variable speed optional)
Temperature Range	4°C to 100°C (depending on application)
Temperature Control	Digital temperature controller with RTD/PT-100 sensor
Fermentation Time	4 to 12 hours (depending on product type like curd, yogurt, etc.)
Insulation	PUF insulation (50–100 mm thickness) for temperature retention
Discharge Valve	SS butterfly valve / ball valve with hygienic fittings
Power Supply	220V / 380V / 415V, 50 Hz, 3 Phase (as per system design)