Dairy processing lines mainly use fresh cow or goat milk etc as raw material through different processing method, which can be manufactured into various food products.

You can use cow milk, goat milk, camel milk and mare's milk etc as raw material, through clarification, cream separation, pasteurization, homogenization, degassing, fermentation, blending, UHT sterilization, filling etc flow procedure, and filling them into plastic pouch, Brick-shape carton, Plastic bag, Gable top bag, plastic cup, plastic bottle etc containers, which can get various types of finished products like pasteurized milk, pure milk, yogurt, flavored milk, milk beverage, condensed milk, single cream, butter, milk slag, cheese etc, and their shelf life can be ranged from 2 day or even 2 years.

Production capacity ‑ 20000 liters per day

Milk plant receives milk, cool it, produce milk products, pack them

Small dairy factory, equipped with all the engineering systems of the complete cycle of acceptance and processing of the milk with the packing of the finished dairy products in individual packaging.

Dairy plant process description

The raw material for the production of dairy products is natural milk,

When acceptance, milk by dairy self-priming pump (item 1) through a purification and milk accounting unit (item 2) is fed into a receiving milk thermos tank, (item 3), each tank has 3 000 liters volume.

From the acceptance tank milk with a milk pump (item 4) is sent to pasteurization, cooling equipment (item 5).

In the recuperation section of the pasteurization & cooling equipment (item 5), the milk is heated up to a temperature 40-45ºC and then send to the cream separating separator with normalization function (pos. 6). The Normalization is done by separating the part of the cream from the milk. The cream comes in a 300 liters storage tank (pos. 8) .

The passed normalization milk from the separator comes back to the pasteurization & cooling unit and heated to a temperature 60-65ºS and sent to the homogenizer (pos. 7). Then returns to the pasteurization unit and pasteurized at a temperature of 85-87 ° C for 20 sec, ready-pasteurized milk is cooled to 4 ± 2 ° C. Ice water in the cooling section of pasteurization & cooling equipment is supplied from the generator of ice water (pos. 39).

Pasteurized milk is to be send to a storage tank (pos. 22), the volume of each tank is 4000 liters, then pasteurized milk by milk pumps, comes to the filling machine for the Poly-Pak (pos. 24).

Packed pasteurized milk put into boxes and sent to the refrigerator to store for the sale.

During the production process of the fermented kefir milk drink, normalized pasteurized milk comes from pasteurization & cooling equipment (item 5), with fermentation temperature (28-32 ° C - depending on the type of ferment), to the 2000L Vertical milk tank (pos. 21), then add a special ferment and mix it. After mixing, standardized milk is left for the fermentation. The duration of fermentation is from 8 to 12 hours. After fermentation the stuff is to be cooled to a temperature (14 ± 2) ° C with occasional mixing

The cooled product is send to a Polipak packing machine (pos. 23) and plastic cups filling machine (pos.16), with a pump for viscous products (pos.14). Readymade Kefir drink, put in boxes and sent to the cooling chamber for the storage for the sale. .

The cream from the separator (pos. 6), is collected in a 300 liters Universal milk storage tank (pos. 8), then calculate the normalization according to the fat mass and in the tank 500 L Universal milk storage tank (position 10), mixed required amount of milk and cream and then heated to 65 + 20C, and sent to the homogenizer (item 11), then the normalized homogenized dairy cream send by milk lines to 500 L Universal milk storage tank (position 12) and the 400 L Universal milk storage tank (pos.13) wherein normalized according to different fat volume cream is pasteurized at a temperature of 85 + 20C delayed 20 minutes, after the pasteurization the cream is cooled to fermentation temperature (30-32 ° C - depending on the kind of ferment), add ferment. Fermented cream is mixed for 10-15 min and left to rest for fermentation. The duration of fermentation is from 8 to 12 hours. The finished sour cream mix 3-15 minutes until it becomes homogenous mass for, and sent to the plastic cups automatic packing in (pos.16) with a pump for viscous products (pos.14).

The packed sour cream store in refrigerators to cool to a temperature (4 ± 2) ° C. Simultaneously with the cooling process there is a continuous fermenting process takes place, during which the product obtains optimum acidity structure formation processes occur which lead to a thick consistency. The duration of cooling and final fermenting process should not exceed 24 hours.

Normalized or low-fat pasteurized milk send to to the cottage cheese production. For this purpose, the normalized mix is ​​pumped into the 500L Universal milk storage tank (poz.17) with cutting device. Heated to a temperature of 28-32 ° C, add leaven and rennet extract (based on 1 g of the mixture per ton), 40% water solution of calcium chloride (based on 400 g per 1 ton of the mixture) and leave for fermenting for 6-10 hours .

The resulting cottage cheese clot cut into cubes cutting device. Cut clot left to rest for 30 to 60 minutes to isolate the whey. The curd is poured in Coarse or Mylar bags, filling them at least three-quarters, and placed in a cottage cheese press trolleys (poz.18). Compression continues until the desired mass fraction of cottage cheese moisture. After pressing, the cheese is packaged at the packing machine in the cups with platin (poz.19). Packaged cheese is cooled to a temperature of (4 ± 2) ° C. in the refrigerating chamber/

For baked sour milk (baked fermented milk) a very high quality milk to be selected. The normalized pasteurized and homogenized milk comes from pasteurization & cooling unit (item 5) in to the 500L Universal milk storage tank (poz.20), heated and pasteurized here at t = 90-92oC delayed 3-5 hours in order to obtain a light - cream color and baked taste, then the milk is cooled to fermentation temperature t = 41-45° C and make a lyophilized (dry) ferment consisting of Streptococcus thermophilus, stirred for 15 minutes and set the parameters of the automatic controlled fermentation.

After mixing the mixture is left to rest for fermentation. The duration of fermentation is from 6 to 8 hours. After fermenting the clot cooled to a temperature (16 ± 2) ° C with occasional mixing. The cooled product is fed to a Poly-Pak packing machine (pos. 23) and plastic cups filling machine (pos.16), with a pump for viscous products (pos.14). Packaged fermented baked milk, put in food boxes and sent to the cooling chamber for storing for saling .

The quality of milk, and all the production processes, as well as the quality of the finished product are controlled in the plant’s laboratory.

The plant used a closed loop cooling system of ice water generator (pos. 39) and the coolant system using superheated water made by a special unit (pos. 28). All systems are monitored and controlled by computer control cabinets with light and sound notification.

Technical parameters:

Equipment list:

Shanghai Beyond Machinery Co., Ltd, as a private business started in the year of 2005, is a specialized technology-oriented machinery manufacturing enterprise. Beyond specializes in the turn-key projects of the design, manufacture, installation and commissioning for the production lines of liquid food such as dairy, drink, ice cream, fruit and vegetable, bio-engineering, chemical and pharmaceutical.

Cooperated with several domestic and abroad Light Industrial or scientific research institutions, we absorb their advanced technology and then take base to develop new even better process techniques, we are now specializing in all kind of sanitary tank, pot, container, heater, cooler, sterilizer, concentrator, pump and other pipe and fittings.The equipments are in accordance with the relative standards of Juice, Dairy, Pharmacy, bio-chemical, such as HACCP, QS and GMP.

Through the years of the common efforts of our staff, we have obtained high share in the market of machinery industry, and have developed ourselves into a medium-sized enterprise of certain popularity in the industry. Combining scientific research, technical development, production, marketing and after-sale service, we keep ourselves acting strictly in accordance with the quality assurance system of ISO 9001.

Production range:

Processing Machinery For Various Fruits and Vegetables

Conveyor and elevator series

Washer and sorter series

Pulper and crusher series

Evaporator and deaerator series

Stainless steel tanks series

CIP cleaning series

Crate washing machine

Various Fruits and Vegetables Production Lines

Complete unit of citrus processing line, include orange, lemon, pomelo, grapefruit etc.

Complete unit of Chinese date/Jujube and hawkthorn processing line

Complete unit of sea-buckthorn processing line

Complete unit of peach / apricot and plum processing line

Complete unit of pineapple / mango and other tropical fruits processing line

Complete unit of tomato processing line

Complete unit of apple/pear processing line

OUR MANAGEMENT PHILOSOPHY:

Reputation from quality; 

Trust from sincerity; 

Praise from specialization;

Development from innovation;

Social benefit from corporate benefit;

OUR CORPORATE CULTURE

Customer-oriented: We seek for success by exceeding customer requirements. We emphasize on clearly understanding customer requirements to provide first-class customer service. We offer high-quality products and service through the formula developing and manufacturing of products. We honor our commitments by offering after-sale service and technical support. The contact with customers every time is an opportunity for us to win customer satisfaction and to create new business chance.

Honest Operation:

As a corporation and an individual, we always do what is right. To be honest is the basic principle for business activities. We conduct ourselves honest in behavior and business. Honesty is regarded of the same importance as life in our company, and this value system has always been placed as a supreme objective by us at any time. We respect our agreements and contracts and value high honesty in communication. The relationship with colleagues, customers, suppliers, investors and banks is established on the basis of openness and seeking for common interests. Our sense of responsibility extends to caring on working environment and atmosphere, and bringing up the style of everyone being professionally dedicated.

Commitment Honoring:We commit ourselves to providing satisfactory products and service to customers, well-deserved reputation to suppliers, ideal returns to investors, extensive promotion and common development opportunities for staff, and good social benefits to the society. To honor commitments is the sole criterion of success.

Development from Management:We keep in mind that the maximized benefit comes from scientific management. Only by introducing in talented managers and advanced management philosophy can we continuously improve the level of enterprise management. And only by combining the characteristics of our company to create a set of scientific and distinctive management system complying with the characteristics of our company can we remain invincible in the furiously competitive market.

Unceasing Improvement:No matter what great success we have accomplished in respect of products, service, personnel training and management etc., we will always commit ourselves to making them better in the way to adopt new viewpoints and better working patterns, and to bear the responsibilities and risks therefore resulted. We encourage our staff to hold the enthusiasm of reformation and the thirst for knowledge in everyday work, and to share their working experience with colleagues, so as to accomplish the success of individuals and excellence of company.

People Oriented:The professional, career-respecting, cooperative and enterprising personnel are basis for BEYOND development. And it makes all personnel exert their self-independence and creativities fully, through building up perfect and highly effective inspiration and restriction system, and put personnel usage concepts of “Competence determines talents, comp-etition creates talents,achievements evaluate talents” into effect.

Appoint Talents as per Capabilities and to Proper Positions:“Appoint Talents as per Capabilities and to Proper Positions”,that is,not only to appoint proper talents to proper positions,but also to “Know talents,tolerate talents, use talents and cultivate talents”and to design development orientation for talents through “H-pattern”talent development route.

Advanced equipmentd:Advanced automatic producing equipment, Polish pipeline work, show first-class quality.The technical expert participates in the production directly to guarantee product stable and reliable. The day by day growing high-quality goods consciousness and continuously industry goods will make our making equipment to change with each new day.No matter how the world changes, strives for perfection is our invariable spirit.