Milk Processing Blender - Introduction
Combining the production and processing technology of dairy products, our mixer can be widely applied in these industries, providing various mixing solutions for milk production, including dispersion, mixing, emulsification, solid-liquid suspension, solid-liquid separation, and other application functions.

Milk processing mixer- Overview
In the process of milk processing and production, many technical steps require the use of mixers to achieve the application of milk ester mixing, emulsification, classification, and solid-liquid suspension. We have summarized the following experience regarding dairy mixing equipment:
1. Compliant with food grade FDA hygiene level
2. Surface treatment grade of shafts and blades, acid washing and machine polishing
3. Cap nut

4. Double end sealing and lubricating oil that meets food grade standards
5. Reasonable process design and mixer discharge volume, speed, mixing intensity level, shaft length and blade form, blade diameter
6. Bending moment and torque in accordance with the tank structure

technological process
In milk crystals with a fat content of about 40%, they are first heated to 55 to 60 ° C in a plate heat exchanger. It must be maintained within this temperature range to ensure that the concentrated cream in the separator drum has * low viscosity, while achieving * large density difference between the concentrated cream phase and the whey phase. Then, the cream concentrator concentrates the cream to a fat content of up to 75%. The concentrated solution has now entered the reverse phase process. After cooling and heat recovery, the separated clear liquid is pumped from the separator into the skim milk tank. The purpose of liquid recovery is to recover heat, which also has a positive impact on the energy consumption of the entire system.
In the process of making butter, the initial goal is to decompose and separate the fat globule membrane, achieving phase inversion. The fat globule membrane can be destroyed by mechanical energy. By mechanically separating the fat globule membrane in a homogenizer, fat release and phase transformation can be achieved. In order to achieve effective inversion, it is necessary to start from the following aspects: the concentration of cream in the homogenizer, the design of the homogenizer, the homogenization pressure, and the recovery process of special inversion media.
In downstream fat thickeners, emulsions and whey separate from the light oil phase into heavy phases and return to the cream concentration stage. On the other hand, the light oil phase concentrated to 99% is heated to about 90 ° C and washed with water. In the grease polishing machine, the cleaning water is separated, and the remaining water is reduced in the vacuum evaporator. In this stage of the process, the recovered anhydrous cream contains at least 99.8% fat and oil, which can meet the requirements of high-quality categories. After being transported to the storage tank, AMF will cool down to approximately 50 ° C.

Milk processing mixer- Equipment parameters
1. Model number
2. Rotational speed
3. Power
4. Axis length
5. Blade form, diameter, and number of layers
6. Bending moment and torque
7. Interface size
8. Installation location
9. Barrier scheme
10. Other