|Product (beginning)||Reconstituted milk|
|Product (end)||Fresh Milk, Yoghurt, Cheese, Ice Cream, Cream|
|Flow Rates||150L Per Batch - 50,000L Per Hour|
|Inlet Temperature||4 Deg C - Any|
|Processing Temperature||65 Deg C - 73 Deg C|
|Outlet Temperature||Any - 4 Deg C|
The process of milk reconstitution is a simple yet delicate process. A lot of attention needs to be paid to the total volume of both the milk powder and water that is used during the process to make sure the desired product is produced.
Once the milk reconstitution process is complete the milk is then able to be used for a wide range of different processes, from producing yoghurt or cheese to being used as an ingredient for caramel sauce or chocolate production.
At Thermaflo we have a lot of experience with the design, fabrication and automation of such processes. We are able to utilise or expertise to design a process that will provide you with
For more information about how Thermaflo can assist you with your reconstitution plant go to our contact us page to leave a message or give us a call.