Dairy beverage processing lines can be used to process pasteurized milk, yogurt, and UHT milk, although each requires a different process. Before the milk goes through the treatment required for each beverage, its fat content and texture are adjusted first. Standardization and skimming take care of the fat content, while homogenization breaks the fat into smaller droplets, so it stays evenly mixed and the milk has a smooth, consistent texture.

Once the fat content and texture of the milk have been adjusted, the process changes according to what is being produced. For example, pasteurized milk is heated and then cooled, while yogurt needs controlled fermentation to develop properly. UHT milk goes through a different heat-treatment process, since it is exposed to a very high temperature for only a short time before aseptic filling. Our dairy beverage processing lines have automatic control throughout the whole dairy production flow, from raw milk intake to final packaging, and CIP (Cleaning-in-Place) and SIP (Sterilization-in-Place) are used between production runs to keep the closed processing sections clean and sanitized.