Process instruments for dairy processing

Process instruments for dairy processing play a crucial role in ensuring the quality and efficiency of the process. SenTec sensors ensure reliable level, pressure, temperature, and flow measurements during the production process of butter, buttermilk, cheese, yogurt products, curds, and whey.

Milk processing

In food industry, milk processing has high hygiene requirements. The raw milk tank, preheater, separator, heat exchanger, homogenizer, etc. in the milk processing process are all designed to measure and control various processes.

Typical application scenarios

Level, pressure measurement and point level detection in the raw milk tank

The incoming raw milk is stored at a temperature of about 4 °C and stirred gently at all times to ensure it is kept until it is forwarded for further processing. As well as measuring the level in the vessel, the milk is protected against contamination with an overpressure. Point level detection prevents any overfilling of the raw milk tank.

Measure pressure in the preheater

After the raw milk is delivered and stored, it is first preheated to approximately+55 ° C using a preheater, and then transported for separation. To achieve the best heating process, monitor cooling water or hot water by reliably measuring pressure.

Measure pressure and limit in the separator

After constant temperature treatment of raw milk, it is purified in a separator and separated into cream and skimmed milk. Mix the raw milk and cream again according to the required fat content. To ensure continuous feeding of raw milk to the separator, the pressure is monitored in the feed pipeline of the raw milk. In addition, the pressure is regulated during the separation of skim milk and cream, thus ensuring uniform standardization. Use a limit measuring instrument to monitor solid particles, such as dirt or bacteria, that have been separated and settled below the separator, and control the cleaning process.

Measuring pressure in a homogenizer

In order to prevent the cream from floating to the surface, i.e. the milk fat floating on top of the milk, in the next step, either only the extracted cream or the entire milk will be homogenized. Squeeze cream or milk using nozzles as thin as hair, which reduce the size of fat globules and distribute them evenly in the liquid. Then transfer the homogenized cream back to the skimmed milk. To control the homogenization process, the pressure in the feed pipeline needs to be monitored. At the same time, the piston is best controlled by monitoring the pressure of the hydraulic oil.

Milk processing process instruments

Features

These milk process instruments sensors, along with appropriate control systems, enable milk processors to optimize the production process, ensure product quality and safety, and meet regulatory requirements. They also facilitate data acquisition and interpretation, allowing for continuous process improvement and traceability.

Benefits

Free customization

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Yogurt production

Yogurt production is a complex process that involves several steps to ensure the desired quality, consistency, and safety of the final product. Process instruments play a vital role in monitoring and controlling various parameters throughout the production process.

Typical application scenarios

Level measurement and point level detection in stirred batching tank for fruit yoghurt

The milk lactose is converted to lactic acid under controlled heating in stirring and batching tanks. This process thickens the milk to yoghurt and gives it its sourish taste. The resulting product is then cooled down. In further processing into a fruit based yoghurt, berries, nuts or grains are added and stirred in. The level and point level detection must be reliably detected to enable optimal filling of the vessel.

Level measurement in a Jam cooking kettle vacuum vessel

Deseeded fruits and other ingredients for the production of jam are weighed and placed in a cooking vessel and gently heated. The cooking process takes place in a closed vacuum boiler at a temperature of 65 °C to 85 °C, in order to maintain the product quality and preserve the fruits’ flavours and colours. Pressure transmitters are deployed to closely monitor the vessel pressure and jam cooking process to ensure the setting point for the conserve is reached. One transmitter measures the head pressure, the other at the bottom of the tank measures the total pressure. The difference between the two is used to calculate the level with great precision.

Measuring liquid levels and limits in milk and dairy product storage tanks

Milk and dairy products, such as cream, standard milk, and pasteurized milk, must be stored according to production conditions. Due to the fact that the cream in milk can easily float to the surface even at low temperatures, it is necessary to allow the milk to circulate during storage. The mixing process must not affect the quality of the milk. To ensure that the circulation process is only started after the mixing device is completely covered by the medium, reliable measurements are required.

Measure the liquid level and limit in the tank of the filling machine

Yogurt is stored in the storage tank of the filling machine. To achieve the best filling process, it is necessary to reliably measure the liquid level. Limit sensors can prevent dry operation.