Milk processing plant
Harness the power of 360-degree plant for smooth milk processing built by Goma’s cutting-edge technology, backed by an experienced team in the manufacturing domain.
Functionality:
1) Reception Tank: SS 304/316L, capacity from 500 to 20,000 Litres
2) Milk Pump: Centrifugal or rotary lobe, 3,000 to 20,000 LPH
3) Inline Filter: SS mesh type, CIP/manual removable
4) Weighing System: Load cell or flowmeter, ±0.1% accuracy
Benefits:
1) Enables accurate milk quantity tracking and quality monitoring
2) Hygienic and food-safe handling from the first point of contact
3) Designed for easy maintenance and automated cleaning
Functionality:
1) Heat Exchanger: SS plate type, 5,000 to 20,000 LPH
2) Holding Tube: Validated for HTST compliance
3) Regeneration Efficiency: Up to 90% thermal recovery
4) Temperature Control: PID/PLC-based, ±0.5°C accuracy
Benefits:
1) Ensures microbial safety while preserving nutritional value
2) Energy-efficient with high heat recovery
3) Ideal for continuous processing and automation integration
Functionality:
1) Heat Exchanger: SS plate type, 5,000 to 20,000 LPH
2) Holding Tube: Validated for HTST compliance
3) Regeneration Efficiency: Up to 90% thermal recovery
4) Temperature Control: PID/PLC-based, ±0.5°C accuracy
Benefits:
1) Ensures microbial safety while preserving nutritional value
2) Energy-efficient with high heat recovery
3) Ideal for continuous processing and automation integration
Functionality:
1) Material: SS 304/316L with mirror-polished internal finish
2) Capacity: Ranges from 500 to 30,000 Litres
3) Insulation: PUF or mineral wool for thermal stability
4) Agitator: Optional with VFD for homogeneous mixing
Benefits:
1) Maintains milk/product integrity under hygienic conditions
2) Scalable for batch or continuous storage needs
3) Supports temperature-sensitive and agitated products
Used widely for direct consumption, pasteurized milk is heat-treated to destroy harmful bacteria while preserving natural taste and nutrients.
Ready-to-drink dairy beverages enriched with natural or artificial flavors, sweeteners, and stabilizers.
Includes products like curd, yogurt, buttermilk, and lassi, produced through controlled fermentation of milk using beneficial bacteria.
High-fat dairy products are derived from milk separation processes. Cream is used in culinary and dessert applications.
Milk products with reduced water content are used in desserts, bakery items, and culinary applications.
Natural cheeses like mozzarella and cheddar are aged and made through traditional fermentation, offering distinct textures and flavors.
