Dairy Processing Equipment
We provide a comprehensive range of dairy processing machinery. From pasteurizers and separators to homogenizers and cheese vats — complete solutions for your dairy plant.
Industrial Dairy Processing Equipment Overview
Model: DPT-001. Click to view full specifications, FAQ, and quote.
Industrial Milk Cooling Tank
Model: MCT-001. Click to view full specifications, FAQ, and quote.
Industrial Yogurt Fermentation Tank
Model: YGT-001. Click to view full specifications, FAQ, and quote.
Industrial Cheese Vat
Model: CSH-001. Click to view full specifications, FAQ, and quote.
Industrial Butter Churn
Model: CHN-001. Click to view full specifications, FAQ, and quote.
Industrial Cream Separator
Model: SEP-001. Click to view full specifications, FAQ, and quote.
How to Configure a Dairy Processing Line
Esper Food Tech supplies and integrates dairy processing equipment for liquid milk, yogurt, cheese, butter, and cream lines from 500 L/h pilot plants to 20,000 L/h industrial scale. Every machine — pasteurizers, homogenizers, cream separators, fermentation tanks, cheese vats, butter churns, and cooling tanks — runs standalone or integrated into a turnkey line with CIP, process piping, and control systems.
The Four Stages of a Dairy Line
| Stage | Equipment | What It Determines |
|---|---|---|
| 1. Reception & chilling | Milk cooling tank (MCT) | Raw milk 35°C to 4°C within 2 hours — bacteria control starts here |
| 2. Standardization | Cream separator (SEP) | Fat content adjustment; simultaneous cream skim |
| 3. Heat treatment | Pasteurizer (PST, HTST 72–75°C/15–30s) or UHT (135–140°C/4–6s) | Shelf life: 7–10 days chilled vs 6+ months ambient |
| 4. Homogenization | Homogenizer (HMG, 2-stage) | Fat globule size; prevents creaming |
HTST or UHT? A Practical Comparison
| Factor | HTST Pasteurization | UHT Sterilization |
|---|---|---|
| Shelf life | 7–10 days @ 4°C | 6–9 months ambient |
| Flavor | Fresh, closest to raw | Cooked note |
| Packaging | Chilled chain required | Aseptic or clean carton |
| Energy & capex | Lower | Higher |
| Best for | Local fresh milk, yogurt base | Export, ambient distribution |
What Each Product Route Needs
Set yogurt: fermentation tank (YGT, 42–43°C incubation) + cup filling. Stirred/drinking yogurt: fermentation tank + mixer + aseptic filling. Cheese: cheese vat (CSH) with curd knives + press + brine system. Butter: churn (CHN). Cream: separator set to 40% fat + pasteurizer.
Why Buy as an Integrated Line
Capacity mismatches are the most common failure in dairy projects: a 5,000 L/h separator feeding a 2,000 L/h pasteurizer forces downtime. We size the reception tank, separator, homogenizer, and pasteurizer to the same nominal throughput and coordinate control loops (flow diversion valve, temperature recorder, booster pump) so the line runs as one system. (typical range, configurable per project)
Frequently Asked Questions
Pasteurizers from 500 L/h (pilot) to 20,000 L/h; UHT from 1,000 L/h; separators 1,000–15,000 L/h. (typical range, configurable)
Yes. CIP skid, tanks, and circuit design are quoted with the process line so spray coverage and recovery rates are guaranteed together.
Single machines 30–60 days; integrated lines with piping and controls 90–150 days.
CE for machinery; materials certified 304/316L stainless; documentation packages supporting HACCP and ISO audits.
Pilot-scale trials on request for formulation-dependent products such as set yogurt texture or cream fat percentage.
Skidded where possible; commissioning engineers for installation and operator training (typical 7–14 days on site).
7 * 24 Support 
Remote Support 
Global CoverageIndustrial Homogenizer
Model: HMG-001. Click to view full specifications, FAQ, and quote.
Industrial UHT Sterilizer
Model: UHT-001. Click to view full specifications, FAQ, and quote.
Industrial Milk Pasteurizer
Model: PST-001. Click to view full specifications, FAQ, and quote.
