Sterilization technology
* Fresh milk sterilization technology:
5℃ inlet → 45℃ cream separator → 65℃ homogenizer → 85-95℃ sterilization, hold: 30S → 5℃ storage tank/filler
* Ice cream sterilization technology:
45℃ inlet → 65℃ homogenizer → 85℃ sterilization, 30S → 8℃ aging tank* Yogurt sterilization technology:
5℃ inlet → 65℃ homogenizer → 95℃ sterilization, 300S → 4℃ storage tank (43℃ fermentation tank)
* Coconut milk (coconut water) sterilization technology:
5℃ inlet → 65℃ homogenizer → 98℃ sterilization, 30S → 4℃ storage tank/filler
* UHT juice sterilization technology:
25℃ inlet → 85-95 ℃ Sterilization, hold: 30S → 25/50 ℃ Tank/filling machine
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