Dairy beverages

Applicable Scenarios: Dairy processing, beverage production, aseptic storage, and beverage preparation.

Material Selection: 304 stainless steel for conventional dairy products; 316L stainless steel for acidic and milk-containing beverages to avoid corrosion and flavor impact.

Core Requirements: Complies with food safety standards (GB 4806.9, FDA 21 CFR Part 177); material is non-toxic, odorless, and has a smooth, easy-to-clean surface; withstands pasteurization (60-85℃, 0.1MPa) or ultra-high temperature sterilization (135-150℃, 0.3-0.5MPa); equipment structure has no dead corners or exposed welds; supports CIP (clean-in-place) systems to prevent microbial growth; seals are made of food-grade materials to prevent odor migration; fermentation equipment must have precise temperature control (error ±0.5℃) and stirring functions to prevent milk fat separation.

Typical equipment includes: ultra-high temperature sterilizers, yogurt fermentation tanks, fresh milk storage tanks, juice mixing tanks, carbonated beverage storage tanks, and plant protein beverage extraction tanks.