Inoxpa Dairy Manufacturing Miniplant

Liquid Milk Reception and Powdered Milk Reconstitution Module

Reception Skid:

• Filters, measures, cools, and stores liquid milk
• Optional plate heat exchanger

Powdered Milk Reconstitution Skid:

• Thermally insulated tank and blender for mixing powdered milk with water

Heat Treatment and Preparation Module

Pasteuriser:

• Manual operation with automatic safety valve
• Optional centrifugal separator and homogeniser

Homogeniser:

• Ensures product consistency

Milk Packaging Module

Vertical Insulated Tank:

• Buffer for uninterrupted pasteurisation

Packaging Machine:

• Options for filling bags, bottles, or cartons

Cheese Production Module

Soft Cheese:

• Moulds and whey draining screen

Semi-Hard/Hard Cheese:

• Horizontal press, press screen, and perforated moulds

Stretched Curd Cheese:

• Melter, stretcher, moulder, and moulds

Processed Cheese:

• Melter and portioner for tubs

Yogurt Production Module

Set Yogurt:

• Fermentation tank for even culture mixing

Whipped Yogurt:

• Fermentation, whipping, cooling, and packaging
• Suitable for other fermented dairy products

• Versatility: Modular design supports a wide range of dairy products including milk, cheese, and yogurt.
• Ease of Installation: Compact and transportable unit for quick setup.
• Customizable: Expandable with additional modules to accommodate future product lines.
• High-Quality Construction: Made from durable stainless steel for long-lasting performance.
• Training and Support: Technology training and support available from Inoxpa’s experts.
• Efficient Production: Integrated utilities and systems ensure smooth and efficient production processes.

• Dairy Production
• Food and Beverage Processing
• Agricultural Processing
• Confectionery
• Pharmaceutical Processing

• Liquid Milk Processing: Reception, cooling, and storage of liquid milk.
• Cheese Production: Manufacturing of various cheeses including soft, semi-hard, hard, stretched curd, and processed cheeses.
• Yogurt Production: Production of set and whipped yogurt, as well as other fermented dairy products.
• Sauce and Viscous Product Production: For sauces with or without solid ingredients.