UHT Milk and Juice Sterilisation Line
A UHT line that runs both milk and juice on one steriliser, with a recipe switch that changes temperature, holding time and CIP programme.
Key Specifications
| Capacity | 2,000 - 15,000 L per hour |
|---|---|
| Products | UHT milk, cream, juice, juice drinks |
| Temperature | Milk 138-145 degrees C, juice 110-120 degrees C |
| Holding time | 2-5 seconds (milk), 15-30 seconds (juice) |
| Changeover | 2-3 hours including CIP |
| Filling | Aseptic carton, bottle or pouch |
| Heat recovery | Up to 88 percent |
Two products, one steriliser, different physics
Milk needs higher temperature for a shorter time because protein stability limits the heat load; juice is acidic and needs a lower temperature for longer. A dual-purpose unit stores both as recipes and adjusts flow rate to change holding time.
The changeover is a CIP exercise
Switching from milk to juice requires a full CIP and re-sterilisation, which is two to three hours. Plants running both products usually schedule them on separate days rather than alternating within a shift.
Where dual-purpose makes sense
It suits plants with seasonal product mix, such as a dairy that also processes fruit at harvest. It is a poor fit for a dedicated high-volume single-product plant, where a dedicated steriliser is more efficient.
Typical Applications
- Dairies with seasonal fruit processing — One steriliser covers milk year-round and juice at harvest.
- Contract processors — Handling both categories widens the customer base without a second line.
- Plants with limited capital — Avoids buying two sterilisers where neither runs at full utilisation.
Related Equipment
Frequently Asked Questions
How long is the changeover?
Two to three hours including CIP and re-sterilisation. Plan it between shifts, not mid-shift.
Does the juice taste cooked?
At 110-120 degrees C for 15-30 seconds, less than milk. Flash cooling immediately after holding minimises it further.
Can it run plant-based milk too?
Yes with a recipe for pH and stabiliser adjustment; soymilk needs pH 7.0-7.2 before sterilisation.
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