DAIRY MAN ENGINEERING

HEAD OFFICE :COIMBATORE(TAMIL NADU)

REGIONAL OFFICES: AHMEDABAD(GUJRAT), AMRITSAR(PUNJAB)

OVERSEASOFFICES: DHAKA (BANGLADESH)

CONTACT : +880 – 1786 198 091

DAIRY MAN ENGINEERING

MR.SYED JAHANGIR ALAM – SALES HEAD

OVERSEASOFFICES: N&T ENGI TECH, #114- 5TH FLOOR DAY NIGHT

SIRAJ TOWER,GULSHAN,DHAKA (BANGLADESH)

CONATACT: +880 – 1786-19-8091

MILK PROCESS PLANT – ONLINE (HTST – PROCESS)

1. RAW MILK RECIVING

2. COLLECTION & RECEPTION ( TEST FOR RAW MILK QUALITY)

3. WEIGHING & SCALING SYSTEM

4. CREAM SEPRATION PROCESS

5. MILK CHILLING PROCESS – STORAGE (OPTIONAL)

6. HTST PASTURIZING PROCESS – (HOT WATER/STEAM – FROM BOILER)

7. HOMOGENIZATION PROCESS – (200 TO 250 BAR – 2 SATGE PROCESS)

8. CHILLING PROCESS (IBT – CHILLED WATER)

MILK PROCESS PLANT- ONLINE (HTST – PROCESS)

9. PACKING PROCESS (POUCH/BOTTLE/ WHOLE MILK CANE)

10. COLD STORE ( STORAGE ) +4 TO 6 DEG *C

11. TRUCK FOR SHIPPING TO MARKET

12. DEALER – DISTRIBUTOR- RETAILORS

13. CUSTOMER

MACHINES REQUIRED FOR MILK PROCESS

1.CAN TIPPING BAR

2. SS DUMP TANK

3. RAW MILK RECEPTION PUMP

4. TUBLER FILTER

5. FLOW CONTROL VALVE

6. HTST MILK PASTURIZER –PLATE PACK – BOILER- ICE BANK TANK (IBT)

7. SKID MOUNT STAND FOR PASTURIZER UNIT

8. HOMOGENISER – 200-250 BAR – 2STAGE

9. CREAM SEPARATOR REQUIRED CAPACITY

11. PASTURIZED MILK STORAGE TANK (OPTIONAL AS CAPACITY BASED)

12. FILLING MACHINE ( POUCH/ BOTTLE )

13. SS PIPE’S & FITTINGS SS 304

14. CHILLED WATER CIRCULATION SYSTEM FOR CHILLING PROCESS

15. HOT WATER GENERATOR ( BOILER )

16. HOT WATER CIRCULATION SYSTEM

17. STRUCTURAL AND SUPPORTS FOR COMPLETE PLANT

18. DX TYPE REFRIGERATION SYSTEM

19. COLD STORAGE AS CAPACITY REQUIRED

20. PLANT INSTALLATION & COMMISSIONING

21. GROSS TOTAL VALUE OF PROJECT

MILK & MILK PRODUCTS

1. MILK

2. CURD / PLAIN YOGURT/ GREEK YOGURT

3. CREAM SEPRATOR / BUTTER CHURNER

4. GHEE

5. PANEER

6. CHEESE

7. ICE CREAM

8. MILK POWDER

Milk & Milk Products Storage Temperature

MILK CHILLING = 4 to 6 deg *C

CURD / YOGURT / BUTTER MILK= 4 to 6 deg *C

CREAM / BUTTER = 8 to14 deg*C

GHEE = Dry place

PANEER = 8 to 14 deg *C

CHEESE = 8 to 14 deg* C

ICE CREAM = - 18* deg C & below

MILK POWDER = dry place