A growing number of milk producers have in recent years started their own milk processing. This is in order to sell their products at a greater added value and a higher quality. The same applies to large farms in countries with very long distances to the next milk factory or an insufficient infrastructure for the collection of milk and the distribution of the processed products.
Packo creates full solutions to the customer's demands. We provide our customers with highly qualified technical advice and support in all stages of the project: development and design, implementation, maintenance, upgrading, extension, service. Packo engineers the full project, manufactures the required equipment and supplies and installs the line, including start-up and training of the personnel.
Packo has been manufacturing small milk processing lines for 20 years now and has references world-wide. The mini-dairies - with capacities up to 10.000 litres per hour, are real milk processing lines, based on the technology of larger dairies, but on a reduced scale.
The Packo continuous flow pasteuriser is the heart of the dairy. Next to the basic consumption milk line, the dairy can be extended to various other product lines, such as cream, yogurt, kefir or other fermented milk products, butter, fresh and ripened cheese, etc.
Packo ice builders are often used in mini-dairies for the production of ice cold water.
The raw milk enters the dairy by truck or in cans and should be cooled and stored in Packo milk cooling tanks as quickly possible to preserve the milk quality.
Pasteurisation of dairy products is one of the possible heat treatments. The aim is to kill off the entire population of disease-producing bacteria and greatly reduce the total number of micro organism present.
After pasteursing, the milk is packed, e.g. in plastic pouches/bottles or in cartons. Packo also provides the necessary pumps, ice builders, hot water unit and other equipment required to complete the installation.
In special cheese vats the pasteurised milk is processed into cheese. This is the preliminary stage in the production of a wide range of fresh or ripened cheeses.
A cheese press and cheese forms are used for the production of hard cheese.
Fresh cheese production tank installed on a frame, including leaking vessel and incubator for the production of cultures.
Pasteurised and preferable homogenised milk can be processed into fermented milk products, such as set or stirred yoghurt, kefir and other locally consumed fermented milk products. Vertical, atmospheric tanks are used for the fermentation of milk. Fruits and flavours can be added before filling into plastic cups.
Cream is produced by standardizing the fat content of the milk or skimming the milk completely by means of a separator. The cream can be pasteurised and freshly packed, after ripening be filled in cups or be processed further into butter.
On this picture, the milk separator is connected with the pasteuriser.
The cream is pasteurised and ripened in a batch pasteuriser before being processed into butter in the churn.
