In-line Milkfat Replacement with Vegetable Fat, Homogenization and Extended Holding System

The In-line Milkfat Replacement System is an integrated HTST-PMO solution designed to substitute animal fat with vegetable lipids (and optional proteins/fibers) in a single, continuous pass. By combining high-efficiency skimming, precision dosing, and high-shear homogenization with our patented Continuous Extended Holding System, the unit produces a perfectly emulsified, safe product without the need for traditional batch-mixing tanks. Continuous Stream Architecture: Eliminates the logistical bottlenecks and hygiene risks of manual batching in large tanks. Integrated Process Flow: - Direct Drive Separation: Separates whole milk into skim and 40% cream. - Precision Injection: Direct in-line dosing of vegetable fats for exact standardization. - High-Shear Homogenization: Fuses the aqueous and oleic phases into a stable, long-term emulsion. - Extended Residence (ESL/HHST): Targeted thermal holding from 5 to 30 minutes at temperatures up to 230°F (110°C). Economic Impact: Significantly reduces water consumption, waste disposal, and energy costs through high-regeneration heat exchange. HTST-PMO WITH EXTENDED HOLDING — APPLICATION PARAMETERS: • Milk for yogurt: 80-85°C / 20-30 min → Improve yogurt consistency, prevent syneresis. • Milk/whey pre-treatment for membranes: 60-65°C / 30 min → Match slow pasteurization with energy recovery, increase permeation rates. • Milk for fresh cheeses: 76°C / 12-30 min → Significant yield increase, achieve gelification. • Ghee pasteurization: 110°C / 10 min → Moisture adjustment, improve shelf life. • Indian-style Paneer cheese milk: 95°C / 3-6 min → Significant yield increase, achieve gelification. • Starch-based mixtures: 80-90°C / 20-30 min → Activate starch functionality, achieve gelification.