Dairy Package Milk - Butter - Yoghurt Production Plant (Turnkey)

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This facility is strategically positioned on 675 square meters of land, designed and engineered three years ago. Its primary objective revolves around the packaging of dairy products such as milk, butter, and yoghurt through multiple phases: initial reception of milk; pasteurization for sterilization purposes; the application of controlled enzymatic treatments for product enhancement (CIP); standardization and bottling or tubbing; incubation processes specific to yoghurt production; evaporation units catering specifically to concentrated or powdered milk processing needs. Key Departments: * Cooling Water Treatment: responsible for maintaining optimal chilling temperatures necessary for milk storage * Boiler Room: fuels equipment and facilities with a constant supply of hot water required by plant systems Main Operations Stations: * Milk Reception Station: oversees intake of fresh milk shipments * Pasteurization/Purification Area: performs precise treatment procedures for raw milk inputs to yield sterilized milk. * Incubation Room - yoghurt preparation station : cultivates precise microbial flora and chemical conditions conducive to yogurt culture production.