Industrial production steps of milk skin

The industrial production of milk skin involves several key steps to ensure the quality and consistency of the final product:

1. **Milk Filtration and Cooling**: Fresh whole milk is filtered through a pipe filter to remove impurities. The purified milk is then transferred to a milk tank for cooling and temporary storage.

2. **Sterilization**: The milk is heated to a temperature of 95-105°C for sterilization, maintained for 5-15 seconds to ensure safety and quality.

3. **Mixing and Heating**: The sterilized milk is placed in a mixing tank, where it is heated while being stirred until bubbles form on the surface of the emulsion.

4. **Insulation and Film Formation**: After stirring, the milk is left to sit undisturbed for 4 to 6 hours. During this time, the surface of the emulsion evaporates, forming a film that gradually thickens.

5. **Cooling and Milk Skin Formation**: The heating is stopped, allowing the milk to cool. As it cools, milk fat rises to the surface, and a thick, hard film forms, which is the milk skin.

6. **Packaging and Storage**: Once the milk skin is fully formed and cooled, it is removed using milk skin forming equipment, packaged, inspected, and stored in a warehouse as the finished product.

This process ensures the milk skin is produced efficiently while maintaining its quality and nutritional value.