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Rahardjamas
Processing Machinary<br/>Division

Processing machinary

We believe with detail specification and choosing excellent machinery product will be perfect result production. With combine expertise more than 1 decade and cooperation with world famous brand, PT. Rahardja Mas Internasional can provide idea and solution to all customer in choosing process machinery until after sales service.

Our company is experience of advanced processing machinery, specializing in the design, manufacturing, and distribution of innovative solutions for a diverse range of industries. With a commitment to excellence, our equipment is meticulously engineered to deliver optimal performance, precision, and reliability. Our comprehensive product line encompasseseach meticulously crafted to meet the exacting demands of modern production environments.

Beyond our state-of-the-art machinery, we offer a comprehensive range of services to support our clients' operations. Our experienced team of engineers and technicians provides expert installation, maintenance, and troubleshooting services to ensure the seamless integration and optimal performance of our equipment. Additionally, we offer customized training programs to empower our clients' personnel with the knowledge and skills necessary to operate and maintain our machinery effectively.

Pasteurization

Pasteurization

The pasteurization process involves heating milk to a temperature sufficient to inactivate pathogenic microorganisms without significantly altering the nutritional value or sensory properties of the product.

Pasteurization of milk is a critical thermal processing technique employed to eliminate pathogenic microorganisms that may be present in raw milk, thereby ensuring its safety  for human consumption and extending its shelf life. This carefully controlled heat  reatment typically involves subjecting milk to a speci c temperature for a dened duration,  su cient to inactivate harmful bacteria such as Salmonella, E. coli, and Listeria monocytogenes,  while minimizing undesirable changes to the milk's nutritional value and sensory attributes.

Milk Collection
Milk Collection

Fresh milk is collected from dairy farms and transported to the milk processing plant

Cooling
Cooling

After pasteurization, the milk is rapidly cooled to around 4 deg C (39'F) to stop cooking process and to preserve its freshness

Heating (Pasteurization)
Heating (Pasteurization)

The Milk is heated to a specific temperature for a set period of time.
The two most common methods are:
- Ultra-pasteurization (UP): Milk heated to temperatures higher than 135'C (275'F) for a few seconds. This process extends the shelf life of milk but can affect its taste slightly
- High-Temperature Short-Time (HTST): Milk is heated to about 72'C (161'F) for 15-20 seconds. This is the most common method used in modern milk pasteurization.

Filtration and Separation
Filtration and Separation

The milk undergoes filtration to remove any impurities. It may also separated into cream and skim milk, depending om the desired fat content of the final product.

Packaging
Packaging

Once cooled, the milk is packaged in bottles, cartonts, or plastic containers under hygienic conditions to prevent any contamination.