Reconstitution Plants

Product (beginning) Reconstituted milk
Product (end) Fresh Milk, Yoghurt, Cheese, Ice Cream, Cream
Flow Rates  150L Per Batch - 50,000L Per Hour
Inlet Temperature 4 Deg C - Any
Processing Temperature  65 Deg C - 73 Deg C
Outlet Temperature Any - 4 Deg C

The process of milk reconstitution is a simple yet delicate process. A lot of attention needs to be paid to the total volume of both the milk powder and water that is used during the process to make sure the desired product is produced.

Once the milk reconstitution process is complete the milk is then able to be used for a wide range of different processes, from producing yoghurt or cheese to being used as an ingredient for caramel sauce or chocolate production.

At Thermaflo we have a lot of experience with the design, fabrication and automation of such processes. We are able to utilise or expertise to design a process that will provide you with

For more information about how Thermaflo can assist you with your reconstitution plant go to our contact us page to leave a message or give us a call.


Your Sales Rep

Anthony Connaughton

Anthony Connaughton

Anthony is our highly experienced Business Development Manager for liquid food and beverage based in Australia. 

You can contact Anthony on 0400 626 763 or complete our simple form