Supply, installation and service of processing equipment. Over 50 completed projects since 2011.
Full range of lines for loose, briquette and formed curd production. Capacity from 200 to 5,000 kg/h.
Line for soft loose and briquette curd with gentle processing technology. Ideal for medium-scale producers.
High-capacity line for large dairy enterprises. Delivers stable quality under intensive continuous operation.
Line for formed curd in cups, pots and trays. Precise dosing and hermetic sealing.
Formed curd line with cold-processing technology. Preserves maximum nutritional properties and extends product shelf life.
Formed curd packaging line into multi-layer film pouches. Optimal for the economy segment with high production volumes.
Line for traditional cottage cheese production in cubes. American-standard texture with large, uniform curds.
Process lines for hard, soft and brined cheeses. From Dutch and Russian-style to mozzarella, ricotta and feta.
Line for semi-hard Dutch cheese production. Classic technology with mould pressing and ripening chamber.
Extended line with automatic mould turner and mould washing system. For highly automated production facilities.
Line for Russian-style cheese with characteristic elastic texture and open body. Optimal technology for local markets.
High-capacity version with automatic coating application and ripening control system for temperature and humidity.
Brining pools, brine circulation and cooling systems. Automatic control of NaCl concentration and temperature.
Versatile line for soft fresh cheese production. Fast changeover between assortment without equipment changes.
Line for pasta filata cheeses with stretching and melting technology. Electric heating with precise temperature control.
Line for Greek-style white brined cheese production. Ripening in brine, packaging in bucket or vacuum block.
Milk reception measurement systems, composition normalisation and complete milk and cream pasteurization complexes.
Online milk composition analysers at reception. Simultaneous determination of fat, protein, lactose, SNF and freezing point.
Automatic milk normalisation units for fat and protein. Precise cream and skim dosing for composition standardisation.
Complete pasteurization-cooling units (PCU) with plate or tubular heat exchangers. HTST and UHT modes.
Professional clean-in-place (CIP) and manual/automatic parts washing (COP) systems for dairy facilities.
Mobile CIP stations in container format. Ready to operate after connection of utilities. Ideal for small and medium dairies.
Stationary CIP stations with separate acid, caustic and water tanks. For large plants with multiple parallel washing circuits.
Conveyor tunnel washing machines for moulds, baskets, pallets and process equipment parts.
Bath washing machines with ultrasound or bubbling for delicate equipment and complex parts with hard-to-reach areas.
Fixed and mobile foam washing and high-pressure washing systems for floors, walls, conveyors and exterior surfaces.
Solutions for storing, diluting and automatically dispensing cleaning and disinfecting agents. Consumption and level monitoring.
Automatic filling, portioning and packaging lines for dairy products. From pillow pouches to aseptic Bag-in-Box formats.
High-speed lines for filling milk, kefir, sour cream and other liquid dairy products into various packaging formats.
Turnkey complete solutions: from dose formation to palletizing. Integration with ERP and traceability systems.
Aseptic filling into flexible Bag-in-Box packaging (3–1,000 l) and flexible aseptic pouches. Shelf life up to 12 months without refrigeration.
Conveyor checkweighers for 100% weight control of finished products. Automatic rejection of non-conforming units.
Comprehensive solutions for processing sweet and acid whey into valuable products. Reduces losses and environmental impact.
Concentration and drying lines for cheese whey. Production of whey protein concentrate WPC 35–80 and dry demineralised whey.
Specialised lines for processing acid curd whey with pH 4.2–4.6. Neutralisation, concentration and drying.
Process lines for skimmed and whole milk powder production. Modern spray dryers with heat recovery.
Multi-effect vacuum evaporators (MVE) for concentrating milk, whey and lactose. Economical steam consumption.
Complete milk reception stations with automatic measurement of raw material quantity and quality.
Complete milk reception stations: pump unit, filtration, cooling, volume measurement, sample collection and data transfer to ERP/SAP.
Complete turnkey process lines for milk powder, cream powder and dry dairy blend production.
Complete SMP production line: pasteurisation, separation, ultra-pasteurisation, multi-effect evaporation, spray drying.
Process line for whole milk powder with 26% and 28% fat content. Staged drying to preserve solubility.
Flexible equipment acquisition terms — from direct purchase to leasing and installment payments.
We will select equipment for your tasks and production volumes. Send a request — we will respond within 2 working hours.
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Dairy products, recipes, technical specifications and raw material components for producers.
Promilk Technology supplies and designs production lines for the full range of dairy products — from curd and cheeses to dry dairy products and whey concentrates.
Equipment for producing every type of dairy product — tailored to local raw materials, market requirements and plant scale.
Soft Crocodile — light granular consistency
Curd with tender crumbly texture obtained by acid or acid-rennet coagulation. Ideal for direct sales and processing into desserts. Preserves natural flavour and nutritional composition with minimal protein losses.
"The Soft Crocodile line allowed us to increase curd output by 40% without expanding headcount. Quality is consistent."
Hard Turtle — dense consistency, traditional formats
Pressed curd with dense uniform structure. Automatic portioning into 200–500 g briquettes. Long shelf life, stability in transport — optimal format for large retail chains.
"The Hard Turtle equipment runs 24/7. In 2 years — not a single critical stoppage. Highly recommended."
Small Beetle — portion curd in tubs
Automatic portioning and packaging of curd into consumer tubs of 100–500 g. Integrated date-coding and weight control. Suitable for curd mass production with fillings.
"Small Beetle paid back in 14 months. Consumers noted the consistent taste and convenient packaging."
Traditional cubed curd, export format
Cottage cheese production to international standards for export to EU and Asian markets. Large-grain texture, light whey dressing. The line covers the full cycle from coagulation to hermetic container packaging.
"We reached export to Poland within 6 months of line launch. The product meets all EU requirements."
Italian technology, fresh mozzarella and brined cheese lines
Complete fresh mozzarella production cycle: from milk preparation to ball forming, cooling and packaging in brine. Adaptation of Italian pasta filata technology for local cow's milk. Buffalo-style production also possible.
"Mozzarella from our plant now supplies pizzeria chains nationwide. Italian quality at a competitive price."
Georgian brined cheese, smoked and fresh
Suluguni production line using pulled-curd technology followed by smoking or brine salting. Automatic forming of braids and discs. Supports authentic Georgian technology with modern hygiene standards.
"The line allowed us to automate manual labour. We now produce 600 kg of suluguni daily instead of 150."
Traditional pressed technology, ripening
Semi-firm pressed cheese with red wax or heat-shrink coating. Line includes equipment for brining, pressing, ripening and coating. Ripening period 2–8 months with controlled humidity and temperature.
"We launched Dutch cheese production from scratch. Promilk accompanied us at every stage — from design to the first batch."
Semi-firm with characteristic open body
Russian cheese production per GOST 11041 with characteristic open body and delicate creamy flavour. The line ensures controlled eye formation during ripening. One of the most in-demand formats in CIS markets.
"We have been producing Russian cheese on a Promilk line for 3 years. The body is consistent, the flavour — like the best Soviet examples."
Greek brined cheese, specialised lines
Feta-style brined cheese production line using cow or mixed milk. Specialised pH and temperature control. Packaging in vacuum blocks or containers with brine for HoReCa and retail.
"Our feta displaced imported product in regional retail chains. Cost of production is 30% lower, quality is equal."
Italian soft whey cheese
Ricotta production from cheese whey by thermoacid coagulation — maximum raw material utilisation. Delicate creamy texture, high lactalbumin content. Packaging formats for HoReCa, confectionery and retail.
"Ricotta from whey became an additional income stream. Previously we simply discharged the whey."
Fresh soft cheeses without ripening
Versatile line for fresh soft cheeses: Adygei (thermoacid method, GOST R 53379) and Caprese-type for HoReCa. Minimal ripening time, high capital turnover, strong market demand.
"We launched Adygei and Caprese on one line. Production flexibility is the main advantage of this solution."
Balkan yellow pulled-curd cheese
Balkan yellow pasta filata cheese with ageing. High-temperature stretching technology, forming into wheels, salting and ripening for 2–4 months. Popular format for Balkan, Romanian and Polish markets.
"Promilk helped us develop kashkaval export to Romania. Full technology support from recipe to certification."
Spray drying WMP / SMP
Complete WMP and SMP production lines. Spray dryers with homogenisation and evaporation as a complex. Final product moisture ≤4%. Compliance with Codex Alimentarius and export market requirements.
"The SMP line became the anchor project of our plant. Promilk is one of the few who truly understands the details."
WPC 35–80, cheese whey processing
Membrane ultrafiltration of cheese whey to produce WPC 35, WPC 65 and WPC 80. High-margin product for sports nutrition and the food industry. Turns a cheesemaking by-product into a high-value export commodity.
"WPC 80 from our plant is exported to Germany and Sweden. Line payback was 11 months."
Vacuum evaporation technology
Concentrating milk whey to 45–60% dry matter content by multi-effect vacuum evaporation. Used in confectionery, baking and as animal feed. Significantly reduces transportation costs.
"We turned the whey disposal problem into an additional 2 million in annual revenue."
Complete lines including normalisation
Complete primary milk processing line: reception, cooling, separation, normalisation, pasteurisation (HTST/LTLT), homogenisation and packaging. CIP washing, automated control. Core infrastructure for any dairy plant.
"The Promilk pasteurisation line is the heart of our plant. In 5 years — not a single quality complaint on milk."
The Promilk Technology laboratory develops and adapts dairy recipes for local raw materials, consumer taste preferences and regulatory requirements.
Recipe development based on pilot batches with complete physicochemical and microbiological control. Documentation of the technological process specification.
Adjustment of technological parameters taking into account seasonal milk composition, breed characteristics of livestock and starter culture quality.
Development of technical specifications (TS), STO and process instructions. Support for state product registration in EAEU, EU and CIS systems.
All developed recipes are tested under real production conditions at partner enterprises before implementation.
In addition to equipment, Promilk Technology provides process ingredients, starter cultures and packaging materials for uninterrupted production.
Lyophilised and liquid starter cultures from Chr. Hansen, Danisco, CSK for all dairy products. Direct-vat-set DVS/DVI inoculation.
Milk-coagulating enzymes: rennet, microbial and plant-based. Lipases, proteases for accelerated ripening. Dosed by weight for the line.
Vacuum-evaporated food-grade "Extra" salt for cheese and curd salting. Ready brine concentrates. Automatic brine preparation systems.
Thermoforming films, MAP trays, vacuum bags, EAN/GS1 labels. Certification for food contact per EC 10/2011.
Acid and caustic CIP cleaning agents. Disinfectants for dairy production. Dosing and concentration control systems.
Stabilisers, preservatives, flavourings and fruit fillings for curd masses and desserts. Approved in EAEU and EU systems.
Tell us about your project — our process engineer will select equipment, calculate product yield and line cost. Free consultation with no obligations.