Introduction Milk preservation is a key concern to large-scale dairy farmers across the globe. The product is required to remain fresh from the source to the consumer. This has led to the development of milk devices that aid farmers and dairy factories to process and preserve the product. Factors such as presence of pathogens in the milk products, lowers the duration the commodities take while still fresh and fit for consumption (Garcia et al., 2019). The condition for the equipment has to be maintained cleaned to ensure the products do not get spoiled or become unfit for human consumption. Furthermore, some of the equipment help milk processors to make various types of milk products like cheese, cream, butter, and so on. With the use of the devices in the production, individuals have been able to lower the costs involved, like labor, and reduce the time consumption during packaging. The focus of his paper is to analyze milky devices and the current technological involvement. Background Dairy plants have evolved to use equipment that facilitates processes like milk manufacturing, pasteurizing, packaging, storing, and transportation. Initially, these activities were expensive, time-consuming when the level of technology was limited (Charlton & Kostandini, 2021). Currently, the advancement in engineering has made the processes convenient due introduction of various machines that perform the factions effectively. Most dairy farms have access to equipment like tanks for storing milk, cream churner milk containers, tubular heat exchangers, and evaporation systems that aid in the processes. The machines are useful in ensuring farmers do not incur unnecessary losses resulting from poor preservation. They have improved dairy farming since the plants can manage to process the amount of milk produced. Technology for Dairy products back in the 1900s There has been an improvement in dairy products over the past century. The milk processing industry has been growing gradually to provide dairy foods that meet the expectations of human diets with respect to nutrients, safety, and overall sustainability. Around 1917, the private dairy farmers presented milk products to their consumers in their locations (Rankin et al., 2017). During this time, farmers had started adopting pasteurization as the mechanism of preserving and controlling milk from contamination by some diseases. In the milk processing plant, the mechanization of cream separation, filling, washing bottles, and capping them set the root of modern industrialization in the sector. Between the years 1907 and 1913, bottle machines were put into use as well as the fillers and cappers (Capstaff & Miller, 2018). To enhance the safety and increase sanitation of the milk products, there were some advancement made on the mechanical bottle washers. Most countries developed compulsory pasteurization processes due to diseases that were connected to unsafe milk consumption that caused deaths amongst adults and children. The process of milk pasteurization was officially in use but the methods, timing, and temperatures totally varied from farm to farm. There were no heat regulators during this period therefore the process took about 60 seconds at a temperature of about 72 degrees Celsius followed by immediate cooling. Similarly, proper timing was not manageable due to a lack of technology (Charlton & Kostandini, 2021). It was termed flash pasteurization and it was not fully accepted due to i