The milk processing lines structure considerably differ from one another and depend on casual factors that change over time: cow productivity, technology approached, architectural and planning solutions, hygienic-sanitary conditions, geographical positioning of the farm. The analysis of the main operating regimes of the elements of the milk processing lines showed that the increase of the level of automation and unification, together with the decrease of the volume of energy and of the work in the process of its processing, can be achieved through the functional and structural organization of lines according to the modular principle of applying new, energy efficient technical means using the natural air and water cooling and by creating of electrical equipment system unified facility with a flexible hierarchical structure and with the possibility of rebuilding them case of modification of the technological tasks