How Does Pasteurization Work?

While Louis Pasteur himself experimented with wine, the German chemist Franz von Soxhlet proposed the pasteurization of milk in 1886. By 1912, the American public health official Milton Rosenau established standards for low-temperature pasteurization: slow heating at 60 C (140 F) for 20 minutes.

Pasteurization times and temperatures depend on the chemical composition of the pasteurized food but rarely does pasteurization require a product to be heated beyond 100 C. However, ultra-high-temperature (UHT) pasteurization heats milk to 135 C, albeit for only two to five seconds.

This brief period of high heat is enough to kill nearly all bacterial spores that live in dairy products. Dairy that goes through the Ultra heat treatment is labeled “ultra-pasteurized.”

What Are the Benefits of Pasteurization?

1. Pasteurizing a liquid provides many benefits. These include:
2. Eliminating harmful bacteria like Listeria, Salmonella, Listeria, Staphylococcus aureus, Yersinia, Campylobacter, and Escherichia coli O157:H7.
3. Preventing diseases like scarlet fever, tuberculosis, brucellosis, and diphtheria.
4. Providing a longer shelf life when compared to unpasteurized milk.
5. Elimination of volatile aroma compounds from certain foods. Note that this is not necessarily a benefit: many of these aromas can be pleasing to consumers.
6. Sanitizing liquids in a shorter time than would be possible with other methods, leading to more effective overall disease control.

The Purpose of Pasteurization

1. What is Pasteurization?

Pasteurization is defined as the process of heating every particle of milk or milk products. The heat treatment process that destroys pathogenic micro-organisms in foods and beverages.

Pasteurization of milk, widely practiced in several countries, requires temperatures of about 63⁰c(145⁰F) maintained for 30 minutes or alternatively, heating to a higher temperature, 72⁰c(162⁰F) and holding for 15 minutes.

The times and temperatures are those determined to be necessary to destroy Mycobacterium tuberculosis and other more heat resistant, non-spore-forming, disease-causing microorganisms found in milk.

The treatment also destroys most microorganisms that cause spoilage and so prolongs the storage time for your milk.

 

1. To increase milk safety for the consumer by destroying disease-causing microorganisms(pathogens) that may be present in milk.
2. To increase keeping the quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk.

Pasteurization Conditions

Minimum pasteurization requirements for milk products and are based on regulations outlined in the Grade A Pasteurized Milk Ordinance (PMO). These conditions were determined to be the minimum processing conditions needed to kill Coxiella burnetii, the organism that causes Q fever in humans, which is the most heat-resistant pathogen currently recognized in milk. Milk can be pasteurized using processing times and temperatures greater than the required minimums.

Pasteurization can be done as a batch or a continuous process. A vat pasteurizer consists of a temperature-controlled, closed vat. The milk is pumped into the vat, the milk is heated to the appropriate temperature and held at that temperature for the appropriate time, and then cooled.

The cooled milk is then pumped out of the vat to the rest of the processing line, for example to the bottling station or cheese vat. Batch pasteurization is still used in some smaller processing plants. The most common process used for fluid milk is the continuous process.

The milk is pumped from the raw milk silo to a holding tank that feeds into the continuous pasteurization system. The milk continuously flows from the tank through a series of thin plates that heat the milk to the appropriate temperature.

The milk flow system is set up to make sure that the milk stays at the pasteurization temperature for the appropriate time before it flows through the cooling area of the pasteurizer.

The cooled milk then flows to the rest of the processing line, for example to the bottling station. There are several options for temperatures and times available for continuous processing of refrigerated fluid milk. Although processing conditions are defined for temperatures above 200°F, they are rarely used because they can impart an undesirable cooked flavor to the milk.

 

Having this in consideration, that is where the batch pasteurizer comes in to aid you in this task. The batch pasteurizer developed by NEEMA TECHNOLOGIES is developed as per the standard requirements set out by the dairy board and also the Quality Standards Regulatory Board.

 

To get BATCH PASTEURIZER and start today your amazing journey in this lucrative venture contact NEEMA TECHNOLOGIES COMPANY, a manufacturer, dealer, and supplier of this and much more equipment countrywide. For inquiries or making an order call +254792880966