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The Purpose Of Pasteurization Of Milk Production Line

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    From the 20th century to the 21st century, we continue to see the impact of different laws and regulations on industrial pasteurization. As we continue to improve regulations and keep milk fresh, we see the impact of cultural and geographic factors on the pasteurization process, which is more popular.
    The purpose of pasteurization of Milk Production Line is, 1. Improve consumer safety of milk by destroying diseases that may be present in the milk that cause microbes (pathogens). 2. Improve the quality of dairy products by destroying spoilage microorganisms and enzymes that cause deterioration in milk quality and shelf life. These differences in pasteurization processes will always meet the minimum requirements of state or national laws. The main differences in these pasteurization processes are processing time, temperature at which the milk is heated, and packaging.
    High temperature short-time pasteurized milk
    One of the more common forms of pasteurization in the United States is high temperature short-time pasteurization. This process kills the bacteria in the milk while retaining the necessary vitamins and nutrients. The milk is heated to 72 - 74 degrees Celsius (162 - 165 degrees Fahrenheit) for 15 - 20 seconds to kill the Brucella, which is the most heat-resistant pathogen in raw milk.
    This technology extends the shelf life without adding any preservatives. After pasteurization, the HTST milk is transferred to a cooling zone and cooled to 4 degrees Celsius (39 degrees Fahrenheit). From there, it is refrigerated during the remaining shelf life. HTST milk usually lasts 16 - 21 days.
    Ultra high temperature milk (ultra-high temperature pasteurization)
    Another very popular milk is ultra high temperature pasteurization. UHT Milk Machine is the process of heating milk to 135 - 150 degrees Celsius (275 - 302 degrees Fahrenheit) for 2 - 3 seconds, cooling immediately, and aseptically packaging in an airtight container.
    This process kills all bacteria present. Although all the bad bacteria have been killed, unfortunately some nutrients and vitamins have been killed due to the high temperatures in the pasteurization process. UHT pasteurization extends the shelf life to 6 - 9 months (until it is open), but does not require refrigeration until it is opened.