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Method For Killing Bacteria In Milk Production Line

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    I feel that we always know bacteria. But in fact, they were discovered not long ago. In the mid-19th century, scientists and doctors realized that these tiny microbes were actually the cause of most diseases that humans had to deal with. After that, we invented new and better ways to properly store food, start washing and cleaning the kitchen. Pasteurization is one of the ways to kill pathogenic bacteria in Milk Production Line.
    What is pasteurization and how is it carried out?

    Pasteurization - is the process of using high temperatures to kill bacteria in food. This method was invented by French chemist and biologist Louis Pasteur. He basically created bacteriology. By studying bacteria, he found that they would die when exposed to high temperatures and proposed two methods of pasteurization:

    Use high temperature for a short period of time, so the bacteria will die almost immediately (to pasteurize the milk, you only need to keep the milk at 72 degrees Celsius for 15 seconds);
    Use a lower temperature for a longer period of time (30 minutes at 63 degrees Celsius is enough to pasteurize milk).

    Why would anyone use the second method and spend so much time on it? The answer is simple. High temperatures change the texture, taste and color of the food. In addition, killing bacteria heat kills nutrients and reduces the usefulness of food for our body. Exposing food to lower temperatures, but lasting longer will help to take away something that is not good from the food.

    But pasteurization is not always an advantage. The shelf life of pasteurized milk is only seven days, so most milk manufacturers now have a lot of demand for UHT milk machine. UHT Milk Machine of Shanghai Jimei Food Machinery Co., Ltd. The temperature control is accurate, we can also provide matching equipment to bring you an ultra-high temperature instant sterilization production line, creating more benefits for you.