Milk pasteurizer is to use water to heat milk at the temperature of 60-82 ° C, thereby killing pathogenic bacteria that are harmful to health, while retaining the original nutritional content of the yogurt. The sterilization time is about 30min, after sterilization, it needs to be quickly cooled to 4-5 ° C, since rapid heat and cold changes can also promote the death of residual bacteria.
Pasteurization is mainly used in the production of yogurt and dairy products including two ways. One is to heat the milk to 62 to 65 ° C for 30 minutes. The other is to heat the milk to 75 ~ 90 ℃ for 15 ~ 16s with short sterilization time and higher working efficiency.
Technical parameter of
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Why the milk needs to be pasteurized？
Most people may not know it is dangerous to drink fresh milk that is just milk squeezed out from cow, because it contains many harmful bacteria. So milk pasteurizer is a very important part when using fresh milk to get yogurt, and only sterilized milk can be consumed. In addition, pasteurized milk must still be stored at a lower temperature, otherwise it will deteriorate quickly
How to pasteurize milk？
1. Pasteurization is actually taking advantage of the characteristics of pathogens that are not very heat resistant, treating them with appropriate temperature to kill them all. However, after pasteurization, there are a small number of bacteria that is harmless or beneficial, heat-resistant bacteria or bacterial spores. Therefore, pasteurized milk should be stored at a temperature of about 4 ° C and can only be stored for 3-10 days, up to 16 days.
2. In a certain temperature range, the lower the temperature is, the slower the bacterial reproduction will be; the higher the temperature is, the faster the reproduction will be. However, if the temperature is too high, the bacteria will die. Different bacteria have different optimum growth temperatures and heat and cold resistance.
High-temperature sterilization vs. pasteurization
Milk pasteurizer is a type of low-temperature sterilization. It is safe, hygienic, and reliable and it heats the food below 60 ° C for 30 minutes, conforming to national food standards. Most important, milk pasteurizer greatly keeps the nutritional value of yogurt and is deeply loved by consumers.
Compared with pasteurization, high-temperature sterilization can be heated above 95 ° C for 20 minutes, which can kill more bacteria, but it has some impact on milk quality. It may destroy nutrients in food while sterilizing, so it is necessary to use pasteurization for milk and fermented products.
Pasteurized milk VS normal temperature milk
The pasteurized milk is heated at low temperature and then quickly cooled to 4-5 ° C, which is able to kill most of the disease-causing bacteria. However, normal temperature yogurt uses UHT ultra-high temperature instant sterilization, and it is heated at 137 ~ 145 degrees Celsius for 4 ~ 15 seconds. The expiration date of normal temperature yogurt is long, up to about one year, but the expiration date of pasteurized yogurt is only about 16 days. Vitamins are very beneficial to the human body, but the vitamins in normal temperature yogurt are destroyed, and pasteurized milk can retain its vitamin ingredients.
The application of milk pasteurizer
Pasteurization is widely used in all kinds of foods such as beer, fruit wine, wine, fruit juices, milk, acid foods, canned jams as well as sea food.
The role of milk pasteurizer tank during yogurt production line
1. Pasteurized milk can keep the original taste and nutrition of it to the greatest extent, and it is pretty safe for people to drink.
2. As long as the milk processed by milk pasteurizer, meanwhile, it is stored at a temperature of about 4 ° C, the reproduction of bacteria is very slow. Therefore, the nutrition and flavor of the milk can be maintained within a few days.
Note: The expiration date of pasteurized milk is relatively short, about 16 days. Thus, you must pay attention to the quality of milk when buying, if you find that the carton is “bulging”, which means the milk has deteriorated.