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Pasteurization of milk

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Types of pasteurizations

Batch method

The batch method uses a vat pasteurizer which consists of a jacketed vat surrounded by either circulating water, steam or heating coils of water or steam.

In the vat the milk is heated to 65 C and held for 30 minutes followed by rapid cooling. It is held throughout the holding period while being agitated. The milk may be cooled in the vat or removed hot after the holding time is completed for every particle. As a modification, the milk may be partially heated in tubular or plate heater before entering the vat.

If a higher temperature is used then the holding time is reduced accordingly. But the temperature is never raised beyond 68.22 C, as it causes the reduction of the cream line and induces certain undesirable physical changes.


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its much better drink pasteurized milk so as to e away from milk born diseases i like and i m at muhimbili university study milk processing.
kallanga Tuesday, July 12, 2011
Anton van Leeuwenhoek was the father of microbiology
ZenZappa Tuesday, April 27, 2010
Haha, I was about to type what ZenZappa wrote and I scrolled down and saw your comment. Yes, this page is mislabeled. Antony [Anton] van Leeuwenhoek IS the Father of Microbiology because he was the first to discover the existence of protozoa and bacteria.
guest Saturday, May 1, 2010
I need to pastries small quantity of camel milk. Where you think I can find small pasteurization equipment for sure High temperature short time type?.
Dena123 Saturday, June 27, 2009
Why do you need it?
guest Tuesday, October 13, 2009
try ur microwave for like 6 min then quicly put it in your fridge
guest Wednesday, November 18, 2009

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