Pasteurization of milk
- Louis Pasteur: Father Of Microbiology
- Impact of the Study
- Thermal Lethality Determinations
- Types Of Pasteurizations
- Batch Method
- Continuous Method
- Holding Time
- Pressure Differential
- Basic Component Equipment of HTST Pasteurizes
- Ultra High Temperature (UHT) Pasteurization
- Effects Of Pasteurization
- Latest Publication and Research
Types of pasteurizations
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.