Pasteurization Of Milk - Types Of Pasteurizations - Batch Method
Types of pasteurizations
Batch methodThe 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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Dr. Reeja Tharu. (2020, February 18). Types Of Pasteurization - Batch Method. Medindia. Retrieved on Apr 30, 2024 from https://www.medindia.net/health/conditions/pasteurization-of-milk-types.htm.
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Dr. Reeja Tharu. "Types Of Pasteurization - Batch Method". Medindia. Apr 30, 2024. <https://www.medindia.net/health/conditions/pasteurization-of-milk-types.htm>.
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Dr. Reeja Tharu. 2020. Types Of Pasteurization - Batch Method. Medindia, viewed Apr 30, 2024, https://www.medindia.net/health/conditions/pasteurization-of-milk-types.htm.