What is milk pasteurization
A milk pasteurizer is a piece of equipment used in the dairy industry to heat milk to a specific temperature for a set amount of time to kill harmful bacteria
Types of milk pasteurizers
- Batch pasteurizer
Heats entire batch of milk at once.
- Continous flow pasteurizer
A continuous flow pasteurizer is a type of pasteurization system designed to process large volumes of liquid, such as milk, juice, or other beverages, in a continuous flow rather than in batches. It ensures that the liquid is heated to the required temperature for the correct amount of time and then rapidly cooled, all while flowing through the system in a continuous manner.
How does a milk pasteurizer work?
A milk pasteurizer is a machine used to heat milk to a specific temperature for a short period to kill harmful bacteria and pathogens without compromising its nutritional value. The process typically involves heating the milk to around 72°C (161°F) for 15 seconds (HTST method) and then quickly cooling it. This ensures the milk is safe to drink and extends its shelf life. The pasteurization process can be done in batch or continuous systems.
What are the benefits of using a milk pasteurizer?
- Safety
It kills harmful bacterias that can cause food borne diseases or illness
- Shelf life
It extends the lifespan of milk.
- Quality
It improves the quality and constitency of milk.
How to use milk pasteurizer in Kenya?
- Preparation
- Cleanliness is Crucial: Thoroughly clean and sanitize the pasteurizer and all associated equipment (hoses, valves, etc.) before each use. This helps prevent contamination and ensures the safety of the final product.
- Inspect Equipment: Check for any signs of damage or wear and tear on the pasteurizer. Ensure all components are functioning correctly (heating elements, temperature sensors, valves).
- Filling the Pasteurizer
- Fill the Tank: Carefully fill the pasteurizer tank with the milk or other dairy product you intend to pasteurize.
- Avoid Overfilling: Leave some space at the top of the tank to allow for expansion during the heating process.
- Heating
- Start Heating: Turn on the heating system.
- Monitor Temperature: Continuously monitor the temperature of the milk using a calibrated thermometer.
- Maintain Target Temperature: Once the milk reaches the desired pasteurization temperature (typically 63°C/145°F for 30 minutes), maintain it for the specified holding time.
- Holding
- Maintain Temperature: Ensure the milk temperature remains constant throughout the holding period.
- Agitation: batch pasteurizers have agitation systems to ensure even heat distribution within the milk.
- Cooling
- Initiate Cooling: After the holding period, begin the cooling process. This is typically done by circulating cold water through the jacket or coils of the pasteurizer.
- Rapid Cooling: Cool the milk as quickly as possible to below 10°C (50°F) to inhibit bacterial growth.
- Transfer and Storage
- Transfer Milk: Once cooled, transfer the pasteurized milk to clean, sanitized containers.
- Refrigerate: Store the pasteurized milk in a refrigerator at or below 4°C (40°F).
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