As already noted, the product is cooled mainly by regenerative heat exchange. The maximum practical efficiency of regeneration is about Harold Eddleman, Making Milk Media, Indiana Biolab". Disknet.com. Archived from the original on 13 May 2013 . Retrieved 19 March 2014.

Ball, C. Olin (1 January 1943). "Short-Time Pasteurization of Milk". Industrial & Engineering Chemistry. 35 (1): 71–84. doi: 10.1021/ie50397a017. ISSN 0019-7866. However, reducing the temperatures to between 2° C to 5° C arrests bacterial growth and metabolism. The milk is replaced by water and the pasteurizer shuts down when circulation has continued for a pre-determined time. Feed pump In plate heat exchangers, the connection plates between the sections are provided with inlets and outlets for product and service media. The inlet and outlet connections can be oriented either vertically or horizontally. The ends of the plate heat exchanger (frame and pressure plate) can likewise be fitted with inlets and outlets. Gentle pasteurization of milk – with microwaves". ScienceDaily. Archived from the original on 17 May 2018 . Retrieved 9 March 2018.

Thermization: Heat the milk to between 57°C to 68°C and hold for 15 minutes. Thermization targets pathogenic bacteria while leaving the good bacteria in the product. The low temperatures do not alter the structure and taste of the milk.

History – Louis Pasteur". BBC. Archived from the original on 3 May 2015 . Retrieved 25 December 2019. The demand for service media (steam, water and ice water) is also calculated, as this substantially influences the choice of valves for steam regulation and ice water feed. Secondly, pasteurization eliminates destructive bacteria and enzymes that could cause spoilage of the product. This leads to the prolonged shelf life of the milk. Other thermal and non-thermal processes have been developed to pasteurize foods as a way of reducing the effects on nutritional and sensory characteristics of foods and preventing degradation of heat-labile nutrients. Pascalization or high pressure processing (HPP), [1] [56] [57] pulsed electric field (PEF), [1] [56] [57] ionising radiation, high pressure homogenisation, UV decontamination, pulsed high intensity light, high intensity laser, pulsed white light, high power ultrasound, oscillating magnetic fields, high voltage arc discharge, and streamer plasma [56] [57] are examples of these non-thermal pasteurization methods that are currently commercially utilized. Enright, J.B.; Sadler, W.W.; Thomas, R.C. (1957). "Thermal inactivation of Coxiella burnetii and its relation to pasteurization of milk". Public Health Monograph. 47: 1–30. ISSN 0079-7596. PMID 13465932.The system uses regenerative heating, i.e., it uses the heat of the already pasteurized milk to heat up the incoming chilled milk. The chilled milk, in a counter-current flow, cools down the pasteurized milk. Pearce, Lindsay (2002). "Bacterial diseases – The impact of milk processing to reduce risks". Bulletin of the International Dairy Federation. 372: 20–25. ISSN 0250-5118. Archived from the original on 29 July 2017 . Retrieved 23 June 2017. Cerf, O.; Condron, R. (2006). "Coxiella burnetii and milk pasteurization: an early application of the precautionary principle?". Epidemiology & Infection. 134 (5): 946–51. doi: 10.1017/S0950268806005978. ISSN 1469-4409. PMC 2870484. PMID 16492321. Developed countries adopted milk pasteurization to prevent such disease and loss of life, and as a result milk is now considered a safer food. [27] A traditional form of pasteurization by scalding and straining of cream to increase the keeping qualities of butter was practiced in Great Britain in the 18th century and was introduced to Boston in the British Colonies by 1773, [28] although it was not widely practiced in the United States for the next 20 years. Pasteurization of milk was suggested by Franz von Soxhlet in 1886. [29] In the early 20th century, Milton Joseph Rosenau established the standards – i.e. low-temperature, slow heating at 60°C (140°F) for 20 minutes – for the pasteurization of milk [30] [31] while at the United States Marine Hospital Service, notably in his publication of The Milk Question (1912). [32] States in the U.S. soon began enacting mandatory dairy pasteurization laws, with the first in 1947, and in 1973 the U.S. federal government required pasteurization of milk used in any interstate commerce. [33] Kay, H. (1935). "Some Results of the Application of a Simple Test for Efficiency of Pasteurization". The Lancet. 225 (5835): 1516–18. doi: 10.1016/S0140-6736(01)12532-8.

Fat content of the milk: Phosphatase is readily absorbed on fat globules, thus the fat content in the product subjected to pasteurization influence the result (typical concentrations in cows milk: skim 400 µg/ml; whole If the tried and tested MilkTaxi models are not large enough, the dosing unit offers an ideal opportunity to convert existing milk tanks into an XXL MilkTaxi. The dosing unit consists of the battery-operated pump with dispensing arm. Display and control element are conveniently integrated in a separate unit in the driver’s cab. Temperature and fill level measurement There is a general and urgent need for rapid procedures, applicable to process control, to monitor food safety and quality.All our devices are made from environmentally friendly materials and have the following characteristics: After the holding section, the milk is returned to the regenerative section(s) for cooling. Here the pasteurized milk transfers its heat to the cold incoming milk. The outgoing pasteurized milk is then chilled with cold water, ice water, a glycol solution or some other refrigerant, depending on the required temperature. The temperature of the chilled milk is normally recorded, together with the pasteurization temperature and the position of the flow diversion valve. The graph consequently shows three curves. Centrifugal clarifier It is important to standardize milk fat to ensure that you end up with a product of consistent quality in the market. Different consumers prefer different products.

In regard to color, the pasteurization process does not have much effect on pigments such as chlorophylls, anthocyanins, and carotenoids in plants and animal tissues. In fruit juices, polyphenol oxidase (PPO) is the main enzyme responsible for causing browning and color changes. However, this enzyme is deactivated in the deaeration step prior to pasteurization with the removal of oxygen. [4] The saved feed quantities, the remote control with the tubing up to 10 m long and the drip-free dispensing make feeding child’s play. Simple dispensing

a b "Heat Treatments and Pasteurisation". milkfacts.info. Archived from the original on 5 June 2007 . Retrieved 12 December 2016. For a flow rate of 20 000 litres per hour, the product velocity in a 76 mm (3") pipe will be 1.25 m/s. The velocity will be 2.75 m/s if a 51 mm (2") pipe is selected. The milk still needs to cool rapidly for the pasteurization to work. Remember to transfer the milk to a cold water bath if your machine doesn't include this step. There are many aspects to be considered when a process line is designed. They can vary and be extremely complex, which places considerable demands on those responsible for the preliminary planning. Project engineering always involves a compromise between different requirements such as: