Why Pasteurise the milk?

Pasteurising kills Patogene bacteria and ensures the milk is safe to drink.

The common thermal treatments in Dairy processing are listed below

  • Thermisation: 63° C – 15 Second – Mostly used if milk has to be kept a while before pasteurising
  • Batch pasteurising — Long time-low temperature (LTLT) Pasteurising of milk – 63° C – 30-33 minutes – Very gentle pasteurising, all taste remains unchanged, see Submenu 32 – Poly Food Unit
  • High temperature-short time (HTST) Pasteurising of milk – 72-75° C – 15-25 Seconds – Most common pasteurising for drinking milk is very economical as most heat – 90-94% of the added heat is recovered
  • High temperature-short time (HTST) Pasteurising of Cream – 83-85° C – 5-10 Seconds – For cream and fermented milk products
  • Ultra-high temperature (UHT) Pasteurisation of milk – 135-142° C – 4-5 Seconds – For a sterilised product with long shelf life and no need for cooling if packaged, Aseptic
  • Sterilisation in Container – 115-125° C – 20-30 minutes – Often used for condensed milk and, e.g. Baby Food
  • Pasteurising temperature and holding time will vary according to the purpose of the final product, e.g. if you want to make cheese, yoghurt, ice cream, it will be different Pasteurising temperature and Holding time.
Illustration of a Flow Pasteuriser from Alfa Laval Dairy Handbook.

Just like using a GPS, Mejeriet is the best place to ask for theoretical & practical Dairy experience. That makes it possible for a joint Dairy owner to manage all aspects of their production.

More info about Pasteurissing equipment

Contact us for a Budget price for your Pasteurising line.

denmark, nissum fjord, dusk