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 in the milk product.
  • High temperature / Short time (HTST) Pasteurising of milk – 72-75° C – 15-25 Seconds – Most common pasteurising form for larger quantities because of the economy –  90-94% of the added heat is recycled.
  • High temperature / Short time (HTST) Pasteurising of Cream – 83-85° C – Holding time 5-10 Seconds, Used for cream and fermented milk products
  • Ultra-high temperature (UHT) Pasteurisation of milk – 135-142° C – 4-5 Seconds – Makes a sterilised product with long shelf life and no need for cooling if Aseptic packaged,
  • Sterilisation in Container – 115-125° C – 20-30 minutes – Often used for condensed milk and 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, or ice cream, it will be a different Pasteurising temperature and Holding time.
Illustration of a Flow Pasteuriser from Alfa Laval Dairy Handbook.

If you want to return to new in the Dairy

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.

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