Pasteurising preserves the value of raw milk as a commodity, and make sure the milk safe to drink.
The most common thermal treatments in the Dairy are mentioned below
- Thermisation: 63° C – 15 Second – Mostly used if milk must be stored a while before pasteurising
- LTLT Pasteurising of milk – 63° C – 30-33 minutes – Very gentle pasteurising, all taste remains unchanged, mostly for smaller capacities
- HTST Pasteurising of milk – 72-75° C – 15-25 Seconds – Most common pasteurising for drinking milk, very economical
- HTST Pasteurising of Cream – 83-85° C – 5-10 Seconds – For cream and fermented milk products
- UHT Pasteurisation of milk – 135-142° C – 4-5 Seconds – For sterilised product with long shelf life and no need for cooling
- 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 not be same Pasteurising temperature — Or time
Do you need Pasteurising equipment -- Mejeriet can provide you with the components to set up an efficient production line
Individual needs will always vary from project to project. Below you will find Mejeriet’s stepstones for two different systems of Pasteurising
Standard Pasteurising Unit — Pretty much the same components cover from 2.000 to 30.000 lt/h — Price is different
02.01 — Milk pump – Pumping from raw milk tank in the reception to Balance Tank on Pasteuriser.
02.02 — Frequency converter for milk pump 02.01
02.03 — Balance tank — 150 ltr. — Electronic level control.
02.04 — Milk pump — Serving the Pasteuriser — Upstream
02.05 — Frequency converter for milk pump 02.04
02.06 — Plate Heat Exchanger — Min. 90% heat regeneration — Max. past temperature 90° C
02.07 — Set of Temperature Transmitters — Registering the flow temperature, both Upstream & Downstream in the Pasteuriser
02.08 — Flow-diversion valve — Returning milk to Balance tank in case the Pasteurising temperature doesn’t reach the set point.
02.09 — Soldered PHE for Steam/Water — Maintaining the Pasteurising temperature by circulating hot water.
02.10 — Centrifugal pump for hot water circulation during Pasteurising
02.11 — Set of Steam regulating equipment.
02.12– Booster pump — Maintaining higher pressure on Downstream than Upstream
02.13 — Frequency converter for 02.12
02.14 — Set of Automatic valves, controlling all the flow of Sterilising — Pasteurising — Outlet temperature
02.15 — Stainless steel MCC with Display & PLC Units- Controlling all Setpoints and recording any diversions from Setpoints.
02.16 — Holding tube — 20 Seconds — Ensure all Pathogenic Bacteria in the milk get killed during the Pasteurisation.
02.17 — Holding tube –180 Seconds — Tube are coiled in a tank, standing next to the Unit — Replace No. of seconds to your wish.
02.18 — Self-Cleaning Separator — Standing next to Pasteuriser Unit — Have its own MCC — Working together with Pasteuriser
02.19 — Standardiser for Consume milk
02.20 — Homogeniser — Standing next to Pasteuriser Unit — Have its own MCC — Working together with Separator & Pasteuriser.
02.21 — Stainless steel frame where all Components, except self-contained are internally connected and ready for final installation
Batch pasteurising unit for capacities up to 2.000lt./day. — Just like a Swiss army knife, you can make whatever dairy product you want.
02.30 Stainless steel frame where 2×1.000 ltr. Double jacket vat with Heating & Cooling facilities in the lowest parts
02.31 Detachable split lid for both vats
02.32 Pivot agitator placed between the two vats, serving one at the time — Agitating can be done by shovel in case of power cut.
02.33 Electric Heating element — 10 kW — Other heating media like Solar Energy are also available.
02.34 Hot water circulation pump, used by heating & cooling — Can also be powered by Solar Energy.
Below is a Batch Pasteuriser unit, made to serve small scale Farmers or Mini Dairies
Here you can Cool the milk, Pasteurise & Store the milk. Make Yogurt, Cheese, Sour milk, Reconstitute milk powder, etc. etc.
Only disadvantages, you can’t Homogenise the milk, it means the product you make will be more authentic to our basic diet