A pressure drop involves an increase in flow velocity, either in the form of turbulence or by local acceleration through passages. The same signal is also transmitted to a recording instrument which records the pasteurization temperature.

The acidity of the food determines the parameters (time and temperature) of the heat treatment as well as the duration of shelf life.Any differential causes the regulator to transmit a corrective signal to the regulating unit, which then adjusts its setting accordingly. The main difference is that raw milk contains slightly more vitamins, and significantly more vitamin B2 (riboflavin).

Centrifugation / bactofugation: The removal of microbial cells of high density from milk using high centrifugal forces. Shell and tube heat exchangers are often used for the pasteurization of foods that are non-Newtonian fluids, such as dairy products, tomato ketchup and baby foods. Any change in the resistance will correspond to a given change in temperature, and the temperature of the product can therefore be determined.e. the chilled milk feeding the exchangers is heated by the pasteurized milk leaving the pasteurization unit. UHT treatment is normally in the range of 135 to 150 °C in combination with appropriate holding times necessary to achieve commercial sterility. The dosing unit also measures the milk temperature and determines the fill quantity in the tank by means of the integrated SmartMix sensor. It is essential that the milk has been properly pasteurized before it leaves the plate heat exchanger.

These parameters are sometimes also displayed as trend curves, which can assist the operator when working with the regulating system. In the case of milk, this may lead to breakage of the fat globules, exposing the released fat to attack by lipase enzymes. Microfiltration: Removal of microbial cells, clumps and somatic cells by recirculation over a microfilter.If your thermometer doesn't clip to the pan or float, you'll have to insert it by hand frequently during pasteurization. Pasteurization of milk: The heat inactivation kinetics of milk-borne dairy pathogens under commercial-type conditions of turbulent flow". Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University. Available in capacities ranging from 1,004 to 9,246 gal/h (3,800 to 35,000 l/h), the Milk Pasteurizer is pre-assembled and factory-tested with water to ensure fast installation and commissioning for reliable performance and high ROI over a long service life.