No need for manual cleaning – The pasteurizer includes a CIP (Clean in Place) system as standard. This system enables automated cleaning of the pasteurizer and connected sub-units, such as separator, homogenizer or tanks. The whole line can be cleaned with one CIP program, which is easily selected and started from PLC. The heating of the milk to 72 degrees kills all harmful bacteria and the rapid cooling of the milk makes sure that after the milk leaves the pasteuriser it is at a temperature at which new harmful bacteria cannot grow.

Handheld device to instantly measure and log chlorophyll content of individual plant leaves to assist in detecting yield-limiting deficiencies or costly over fertilising. Medical equipment, notably respiratory and anesthesia equipment, is often disinfected using hot water, as an alternative to chemical disinfection. The temperature is raised to 70°C (1 If you are looking for a model between 13-26 gal (45-90L) for you small dairy, please take a look at our larger pasteurizers. The now-warmed milk passes through a pre-heater (red, 3), fed by one of the steam pipes (green), and warms to 54°C (130°F). Chilling is not a pasteurization process but it is a necessary step when dealing with large volumes of milk.High quality finish with reliable components (We offer a 12 month warranty on all of our pasteurizers). Handheld device for use in orchards to determine produce quality and harvest timing. Uses NIR (Near Infra-Red) to determine and measure DM (Dry Matter), total soluble solids, titratable acidity, and colour to determine ripeness. In this example, partial homogenization is used, so only the cream is treated. The reason for choosing this system is that it can manage with a smaller homogenizer (12) and thus consume less power, while still maintaining a good homogenization effect. Dribble bar applicator, minimum 6m working width. To fit to slurry tanker or attach to flexible pipe/umbilical system. Includes macerator, stone traps and pipework to connect to tanker or umbilical system. Temperature and pasteurization time are very important factors which must be specified precisely in relation to the quality of the milk and its shelf-life requirements. The pasteurization temperature for homogenized, HTST pasteurized milk is usually 72 – 75 °C for 15 – 20 seconds.

Pasteurized milk products are liquid products made from milk and cream intended for use directly by consumers. This group of products includes whole milk, skim milk, standardized milk and various types of cream.The hardness of the water used to make the coffee;cream will flocculate more readily in hard water than in soft water, as calcium salts increase the ability of the proteins to coagulate. There are at least four kinds of stability that influence the limits of the shelf life of a food product:

Once the milk has been successfully pasteurized, it flows into a separator (18), still at 72°C, 161°F, where it's flash cooled to about 53°C (128°F) and deodorized. These can be either tractor or forwarder mountable. To be eligible for grant funding winches must have automatic safety braking and be controllable remotely via an electric cable or radio control device. The winch must have a pulling force of 65 kN or above and be supplied with at least 9 m of wire rope.Trailing shoe slurry applicator, minimum 8 m working width. To fit to slurry tanker or attach to flexible pipe/umbilical system. Includes macerator, stone traps and pipework to connect to tanker or umbilical system.

Pre-pasteurisation will remove some of the aromatic notes from the raw milk and slightly decrease the vitamin C level in the milk, but it is a fair compro-mise to ensure food safety if you ask us. Nutrients like calcium, protein, vitamin B2, vitamin B12, potassium, phosphorus and iodine are preserved in the pasteurisation process. A pump (20) sends the partly cooled milk through the regenerator (2), so it cools further to 7°C (45°F) as it gives up its heat to incoming milk.

Professional Pasteuriser

After regenerative cooling of pasteurized milk, it moves to the cooling section of the PHE where chilled water/PHE coolant lowers the temperature of pasteurized milk to 4°C. Canned sterilization: This is a wet treatment of canned milk products in an autoclave/specialized treatment chamber. Heat to between 115°C to 121°C for 10 to 20 minutes. Energy consumptions is reduced with the use of a water pump which allows a faster exchange of energy between both of media (water and milk). The quality of the froth is measured by the leakage of liquid after two hours at 18 – 20 °C and 75% R.H.