Service media requirements are calculated after the plant design is agreed upon. Thus, the temperature programme for pasteurization must be known, as well as the specifications for all other areas where heating and cooling are needed (cold storage, cleaning systems, etc.), before the number and power of electrically operated machines, number of pneumatically operated units, working hours of the plant, etc. can be determined. Such calculations are not presented in this book. Choice of equipment Milk pasteurization is the process of heating milk (or milk product) to a predetermined temperature for a specified period without re-contamination during the entire process. The milk must be heat treated in such a way that all pathogenic microorganisms are killed. A minimum temperature/holding time of 72 °C for 15 seconds must be achieved. Fat content of the milk: Phosphatase is readily absorbed on fat globules, thus the fat content in the product subjected to pasteurization influence the result (typical concentrations in cows milk: skim 400 µg/ml; whole Milton J. Rosenau, M.D." www.cdc.gov. Archived from the original on 23 August 2013 . Retrieved 7 September 2017.

For a flow rate of 20 000 litres per hour, the product velocity in a 76 mm (3") pipe will be 1.25 m/s. The velocity will be 2.75 m/s if a 51 mm (2") pipe is selected. Clean the filters regularly (between 2 to 10 operational hours depending on the level of dirt) to avoid the growth of bacteria. Kells, H.R.; Lear, S.A. (1 July 1960). "Thermal Death Time Curve of Mycobacterium tuberculosis var. bovis in Artificially Infected Milk". Applied Microbiology. 8 (4): 234–236. doi: 10.1128/am.8.4.234-236.1960. ISSN 0099-2240. PMC 1057612. PMID 14405283. Pasteurization may result in some textural loss as a result of enzymatic and non-enzymatic transformations in the structure of pectin if the processing temperatures are too high as a result. However, with mild heat treatment pasteurization, tissue softening in the vegetables that causes textural loss is not of concern as long as the temperature does not get above 80°C (176°F). [55] Novel pasteurization methods [ edit ]

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outcome is the delay of the onset of microbiological deterioration, extending the shelf life of milk. In the end, if this section, there is a temperature sensor, which controls the flow diversion valve. a b U.S. Department of Agriculture. 2001. Dietary reference intakes-recommended intakes for individuals. National Academy of Sciences. Institute of Medicine, Food and Nutrition Board. Available at: [1] [ permanent dead link].

Tiny droplets of fat do not rise in a milk column since reducing their sizes also increases their density in the milk.

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Chilling is not a pasteurization process but it is a necessary step when dealing with large volumes of milk. Three-part energy saving, insulated coat of the kettle, made of stainless steel W.Nr.1.4301 (AISI 304) on a support with a mechanism for the inclination of the kettle to the outflow. Milk is an excellent medium for microbial growth, [17] and when it is stored at ambient temperature bacteria and other pathogens soon proliferate. [18] The US Centers for Disease Control (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world's most dangerous food products. [19] [20] Diseases prevented by pasteurization can include tuberculosis, brucellosis, diphtheria, scarlet fever, and Q-fever; it also kills the harmful bacteria Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7, [21] [22] among others. Hwang, Andy; Huang, Lihan (31 January 2009). Ready-to-Eat Foods: Microbial Concerns and Control Measures. CRC Press. p.88. ISBN 978-1-4200-6862-7. Archived from the original on 2 June 2013 . Retrieved 19 April 2011. Smith, P.W., (August 1981), "Milk Pasteurization" Fact Sheet Number 57, U.S. Department of Agriculture Research Service, Washington, DC