Best Milk Pasteurization Practices Followed by The Dairy Industry
Pasteurization of milk is a process of heating every particle of milk to a level until the pathogens present are destroyed. This heat treatment makes the milk and milk products safe for human consumption and eliminates the risk of milk-borne diseases like typhoid fever, scarlet fever, septic sore throat, diphtheria, and diarrheal diseases.
Milk Pasteurization and Its Existence
Milk contains three primary ingredients: milk sugars, proteins, and vitamins A and D apart from numerous nutraceuticals in minor quantities. Milk when pumped out of the cattle is germ-free until it comes in contact with human hands, milking vessels equipment, etc., which invariably carries abundant bacteria.
The number of bacteria raw milk or untreated milk carries adversely affects the human digestive system causing milk-borne diseases. Proper pasteurization of milk helps eliminate this situation and ensures safe dairy milk processing.
Pasteurization was first invented and named after the French scientist Louis Pasteur. He discovered the various benefits of pasteurizing food and beverage items, including milk and milk products. According to the Food and Drug Administration (FDA), Pasteurization doesn’t reduce milk’s nutritional value nor makes it any less natural.
Now, FSSAI defines pasteurization as –
“Pasteurization, Pasteurized and similar terms” means a microbicidal heat treatment aimed at reducing the number of any pathogenic microorganisms in milk and liquid milk products, if present, to a level at which they do not constitute a significant health hazard. Pasteurization conditions shall be designed to effectively destroy the organisms Mycobacterium tuberculosis and Coxiella 1urnetiid.
Methods of Pasteurization of Milk
Pasteurization destroys potentially harmful pathogens by the process of heating. It is a physical process, and no chemicals are added to the milk. It is an essential step in the dairy processing system to protect people from dangerous milk-borne diseases.
The Milk Pasteurization Machine Manufacturers follow four steps for pasteurization of milk:
- Regenerative Heating
- Cream Separation / Standardization and Homogenization
- Regenerative Cooling
- Hygienic Packaging
These steps followed by the milk pasteurization machine manufacturers help process milk in a completely sterile environment keeping the milk natural, fresh and safe. Apart from these steps of pasteurization, there are different methods of treating the milk with generative heat.
Different milk pasteurizer methods used are:
- HTST – High-Temperature Short-Time Heat Treatment:
In HTST, the milk is heated to 75°C to 80°C for 20 seconds. This method is referred to as quick Pasteurization or continuous Pasteurization. HTST increases make dairy products shelf-stable and safe for consumption without losing any nutritional elements or flavour of the raw milk.
The HTST Heat Treatment Processing Equipment is primarily used in milk production and other liquids. Milk Pasteurization Machine Manufacturers state that HTST Milk Processing Equipment ensures optimum pasteurization process.
- UHT - Ultra-High Temperature Heat Treatment: In UHT, the milk is heated to 135°C to 140°C for 2 to 4 seconds. This method involves treating milk in a completely sterile environment and storing and filling it under aseptic conditions. Here the number of bacteria killed is more and the finished product can be stored in an ambient environment for up to six months until opened.
Different Pasteurizers Offered
Most milk pasteurization equipment operates continuously using plate heat exchangers to keep a uniform level of sterilization because untreated microorganisms can lead to diseases, spoilage, or unwanted fermentation.
There are different pasteurizers for different dairy processing lines:
- Milk Pasteurization
- Cream Pasteurization
- Ice Cream Mix Pasteurization
- Curd Milk Pasteurization
- Other Dairy Beverages Pasteurization
As a globally preferred milk pasteurization equipment manufacturer, our range of reliable and robust dairy equipment provides exceptional value to dairy plants and value-added dairy product processing plants.
In Conclusion, Pasteurization is a heat treatment process where packaged and non-packaged milk is used to kill all harmful/bad microorganisms like bacteria, viruses, or other pathogens. Pasteurization of milk is recommended as it improves living standards and eliminates various health issues. All this helps make quality milk and other bi-products.
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