Pasteurized dairy production line

Dairy pasteurization is a thermal process on the product that is able to completely destroy the tuberculosis bacillus without having any other undesirable effects on the milk. Since the tubercle bacillus is the most resistant pathogen of milk, its destruction is considered to guarantee the destruction of other pathogens.
Tuberculosis bacillus is destroyed at a temperature of 72-75 centigrade and a time of 16-20 seconds. Apart from disease-causing microorganisms, milk contains microorganisms that have a destructive effect on the taste and durability of other dairy products. Therefore, the second goal of the Pasteur process is to destroy these microorganisms.
Since phosphatase enzyme is always present in raw milk and this enzyme is easily destroyed by the pasteurization process, the absence of phosphatase enzyme in pasteurized milk confirms the correctness of the process.
There is little difference between pasteurized milk and cream. Due to the high viscosity of the cream, the pasteurization temperature of the cream is 80-85 centigrade and its holding time is 10 seconds. Due to reactivation of phosphatase enzyme immediately after pasteurization of cream, this enzyme is not used to confirm pasteurization and peroxidase test is used.
Behnab Sazan company is a manufacturer of pasteurizer systems for all kinds of products with the best quality, relying on world-class knowledge and 31 years of expertise and experience, contact us for more information and free consultation.