Milk Pasteurizer’s Low temperature long time and high temperature short time
“Low temperature long time” and “high temperature short time” of pasteurization machine
There are many pasteurization procedures in use in the market. “Long and low temperature” (LTLTT) processing is an intermittent process that is now used only by small dairies to produce some cheese products.
“High Temperature Short Time” (HTST) processing is a “flowing” process, usually carried out in a plate heat exchanger, and today pasteurizers are widely used in the production of drinking milk.
The product obtained by this method is not sterile, that is, it still contains microorganisms and requires refrigeration during storage and handling.
“Rapid pasteurization” is mainly used to produce yogurt and dairy products.
There are two main methods of pasteurization commonly used in the world:
One is to heat milk to 62 to 65℃ for 30 minutes. This method can kill all kinds of growth pathogenic bacteria in milk, and the sterilization efficiency can reach 97.3%~99.9%.
After disinfection, only part of the residual thermophilic bacteria and heat-resistant bacteria and spores, but most of these bacteria are lactic acid bacteria, lactic acid bacteria not only harmless to people but beneficial to health.
The second method heats the milk to 75~90℃ and keeps it warm for 15~16 seconds. The sterilization time is shorter and the work efficiency is higher. But the basic principle of sterilization is that the pathogen can be killed, and the temperature is too high, but there will be more nutritional losses.