What is the pasteurization milk process
With fresh milk as raw material, milk processed by pasteurization method is characterized by the use of 72-85℃ or so low temperature sterilization, in killing harmful bacteria in the milk at the same time intact preservation of nutrients and pure taste. After centrifugal net lotion, standardization, homogeneous, sterilization and cooling, in liquid form to fill, direct supply the goods consumers drink milk, raw materials can be milk, goat’s milk, yak milk, camel milk, etc., after pasteurization inhomogeneous filling directly, do not add any additives, due to the low temperature sterilization, can maximize the retention in the milk extremely precious few useful bioactive substances, This is the biggest difference with high temperature sterilization milk.
Generally in the production process of pasteurized milk, cooling, centrifugation and pasteurization are the necessary stages. The goal of pasteurization is to kill all microbes that cause human disease in the first place, and the pasteurized product must be completely free of disease-causing microbes. The more intense the heat treatment, the better, from the point of view of killing microorganisms. However, intense heat treatment can have adverse effects on the appearance, taste and nutritional value of milk. Such as milk protein in the high temperature will denature; The intense heating changes the taste of milk, first appearing “cooked taste”, then the scorched taste. Therefore, the combination of time and temperature must be chosen with consideration of both microorganism and product quality to achieve the best results.
Pasteurized milk is a kind of “low temperature sterilization, milk”, the harmful microorganisms in raw milk is general has been killed, but will also keep some other microorganisms, so the milk production line from the left, to transport, sale, storage and so on each link, require refrigerated at about 4 ℃ environment, prevent the inside of the microbial “active”. That’s why pasteurized milk is also called “frozen milk.”
1. According to customer requirements, choose packaging forms, such as plastic bottles, plastic bags, roof bags, etc
2. Per hour output according to customer requirements; 2000-10000 bottles per hour
3. Process requirements and automation degree according to customer requirements