Author: Site Editor Publish Time: 06-27-2024 Origin: Site
Milk, being a vital part of our everyday diet, is super important for its safety and quality. To make sure milk is clean, safe, and can last a long time, pasteurization technology is commonly used in processing it. This article will dive into the whole workflow of a milk pasteurizer and how it helps keep milk top-notch.
Before milk goes into the pasteurizer, it needs a bit of prep work. There are three main steps: filtering, homogenizing, and degassing. Filtering milk is like giving it a thorough cleanse to remove dirt and particles that could block the pipes during sterilization. When you homogenize milk, high pressure is applied to break up the fat and distribute it evenly, making the milk smoother and more uniform in taste. Degassing, on the other hand, removes air or bubbles from the milk to prevent any unwanted changes during the sterilization process.
Once the preprocessing is done, the milk moves into the heating section of the pasteurizer. In there, it gets quickly heated up to a temp between 63°C and 72°C and stays there for a bit. This kills off any harmful germs. The pasteurizer has a special temp control system to make sure the heating is even and steady.
After sterilization is completed, the milk needs to quickly enter the cooling stage. The efficient cooling system in the pasteurizer can quickly lower the temperature of milk to a suitable low temperature for storage, usually below 4 ° C, which can prevent bacterial regeneration. And this cooling process has no impact on the quality and taste of the milk.
The cooled milk can be packaged. Nowadays, there are automatic packaging equipment on milk production lines that can accurately pour milk into pre-set containers. Packaged milk also needs to undergo strict quality inspection and control to ensure that they meet the standards.
Packaged milk needs to be stored at an appropriate temperature and humidity to maintain its quality and taste. During transportation, care must also be taken to avoid factors such as extreme temperatures, severe vibrations, and impacts that may affect the quality of milk.
During the operation of a milk pasteurizer, please keep in mind the following key points: First off, it's really important to keep checking the equipment's running status and cleanliness regularly so it works smoothly. Next, following the operational guidelines to the letter is key to avoiding any milk quality issues caused by poor handling. Regular maintenance and care are also a must to keep the equipment going strong for longer. For typical milk production lines, we suggest using CIP to clean the plate pasteurizer every 4 to 6 hours, and the tubular one every 10 to 12 hours. Lastly, you'll need to tweak the pasteurizer's settings and process based on different milk types and specs to get the best sterilization results.
The milk pasteurizer plays a pivotal role in ensuring the quality and safety of milk. Through meticulous craftsmanship and precise temperature control, it successfully retains the nutrition and taste of milk while achieving the desired sterilization effect. In practical operations, we need to emphasize the importance of operating, maintaining, and upkeeping the equipment to ensure it remains in good working condition at all times.
