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Pasteurization of Milk

Here is a diagram of the machinery used to pasteurize milk -- to ruin it for any reasonable health purpose.  The full explanation of pasteurization is below.

Pastuerizer

1. Balance tank
2. Feed pump
3. Flow controller
4. Regenerative preheating sections
5. Centrifugal clarifier
6. Heating section
7. Holding tube
8. Booster pump
9. Hot water heating system
10. Regenerative cooling sections
11. Cooling sections
12. Flow diversion valve
13. Control panel

	Processes Milk and Cream Pasteurization Pasteurization is one of the most important processes in the treatment of milk. If carried out correctly, these processes will supply milk with longer shelf life.  [Karl:  This is very true, and is one of the basic reasons for pasteurization -- but you notice there is no mention here that pasteurization destroys food value!]   Temperature and pasteurization time are very important factors which must be specified precisely in relation to the quality of the milk and its shelf-life requirements, etc.  The pasteurization temperature for homogenized, HTST pasteurized, regular-grade milk is usually 162 -167°F (72 - 75°C) for 15 - 20 sec. The pasteurization process may vary from one country to another according to national regulations.  A common requirement in all countries is that the heat treatment must guarantee the destruction of unwanted microorganisms and of all pathogenic bacteria without the product being damaged.  [Karl Loren:  Sad Joke!] In the above diagram, the plate heat exchanger is shown with heating, cooling and "regen" sections to effectively pasteurize the product.  The ClipLine Series of Heat exchangers is specially designed for this process and is available with various combinations of plates and frames for pasteurization capacities up to 16,000 gpm(US )/ 60,000 l/hr. and pressures. In addition, The BaseLine units M6-MBASE and M-10MBASE can be sized up to (3) sections for small pasteurization duties. Click for a Larger Image
		© 2000 Alfa Laval Thermal Inc.

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