How is the pasteurization process widely used in modern pasteurization processing?


Hofmann heat exchanger
There are many dense pipes in the milk production workshop! Some of these pipes are cold water, some are steam, and some milk, and milk is in the complex flow of the pipeline system!
Use a heat exchanger for heating.
A heat exchanger generally has two channels, one is for milk flowing, the other is for heating or cooling medium through. The heating or cooling medium is usually steam or cold water.
During the convection process of steam or cold water and milk, provide heat to milk, or take away the heat from the milk to achieve the purpose of heating or cooling.

There are many kinds of heat exchangers.
Plate Heat Exchanger

Tubular Heat Exchanger



Snake-like Heat Exchanger





                                                                                                                    
In this case, in the process of flowing through the heat exchanger the milk will be heated or cooled in the tube.
How long has milk been heated, how long has it been cooled back to the initial temperature?
In fact food engineers can calculate the initial temperature and flow of milk, by controlling the heating / cooling medium flow rate; you can control this information precisely!
Different pasteurization methods are corresponding to different temperatures and times. Ordinary pasteurization method is 62.8 degrees Celsius for 30 minutes; high temperature pasteurization method is 71.7 degrees for 15 seconds. (Of course there is an ultra-high temperature sterilization process of 138-150 degrees Celsius for 2-6 seconds, but it is not part of the discussion of pasteurization.)
By the way, milk processing is relatively high in the food processing of the development of automation technology. Now in many companies milking is even automation. As shown below: (so the milk processing in fact from the milk to the packaging are basically not need to manually operate ....)
                         


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