Milk pasteurization machine

Types of Milk Pasteurization Machines

Milk pasteurization machines are specialized equipment designed to effectively" pasteurize milk," ensuring its safety and longer shelf life. Various types of milk pasteurization machines are available, each catering to specific requirements and preferences. The following table summarizes the types of milk pasteurizers.

• Tuberculin Pasteurizers: Tuberculin pasteurizers are standard pasteurizers used for small-scale pasteurization. They consist of a cylindrical container where milk is heated to the required temperature using heated water. The water is typically circulated using pumps. Tuberculin pasteurizers are equipped with temperature control sensors and indicators to ensure that the milk is pasteurized effectively and safely.
• Batch Pasteurizers: Batch pasteurizers heat and hold milk at a specific temperature for a set period. They have control over the time and temperature at which the milk is pasteurized. Batch pasteurizers are available in horizontal and vertical designs. In batch pasteurizers, the milk is heated and cooled in separate plates within a single unit.
• HTST Pasteurizers: High-temperature, short-time (HTST) pasteurizers are commonly used in the dairy industry. An HTST milk pasteurization machine heats milk to at least 161 degrees Fahrenheit (72C) for at least 15 seconds. The pasteurization process is followed by rapid cooling before the milk is packaged. The HTST pasteurization machine uses a plate heat exchanger to heat and cool the milk. This machines effectively eliminate pathogenic microorganisms while preserving the nutritional value and flavor of the milk.
• UHT Pasteurizers: Ultra-high temperature (UHT) pasteurizers process milk by heating it to at least 280 degrees Fahrenheit (138C) for at least 2 seconds. The milk is then rapidly cooled and stored in sterile containers. UHT pasteurization extends the shelf life of milk without refrigeration until it is opened. UHT pasteurizers are ideal for large-scale production, offering efficient processing and long shelf-life products.
• Vacuum Pasteurizers: Vacuum pasteurization machines heat milk in a vacuum chamber. The pasteurization process is carried out under lower pressure and temperature. The machine preserves the nutritional value of milk and its flavor during the heating and cooling process. Also, the energy consumption of a vacuum milk pasteurization machine is low compared to other machines.
• Indirect Pasteurizers: Indirect pasteurization machines like plate heat exchangers and block heat exchangers. They heat the milk by boiling water by using steam. Indirect pasteurization is more efficient and offers better control over the pasteurization process.

Specifications and Maintenance of Milk Pasteurization Machines

Specifications

• Capacity: The capacity of the milk pasteurization machine refers to the volume of milk that it can process in a single batch. Depending on business needs, this can range from small (10-100 liters) to large industrial (more than 1000 liters) capacities.
• Temperature Control: This is an important specification since it determines how precisely and consistently the machine can control the temperature of the milk during the pasteurization process. Some machines may have an automatic control with digital displays and programmable settings, while others may have manual control with analog dials.
• Heating Method: The heating method of a milk pasteurization machine can be different depending on the design and purpose of the machine. The machine can be heated using hot water/hot water jacket, direct steam injection, electric heating elements, or heat exchangers using steam as the heating media.
• Retention Time: This is the time that milk has to stay at a certain pasteurization temperature for eliminating harmful bacteria. Depending on the design and purpose of the machine, the retention time can be different from a few seconds to several minutes.
• Material: To avoid chemical contamination or adverse reactions during pasteurization, the milk pasteurization machine is usually made of materials that meet food safety standards, such as food-grade stainless steel.
• Power Source: The power source of a milk pasteurization machine can be electric or gas, depending on the design of the machine and the heating element. Large milk pasteurization machines may have three-phase power connections to handle high capacities and heating requirements.

Proper maintenance is very essential to keep the milk pasteurization machine running smoothly and safely for a long time. Cleaning the entire pasteurization system with water and detergent, especially the parts in contact with milk, is the first step in maintenance. It is also important to use food-grade cleaning agents and disinfectants to comply with food safety regulations. Regular maintenance has various benefits. It can extend the lifespan of the machine by preventing premature wear and damage. Regular maintenance also optimizes the performance of the machine and ensures efficient energy use.

• Regular inspection: Check the outside and inside of the pasteurization machine to see if there is any obvious damage, loose parts, or signs of wear and tear. Users should also pay special attention to the critical components such as the heating elements, temperature controllers, valves, and sealing parts.
• Cleaning: Cleaning the entire pasteurization system with water and detergent, especially the parts in contact with milk, is the first step in maintenance. It is also important to use food-grade cleaning agents and disinfectants to comply with food safety regulations.
• Lubrication: Lubricating oil or grease should be applied to the movable parts, valves, and pumps of the milk pasteurization machine to ensure smooth and stable operation of these components.
• Calibration: After cleaning the machine, the users should calibrate the temperature controllers, pressure gauges, and other measuring instruments in order to ensure accurate control of pasteurization temperature and pressure.
• Replacement of Consumables: Some components of the pasteurization machine, like gaskets, seals, and filters, may wear out over time. They should be replaced to avoid leakage and contamination.
• Fixed maintenance schedule: Users should develop a regular maintenance schedule and keep records of the maintenance and repairs so that they can follow it in the future.

Usage scenarios of milk pasteurization machines

The main purpose of milk pasteurization machines is to heat milk to a specific temperature and for a specific time to eliminate harmful bacteria. However, the machine serves many purposes in the dairy industry. The following are some common usage scenarios for milk pasteurization machines:

• Dairy industry: The machine is commonly used in the dairy industry to process milk from different animals. Pasteurized milk is an ideal product for cheese, yogurt, and ice cream production, among other dairy products. Additionally, since pasteurization eliminates harmful bacteria, most regulatory authorities require dairy product manufacturers to use milk pasteurization machines.
• Milk bottling plants: In bottling plants, milk has to be pasteurized to enhance shelf life and ensure safety for consumers. Here, continuous-flow pasteurization systems are preferred because large volumes of milk have to be processed quickly.
• Food processing facilities: Besides dairy products, pasteurized milk can be used in many other processed food products. For instance, in the manufacturing of milk-based soups, sauces, and custards. Milk pasteurization machines are vital in food processing facilities for the initial milk treatment. This reduces the risk of contamination during production.
• Catering and hospitality industry: In hotels, hospitals, restaurants, or school kitchens, pasteurized milk is an ideal product for preparing pancakes, creamy sauces, puddings, and desserts. Facilities in the catering and hospitality industry often have large quantities of milk that have to be processed. Automation and efficiency are key aspects, so these facilities will use large-scale continuous or instant milk pasteurization machines.
• Mango fruit pulp and juice industries: Some fruit juices have to be pasteurized to eliminate spoilage organisms and achieve a longer shelf life. For instance, juices that have to be bottled and sold to retailers. Since pasteurization also inactivs the enzymes in the juice, the natural color and flavor are preserved. The health benefits of the juice are also kept. With the rising demand for natural fruit juice, pasteurization machines are increasingly used in fruit pulp processing industries.
• Research and development laboratories: Milk pasteurization machines are used in dairy research and animal science laboratories. Here, the aim is to study the effects of pasteurized milk on the growth and health of different animals. The machines can also be used to study the impact of pasteurized milk on human diets, nutritional requirements, and digestive systems, especially for infants and young children.

How to choose milk pasteurization machines

When buying a milk pasteurizer for sale, the following factors should be considered.

• Production capacity

  Select the equipment based on the current and future capacity needs. Consider the volume of milk that will need to be processed on a daily basis. Analyze the scheduled operating hours and see if there will be a need for extra capacity in the future. Ensure that the type of machine selected will be able to meet and exceed all capacity requirements.

• Heating system

  Select the machines that are equipped with the right kind of heating system. Indirect systems, such as plate and tubular heat exchangers, use steam or hot water as the heating medium, while direct systems inject live steam directly into the milk. Each system has its own advantages, so choose the one whose benefits outweigh the downsides for the intended purpose.

• Size and dimensions

  Assess the floor space in the dairy or milk processing facility to determine the available space for the pasteurization equipment. Determine the size of the equipment that will fit in the available space while allowing room for other processing machinery if necessary. Remember that the design will also affect space requirement, so consider the different designs before choosing.

• Automation and control

  Machines with advanced automation and control systems will offer more convenience and efficiency. However, these may come at a higher cost. Consider the budget and staff training levels when deciding on the level of automation that is required. If pasteurization processes will be carried out in different places and staff will not have sufficient experience, it may be important to choose an automated machine with a higher level of sophistication.

• Compliance

  Select pasteurization equipment that is in compliance with local regulations. This will prevent the need to make costly modifications or upgrades to the equipment to meet regulatory standards after purchase.

• Costs

  Consider the purchase price and operating costs of the milk pasteurization equipment. While the initial cost of the equipment may be low, high energy and maintenance costs can quickly increase the overall cost of operating the machine.

Milk pasteurization machine Q&A

Q: How long does it take to pasteurize milk using a milk pasteurization machine?

A: The time taken to pasteurize milk depends on various factors such as the type of pasteurization and the size of the pasteurization machine. However, pasteurization usually takes 15-30 minutes.

Q: What is the shelf life of pasteurized milk?

A: Pasteurized milk can last up to five to seven days when refrigerated. However, it can last up to several months if it has gone through UHT pasteurization.

Q: What is the difference between the HTST and UHT milk pasteurization machines?

A: In HTST, milk is heated to 90-95 degrees Celsius for 15 seconds before being cooled down quickly. On the other hand, in UHT, milk is heated to 135 degrees Celsius for 2-5 seconds and then cooled instantly. While both methods kill bacteria, UHT gives milk a longer shelf life.