Pasteurization of Milk By Plate Heat Exchanger


The process of heating EVERY PARTICLE of milk and milk products to the minimum required TEMPERATURE (for that specific milk or milk product), and holding it continuously for the minimum required TIME in equipment that is PROPERLY DESIGNED and OPERATED. Pasteurization has also been described as a heat treatment or thermal process used to kill part but not all of the vegetative microorganisms present in the food.

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