Etiket Arşivleri: Phosphatase inactivation

Pasteurization

Pasteurization

Definition

Objectives

Methods

LTLT

HTST

UHT

MILK PASTEURIZATION

Definition

Process of heating each and every particle of milk to 63 o C for 30 minutes or 72 o C for 15 sec (or to any other time temperature combination which is equally efficient in approved and properly operated equipment and cooling the milk to 4 o C

Pasteurization

Heat Preservation Method

Purpose (Objective)

Destruction of bacteria harmful to health (pathogenic micro organisms)

Make milk and milk products safe for human consumption

Improve the keeping quality of milk and milk products

Standards for pasteurization

A. Bacterial destruction

Most heat resistant – Mycobacterium tuberculosis

Coxiella burnetti

B.Cream line reduction

Cream line (Quality) reduces with increase in time temp combinations

C.Phosphatase inactivation

Complete destruction of phosphatase enzyme

METHODS OF PASTEURIZATION

Batch method

LT LT Method

Process vats

Holder method

Continuous method

HTST- Plate Heat Exchangers

UHT

-Steam Injection type

-Steam Infusion type

Low Temperature Long Time (LTLT) Method/Batch method

Low Temperature Long Time;

Milk heated to 63 o C for 30 minutes

Heating is indirect

Heat moves through a metal wall

Water jacketed Vat/Process vat

Double walled pressure vessel

Steam or hot water circulates for heating

Water for cooling

Outer wall is insulated to reduce heat loss

Heat exchange through the inner wall to milk

Difference between temp of heating medium and milk ΔT is kept minimum

Milk is agitated by slowly moving paddles/propellers

Source: https://akbis.gantep.edu.tr/detay/?A_ID=12667_prof-dr_medeni-maskan