Dairy pasteurization has heated the water to 65 to 98℃ and maintains this temperature for 30min after rapid cooling to 4-5℃. Since the lethal point of bacteria is below 68℃ and less than 30min, the pathogenic bacteria and most nonpathogenic bacteria; and sharp heat and cold changes can also kill the bacteria.
Dairy pasteurizer is used to completely kill pathogens in canned beer, wine, bagged milk, fruit juice, drinks and other liquids, which is also a common disinfection method around the world.The pasteurized dairy products have better preserved the nutrition and natural flavor of the products.However, after being pasteurized, a small part of the harmless or beneficial, more heat-resistant bacteria or bacterial spores are still preserved, so the pasteurized milk should be stored at about 4℃, and can only be stored for 3 to 10 days, up to 16 days.At present, there are two main common international pasteurized disinfection methods: one is to heat the milk to 62 to 65℃ for 30 minutes.Using this method, it can kill all kinds of growing pathogenic bacteria in milk, and the sterilization efficiency can reach 97.3%~99.9%. After disinfection, only some thermophilic bacteria, heat-resistant bacteria and spores remain. The majority of these bacteria are lactic acid bacteria, which are not only harmful to people but beneficial to health.The second method is to heat the milk to 75~90℃ for 15 to 16 seconds, with a shorter pasteurization time and more work efficiency.The basic principle of pasteurization is to kill the pathogen, the temperature is too high will have more nutrition loss.
Different from pipeline pasteurizer for dairy material, WINLEE pasteurizer is for packaged milk, beer, drinks, etc. After pasteurization can be equipped with cooling machine to cool the product quickly and maintain the taste of product itself.
Post time: Feb-17-2022