Dairy Plants

Common Types Of Milk Pasteurization Processes

POSTED May 5, 2020 | admin

A discovery was made that heating the edible item can kill the unwanted microorganism and the edibles will not get spoilt. The process of pasteurization has helped to store the food in a better manner. In this guide, we are going to mention in detail the common types of the milk pasteurization process.

Overview

Many dairy industries are using pasteurization to increase product shelf life. The method of pasteurization is used on a large scale to ensure that the products meet the requirement of food preservation and food safety. Most of the consumers prefer packaged food products and it helps them to keep it unspoiled for a long time. The dairy plants use the method of pasteurization for milk and milk products.

Types of Pasteurization

In the market, there are new methods of pasteurization available. These are manufactured so that the entire process can get better. You can get the best dairy machines from the dairy manufacturer and they will make sure you get a reliable product.

  • High-Temperature Short Time (HTST)

It is also called Flash pasteurization or continuous flow pasteurization. This is one of the best methods of preserving milk. In this method, milk is heated for 15 seconds for 161°F temperature to kill the harmful bacteria. The milk pasteurized with this process should be consumed within 16 to 21 days and this helps to keep the milk fresh.

  • Ultra-Pasteurization

The ultra-pasteurization process helps the milk to keep fresh for around 2 months. The packaging for half-and-half milk and double cream will be benefited the most from it. With this process, the milk is heated for 2 seconds for a temperature of 280°F. This makes this method extremely fast and economical to preserve milk.

  • Vat Pasteurization

One of the expensive and longest methods of preserving milk is vat pasteurization. With this process, the milk is heated for around 30 minutes and at a temperature of 145°F. Once it is heated the milk cools down at the temperature of 30°F. This option is best in comparison to raw milk but it is not widely available.

What are the advantages of milk pasteurization?

Before packaging, when the milk is heated it helps to kill the bacteria present in it and it also gives various benefits:

  • Increased Nutritional content

Pasteurization makes it possible to kill the bacteria present in raw milk. The nutrients present in the milk are extremely beneficial which makes it best for consumption.

  • Increased life of the product

Pasteurization is not only helpful to kill the bacteria and unwanted microorganisms present in it. But, this also makes it easy that the packaged milk can be preserved for a long time and it is available for consumption all over the world.

  • Reduced risk of illness

The process kills the harmful bacteria in the milk which reduces the chances of someone getting ill.