Mix120 milk pasteurizer

Types of MIX120 Milk Pasteurizers

The main aim of a MIX120 milk pasteurizer is to kill harmful bacteria present in milk and improve its shelf life. Some common types of milk pasteurizers are as follows:

• High-temperature, short-time (HTST) pasteurizers: An HTST pasteurizer MIX120 milk machine heats milk to at least 72 degrees Celsius for 15 seconds. This specific temperature and timing kill most of the harmful bacteria in milk. Next, the milk is quickly cooled down to 4 degrees Celsius or lower. Because HTST pasteurizers cool the milk quickly, they have to be kept at the same rate. This means that they are usually linked to plate heat exchangers and rapid cooling systems. Once milk pasteurized with HTST is stored at a chilly temperature, it can last for several weeks without going bad.
• Ultra-high temperature (UHT) pasteurizer: This MIX120 pasteurizer heats milk to at least 135 degrees Celsius to kill bacteria. Unlike HTST pasteurizers, UHT pasteurizers can heat milk even higher, which gives milk a longer shelf life. UHT pasteurized milk can last for several months even when kept at room temperature. For UHT processing, a specific kind of heating system, like tubular or twister, followed by immediate chilling, should be used. UHT milk needs to be stored in airtight containers to prevent it from going bad when it is at room temperature.
• Direct-injection pasteurizer: In this type of pasteurizer, steam is injected directly into the milk to heat it, which then cools it down by being sprayed into a heat exchanger. This process helps the milk pasteurize quickly and efficiently, and because of this, the pasteurizer can be smaller and use less energy to heat the milk.
• Long-time, low-temperature (LTLT) pasteurizer: An LTLT pasteurizer heats milk to 63 degrees Celsius for at least 30 minutes. In the same way as the HTST pasteurizer, the milk should be cooled down quickly after being heated. LTLT pasteurizers aren't as common as HTST ones and are usually used in smaller dairy farms, cheese facilities, and butter facilities. Also, in using LTLT pasteurizers, batch pasteurization systems like kettle boilers and holding tanks are usually used.

Specification and maintenance of mix120 milk pasteurizers

The two key specifications of a milk pasteurizer are its capacity and the temperature it can achieve.

• Capacity: The capacity of a milk pasteurizer is the amount of milk it can process in one batch. The capacity is usually expressed in litres or gallons. Pasteurizer for small-scale operation - such as a laboratory or small dairy farm - typically has a capacity of 50 to 500 litres per hour. For large commercial dairy farms and food processing facilities, the available capacities are higher, varying from 1,000 litres per hour to 5,000 litres per hour or more.
• Temperature: Milk pasteurizers are equipped with heating elements to heat milk to specific temperatures for pasteurization. The key is to hold the milk at the required temperature for the required length of time. There are different types of pasteurization, each with its own specifications and advantages:
  • High-Temperature Short-Time (HTST): In an HTST pasteurizer, milk is heated to at least 72°C (161°F) for 15 seconds before being rapidly cooled. HTST is the most common method used for pasteurizing milk on a large scale.
  • Ultra-High Temperature (UHT): A UHT pasteurizer heats milk to 135 °C (275 °F) or higher for a few seconds. UHT pasteurized milk has a shelf life of up to six months when stored in a sealed container. Ultra high-temperature pasteurizers are more expensive than HTST ones. An HTST milk pasteurizer with an inline homogeniser can also produce milk with a longer shelf life. This is done by cooling the milk down to 4°C and then putting it in an ultra high cool chamber. In this chamber, the milk is treated to high pressure until a large number of micro parts are formed in it. The ultra high cool chamber is included in the pasteurizer system. No extra equipment is needed. The milk is then heated again until it reaches 72°C. Milk treated in this way has a shelf life of 90 days when refrigerated.
  • Low-Temperature Long-Time (LTLT): LTLT pasteurizers, also known as batch pasteurizers, heat milk to 63°C (145°F) and hold it at that temperature for 30 minutes. Because of its less complex control systems, this type of pasteurizer is used in small-scale operations.
  • Flash Pasteurizer: In a flash pasteurizer, cold milk is heated rapidly to over 72 °C (161°C) without holding it to any specific time. It is then cooled rapidly. A flash pasteurizer does not have to hold the milk for any specific time. This makes it suitable for large-scale dairy facilities that need to process a great deal of milk quickly.

Maintaining a milk pasteurizer

Regular and preventive maintenance is essential for the optimal functioning of the milk pasteurizer and the safety of dairy products. Before starting any maintenance work, make sure to read the manuals and guidelines provided by the equipment manufacturer. Here are some general maintenance tips:

• Daily wash and clean all the parts of the pasteurizer that come into the contact with milk or water. Use cleaning solution and sanitiser advised by the manufacturer of the equipment.
• Once a week, inspect the electrical connections to ensure they are firm and no exposed parts are lying around.
• Check-ins insulation for any damp parts to ensure energy is not being wasted. Replace any damaged parts of the insulation immediately to avoid temperature loss.
• Every two weeks, the parts that come into the contact with the pasteurized milk must be checked for any wear and tear. Any damaged parts must be replaced immediately.
• Every month, calibrate and adjust the temperature controls and sensors to ensure that the pasteurizer heats the milk to the exact temperature as required.

Scenarios

• Dairy industry: Dairy farmers and processors use milk pasteurizers to ensure milk is safe for human consumption. They heat the milk to destroy harmful bacteria and extend its shelf life. The pasteurized milk can then be used to make a variety of dairy products such as cheese, yogurt, and ice cream.
• Food and beverage industry: In the food and beverage industry, pasteurization is an important step in the production of juices, sauces, soups and condiments. Milk pasteurizers are used to heat and cool these products quickly in order to preserve their flavors, nutrients, and quality while eliminating pathogens.
• Meat processing: Meat processing companies use milk pasteurizers to heat and pasteurize meat products such as hot dogs, deli meats, and canned meats. Pasteurization helps eliminate disease-causing microorganisms, thereby increasing the safety of meat products.
• Catering and Hospitality: Hotels, restaurants and catering companies need mini milk pasteurizers for their kitchens to safely handle and process milk and cream for coffee, sauces, desserts and dairy-based dishes. These appliances help ensure consistent quality and compliance with food safety standards.
• Laboratories and research facilities: In laboratories and research facilities, milk pasteurizers are used for microbial research, food science studies, and product development. They enable scientists and researchers to control the temperature and time of pasteurization for specific experiments or to develop new food products with desired characteristics.
• Small-scale and artisanal producers: Small-scale and artisanal producers of dairy products, juices and sauces use milk pasteurizers to produce safe, high-quality products. Pasteurization allows them to meet local health regulations and provide consumers with safe products while preserving traditional production methods.

How to choose milk pasteurizers

To begin with, the key point buyers need to know is that pasteurization is the process of heating food products for killing harmful bacteria. The process was named after French scientist Louis Pasteur and is mostly used for dairy products, fruit juices, and some alcoholic beverages like beer and wine.

First of all, buyers are advised to fully understand the purpose of the milk pasteurizer before rushing to make a purchase. The main purpose of a milk pasteurizer is to heat the milk to a specific temperature for a specific period of time and then cool it down quickly. This process helps to eliminate harmful bacteria from the milk. Remember there are different types of milk pasteurizers, each with its own features and benefits.

When choosing a milk pasteurizer, the buyer is advised to consider the capacity.

The first thing buyers will notice is that milk pasteurizers come in different capacities. Some are designed to handle small batches while others can process large volumes of milk. Determine the amount of milk that needs to be pasteurized at once and choose a machine that has a suitable capacity according to the needs of the business.

Also, remember to consider the type of pasteurization when buying a milk pasteurizer. As highlighted earlier in this article, there are different types of pasteurizers each with its own characteristics. Buyers should decide on the preferred method of pasteurization and choose a machine that suits their needs. For example, if the buyer prefers to use a high-temperature, short-time (HTST) pasteurization method, they should go for a pasteurizer designed for HTST pasteurization.

The size and footprint of the milk pasteurizer also maters when selecting the ideal machine to buy. Since milk pasteurizers come in different sizes, it is important to choose one that fits the available space in the processing facility. It is also helpful to ensure that the milk pasteurizer has the necessary installation requirements.

Another important factor to consider when buying a milk pasteurizer is cooling method. Milk pasteurizers use different cooling methods, such as water cooling or air cooling. Choose a milk pasteurizer with a cooling method that works better and is more efficient according to the processing needs.

More often than not, the buyer will be more at ease with a product that has safety features. When choosing a milk pasteurizer, it is wise to look at and consider the safety features of the machine. At the very least, it should be equipped with safety interlocks, pressure relief valves, and temperature control. Such features help to ensure safe operation and reduce the risk of accidents.

FAQ

Q1: How does a milk pasteurizer work?

A1: A milk pasteurizer works by heating milk to a specific temperature for a particular period to kill harmful bacteria and pathogens. The milk is then rapidly cooled and stored or packaged for distribution.

Q2: What are the different types of milk pasteurizers?

A2: There are several types of milk pasteurizers, including batch pasteurizers, HTST (High-Temperature Short-Time) pasteurizers, UHT (Ultra-High Temperature) pasteurizers, and ultra-pasteurizers. Each type has a distinct method for heating and processing milk.

Q3: Why is milk pasteurized?

A3: Milk is pasteurized to eliminate harmful bacteria, such as Salmonella, E. coli, and Listeria, that can cause foodborne illnesses. Pasteurization also extends the shelf life of milk and helps maintain its quality and flavor.

Q4: Can pasteurized milk be consumed raw?

A4: Pasteurized milk can be consumed raw, and it is safe. Pasteurized milk is safe for drinking, and in some cases, it is commonly referred to as grocery store milk. However, unpasteurized milk can contain harmful bacteria and should only be consumed after being pasteurized.