The pasteurisation process subjects milk to a temperature of between 70 and 95°C for a few seconds in order to eliminate certain pathogens that could cause health problems for consumers. The temperature, the mechanics and the time this process lasts can vary considerably as these factors depend on the product that needs to be processed.
Let’s take a look at cream. During the pasteurisation process it is subjected to 95ºC for 20 seconds, and after that, it is cooled for a short time at 65ºC. Likewise, in order to skim milk correctly, it must be subjected to 95ºC for 15 or 20 seconds, and then cooled to 21ºC. Under these conditions, cream is exposed to a high temperature in order to eliminate lipases, which could result in a stale taste unless they are removed.
And last, but by no means least, one of the most important and sensitive considerations for any food manufacturing equipment is guaranteed safety and hygiene. It is vital that these processes adhere to the most rigorous measures and use the most advanced technology to guarantee optimal hygienic conditions. To this end, InoxMIM’s engineers have developed CIP (Clean in Place) equipment, which is a crucial cleaning feature in our machinery. Our equipment incorporates advanced technology to remove any pathogen or contaminating agent, be it organic or mineral, which could deteriorate the quality of the milk or negatively affect consumers’ health.
Please do not hesitate to contact our customer service department with any queries or questions you may have. Choosing the right food manufacturing equipment to improve or modernise your milk pasteurisation plant is no easy task. That’s why we are here to help and advise you. InoxMIM is a food machinery supplier you can trust.