The pasteurization process subjects milk to a temperature of between 70º and 95ºC for a few seconds to eliminate some pathogens that could cause health problems for consumers. Depending on what needs to be processed, the temperature, mechanics or time vary considerably.
For example, for milk cream, the pasteurization process must be carried out at 95ºC for 20 seconds, and after this time, it must be subjected to a rapid cooling process at 65ºC. For the correct skimming of milk, it must be subjected to 95ºC for 15 or 20 seconds, and then cooled down to 21ºC. Under these conditions, the cream is exposed to a high temperature to eliminate lipases, which are responsible for the rancid aftertaste of the result.
On the other hand, within this sector of the industry, it is strictly necessary that the hygiene processes are rigorous and carried out with the best possible technology. This is where the CIP equipment developed by our engineers plays a crucial role. We are talking about state-of-the-art machinery, which removes any pathogens or contaminants, organic or mineral dirt, which could deteriorate the quality of the milk or negatively affect the health of consumers.
Please do not hesitate to contact our customer service department with any questions you may have. We are aware that choosing the right equipment to improve or optimize your milk pasteurization plant may not be an easy task.