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Pasteurization
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Pasteurization is a heat treatment applied to milk in order to avoid public health hazards arising from pathogenic microorganisms associated with milk. The process also increases the shelf life of the product. Pasteurization is intended to create only minimal chemical, physical and sensory changes in products to be kept in cold storage. The choice of time and temperature combination is therefore a matter of optimization in which both microbiological effects and quality aspects must be taken into account. The pasteurization temperature for homogenized, HTST pasteurized, regular-grade milk is usually 72-75°C with a holding time of 15-20 seconds.
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The portfolio of non-aseptic heat treatment covers the following:
- APV Thermizer
- APV Pasteurizer
The following options can be integrated with non-aseptic heat treatment:
- Separator (for separation of cream and standardization of milk)
- APV Homogenizer (for subdivision of particles or droplets and to create a stable emulsion or dispersion for further processing)
- APV Deaerator (to avoid problems caused by dispersed air)
- APV CompoMaster (for milk fat standardization)
- Bactofuge or APV Microfiltration (to remove bacteria and spores from milk)
- APV Ultrafiltration (for standardization and concentration of proteins)
- APV Holding cells (to held the product for a specified time at pasteurization temperature)
