HTST pasteurization system

Milk and dairy products are an important source of nutrients. They are considered as the main food products in the human diet.

Milk should be free from toxins and pathogens and also it must retain all nutrients and vitamins with extended period of storage life. To achieve the above said criteria, milk is heated to a particular temperature for a brief time then cooling it down once more quickly. Pasteurization is the process of heating the product to a predetermined temperature and holding it until all or nearly all objectionable microorganisms, which may be present, are killed.

HTST (High temperature short time) pasteurization is an effective method of making milk safe for consumption, without unduly changing either its sensory characteristics or its nutritional value. As a continuous process, it makes use of energy regeneration and it is capable of both scales of operation and energy efficiencies that cannot be matched by alternative processes.

This method involves heating milk rapidly to 72◦C, keeping it for a few seconds (usually 15 s), and cooling it down immediately. The time and temperature conditions depend on several factors, such as size, shape, and type of food. The HTST method results in a higher retention of quality characteristics.

For HTST pasteurization, the following controls are very important:
• Flow rate
• Temperature
• Pressure
HTST pasteurization system