Siqi Fresh Milk Bar Franchise

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板材|钢材

Types of Pasteurizers There are a wide variety of pasteurization procedures in use today. Long-term processing at low temperatures is an intermittent process used today only by small dairies to produce some cheese products. High-temperature short-time treatment is a flow process usually carried out in plate heat exchangers and is now widely used in the production of drinking milk. The products obtained in this way are not sterile or still contain microorganisms and require refrigeration during storage and handling. Rapid pasteurization is mainly used in the production of yogurt dairy products. There are currently two main types of pasteurization methods commonly used internationally
One is to heat milk to ℃ for minutes. This method can kill various growth-type pathogenic bacteria in milk. The sterilization efficiency can reach up to 100%. After disinfection, only some thermophilic and heat-resistant bacteria and spores remain. However, most of these bacteria are lactic acid bacteria. Lactic acid bacteria are not only harmless to humans. It is harmful but beneficial to health.
The second method is to heat the milk to ℃ and keep it warm for seconds. The sterilization time is shorter and the work efficiency is higher. However, the basic principle of sterilization is to kill pathogenic bacteria, but if the temperature is too high, there will be more nutritional losses.