There are 11 major steps that milk must go through to complete the HTSTpasteurization process. In the order which they occur, they are: Constantlevel holding tank, booster pump, regenerator, timing pump, homogenizer,heater, holding tube, flow diversion device, regenerator, cooler, and vacuumbreaker. Figure 2 shows a diagram of this process.
Figure 2: Diagram of a basic HTST pasteurization system. The solid lines indicateraw milk and the dashed lines indicate pasteurized milk. Diagram is courtesy of the University of Guelph.
Constant Level Holding Tank
The constant level holding tank is where the pasteurization process begins. The raw milk in the holding tank is required by law to be at 45°F, have abacterial count of less than 300,000 CFU/ml if comingled, test negative forantibiotics, and have a somatic cell count of less than 750,000/ml. The outletvalve on the holding tank must be the lowest point to eliminate dead space.
The booster pump increases the efficiency of pasteurization by allowing forbetter heating by increasing pressure. Since the pressure is being increased,