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What is the Process for Milk_Pasteurization

What is the Process for Milk_Pasteurization

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Published by Michelle Orner

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Published by: Michelle Orner on Dec 07, 2010
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11/02/2012

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Ensuring the safety and quality of milk - High Temperature Short TimePasteurization
Michelle OrnerOctober 18, 2010
 
Audience and Scope
 The purpose of this article is to inform Food Science or Dairy Sciencestudents on the high temperature short time (HTST) pasteurization processof milk. These students will have had some previous experience withprocessing equipment and milk but not specifically related to pasteurization. This article should prepare the students for hands on experience with smallscale pasteurization systems.
Introduction
Milk pasteurization is a manufacturing process in which all particles in milkare heated to a minimum required temperature for a minimum required timefollowed by rapid cooling, utilizing properly designed and operatedequipment. The purpose of pasteurization is to reduce the levels of vegetative pathogenic microorganisms to safe levels to protect theconsumer. Pasteurization is also beneficial in that it increase the quality of milk over its shelf life, as well as extends the milks shelf life.
Figure 1: HTST Pasteurization system. Image courtesy of the InternetEncyclopedia of Science
HTST Pasteurization System
 
 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.
Booster Pump
 The booster pump increases the efficiency of pasteurization by allowing forbetter heating by increasing pressure. Since the pressure is being increased,

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