Milk sterilization The process of r

Milk sterilization
The process of reducing the microorganism is called sterilization. Depending on the amount and type of microorganism that need to be killed, and the shelf life of the product we want to achieve, different processes are used: pasteurization, UHT, HTST or filtration. Please see our explanation of different sterilization systems in Sterilization.

For the production of fresh milk, the chosen process is pasteurization; for the production of ESL milk, UHT or several filtration systems can be used. The most marketable fluid milk nowadays is either UHT or HTST.

Pasteurization is the process of treating the milk at a high temperature, and then chilling it so as to extend its shelf-life and reduce microbial growth, whilst retaining the maximum natural qualities possible. MachinePoint Engineering supplies Pasteurization units and processes.

HTST (High Temperature/Short Time). Milk is put through a continuous process of very high temperatures for a very short time. This process conserves milk qualities better than more aggressive processes such as UHT or aseptic processing, although it leaves it with a shorter shelf life.

UHT (Ultra High Temperature). Although pasteurization deactivates most of the microbial growth, to extend milk shelf-life further, milk needs to be further sterilized. The most commonly used method in the industry nowadays is UHT (ultra-high temperature) which consists of a continuous sterilization process where milk is heated at very high temperatures and then chilled numerous times in a continuous process. The aim is to kill all micro-organisms and prolong milk shelf-life. Most of the milk you can buy today is put through a UHT process. MachinePoint Engineering supplies UHT processes. Aseptic filling most commonly follows.

ESL (Extended Shelf Life) Milk is fresh milk with an extended shelf life. Other microbiological reduction methods are used versus heat methods such as pasteurization, HTST or UHT.

Milk Standardization - Cream separation
The fat content of raw milk varies depending on the type of cow, cow feeding, age, timing, etc. This is why milk follows a standardization process where either raw milk or even sterilized or pasteurized milk is separated into cream and skimmed milk by the cream separation machines. Part of the cream is added back into the skimmed milk in exact proportions in order to precisely define the fat content of the milk and standardize it.
The rest of the cream is processed to produce products such as cream, condensed milk, butter, etc, using technologies such as evaporation, mixing, drying, etc.

Mixing
Milk can be enriched with vitamins, calcium or other types of ingredients.
These should be mixed and blended in batch or continuous processes in mixing units.

Homogenization
This process is done by machines called homogenizers, whose objective is to prevent the cream from seperating from the rest of the liquid once the milk is stored.

Milk Filling and Packaging technologies
Once the product manufacturing process is finished, the milk passes to the filling and packaging process. Milk can be packed into different types of packages: carton, glass, pouches, PET bottles, etc. Sterilized milk that needs to have a long shelf life should be filled and packed using aseptic technologies. In this case, previous sterilization of the package should also be done. MachinePoint Engineering supplies filling and packing systems and also aseptic filling and packing systems.


Depending on the type of milk produced the technologies and processes vary. MachinePoint Engineering supplies the following equipment and technologies:

Kết quả (Việt) 1:

Sữa tiệt trùng Quá trình của việc giảm các vi sinh vật ở đây được gọi là triệt sản. Tùy thuộc vào số lượng và loại vi sinh vật mà cần phải bị giết, và thọ của sản phẩm mà chúng tôi muốn đạt được, quá trình khác nhau được sử dụng: thiết bị khử trùng, tiệt TRÙNG, HTST hoặc lọc. Xin vui lòng xem của chúng tôi giải thích các hệ thống triệt sản khác nhau trong khử trùng.Sản xuất sữa tươi, trong quá trình lựa chọn là khử trùng; sản xuất ESL sữa, tiệt TRÙNG hoặc một số hệ thống lọc có thể được sử dụng. Chất lỏng sữa đặt với thị trường hiện nay là tiệt TRÙNG hoặc HTST.Thiết bị khử trùng là một quá trình xử lý sữa ở nhiệt độ cao, và sau đó lạnh nó để mở rộng của nó thọ và làm giảm vi khuẩn tăng trưởng, trong khi vẫn giữ những phẩm chất tự nhiên tối đa có thể. MachinePoint kỹ thuật cung cấp các đơn vị thiết bị khử trùng và quy trình.HTST (cao ngắn nhiệt độ/thời gian). Sữa được đặt thông qua một quá trình liên tục của nhiệt độ rất cao cho một thời gian rất ngắn. Quá trình này bảo tồn sữa chất lượng tốt hơn các quá trình tích cực hơn như UHT hoặc chế biến aseptic, mặc dù nó để lại nó với một thời hạn sử dụng ngắn hơn.UHT (Ultra High Temperature). Although pasteurization deactivates most of the microbial growth, to extend milk shelf-life further, milk needs to be further sterilized. The most commonly used method in the industry nowadays is UHT (ultra-high temperature) which consists of a continuous sterilization process where milk is heated at very high temperatures and then chilled numerous times in a continuous process. The aim is to kill all micro-organisms and prolong milk shelf-life. Most of the milk you can buy today is put through a UHT process. MachinePoint Engineering supplies UHT processes. Aseptic filling most commonly follows.ESL (Extended Shelf Life) Milk is fresh milk with an extended shelf life. Other microbiological reduction methods are used versus heat methods such as pasteurization, HTST or UHT.Milk Standardization - Cream separationThe fat content of raw milk varies depending on the type of cow, cow feeding, age, timing, etc. This is why milk follows a standardization process where either raw milk or even sterilized or pasteurized milk is separated into cream and skimmed milk by the cream separation machines. Part of the cream is added back into the skimmed milk in exact proportions in order to precisely define the fat content of the milk and standardize it.The rest of the cream is processed to produce products such as cream, condensed milk, butter, etc, using technologies such as evaporation, mixing, drying, etc. MixingMilk can be enriched with vitamins, calcium or other types of ingredients.These should be mixed and blended in batch or continuous processes in mixing units.HomogenizationThis process is done by machines called homogenizers, whose objective is to prevent the cream from seperating from the rest of the liquid once the milk is stored.Milk Filling and Packaging technologiesOnce the product manufacturing process is finished, the milk passes to the filling and packaging process. Milk can be packed into different types of packages: carton, glass, pouches, PET bottles, etc. Sterilized milk that needs to have a long shelf life should be filled and packed using aseptic technologies. In this case, previous sterilization of the package should also be done. MachinePoint Engineering supplies filling and packing systems and also aseptic filling and packing systems.Depending on the type of milk produced the technologies and processes vary. MachinePoint Engineering supplies the following equipment and technologies: