FFCE, as a food service consultants assist you in developing a high-quality whole pasteurized milk, which delivers a gratifying creamy flavor and all the nutritious values. Whole pasteurized milk processing takes time and temperature control processes that will make the milk safe for human consumption without losing its natural flavor and nutritional value. To make sure your whole milk product is up to standard, our team comprises various industry professionals.
Our Technological Support is dedicated to the paramount procedure called pasteurization. The milk is then subjected to heating to a certain temperature to eliminate dangerous bacteria while not harming milk, its taste, or its nutritional value. We help to fine-tune the pasteurization process by identifying the factors that could affect the quality in order to provide the best outcome for all batches through deploying modern technologies like High-Pressure Processing (HPP), Pulsed Electric Field (PEF), Ultraviolet (UV) Light Pasteurization, Microwave-Assisted Pasteurization, Ohmic Heating, Low-Temperature, Long-Time (LTLT) Pasteurization with Enhancementsets the highest standards of quality and consistency.
Our Technological Support centers on the critical process of pasteurization. The milk is then pasteurized to a certain temperature to take out negative bacteria and enzymes that are bad for our health but do not take out the nutrients found in milk. We help to improve on pasteurization to make it uniform in all the batches by use of new technologies such as High-Pressure Processing (HPP), Pulsed Electric Field (PEF), Ultraviolet (UV) Light Pasteurization, Microwave-Assisted Pasteurization, Ohmic Heating, Low-Temperature, Long-Time (LTLT) Pasteurization with Enhancements or any other depending on the choice of the client. Also in food safety & quality, we provide you with Regulatory Compliance & Documentation to ensure that your products conform with all legal requirements related to the safety & quality of consumable food products, microbial safety, shelf life, and topical information such as labeling.
What is Whole Pasteurized Milk?
Whole Pasteurized Milk Processing is simply the processing of whole milk. Whole pasteurized milk processing refers to the processing of raw milk in order to kill pathogenic bacteria whilst retaining its full fat and appropriate taste. It starts with sourcing high-quality raw milk which is followed by pasteurization. In pasteurization, the milk is heated to a particular temperature generally at 161°F (72°C) for 15 seconds in HTST pasteurization to eliminate pathogen that causes spoilage or foodborne disease.
It is therefore cooled quickly after the heat treatment to minimize the heat that destroys the nutritional value of the milk. This has an important function of preserving the taste of the milk and its longevity at the same time. The pasteurized milk is then packed in sterile containers so as not to be contaminated at any one time and to reach the consumer in the best condition as possible.
The Pasteurization Process
Pre-Heating:
- Objective: Prepare for the following stages of processing.
- Temperature: Milk is pre-incubated to a temperature of 40 – 45 degrees Celsius.
- Heat Treatment:
Low-Temperature Long Time (LTLT):
- Temperature: 63°C
- Duration: 30 minutes
- Applications: Similar in small-scale systems of production.
High-Temperature Short Time (HTST):
- Temperature: 72°C
- Duration: 15 seconds
- Applications: Commonly applied in the commercial production plants of dairy products.
Ultra-High Temperature (UHT):
- Temperature: 135-150°C
- Duration: 2-5 seconds
- Applications: Offers milk that does not need to be refrigerated, or shelf-stable milk.
Cooling:
- Objective: Stop bacteria activity and keep milk fresh.
- Temperature: After pasteurization, a rapid cooling of the product down to 4°C.
Storage
- Temperature: Please, refrigerate the product at 4°C to avoid spoilage and to retain product quality.
- Containers: To minimize soiling and maintain purity store the meals in air-tight containers that have been sterilized.
Advantages of Pasteurization
- Safety: Eliminates obnoxious bacteria such as E.coli, Listeria, and Salmonella among others to make food safe for human consumption.
- Extended Shelf Life: Long-time products such as pasteurized milk should be preferred due to a reduction in wastage as compared to raw milk.
- Nutritional Retention: Retains main nutrients etc proteins, vitamins (the B2 and B12), and minerals (calcium and phosphorus, etc).
- Flavor and Quality: It does not alter the natural taste of milk, it means that when you take milk it will always have the same taste as that of another.
Engineering and Equipment Used for Pasteurization
Plate Heat Exchangers:
- Function: During pasteurization of milk it is important to quickly transfer heat to the milk to heat it.
- Design: Design of several thin plates to provide the greatest amount of heat transfer surface area.
Holding Tubes:
- Function: Maintains pasteurization temperature provided that the milk is held at the pasteurization temperature for the required time.
- Design: Slim elongated tubes whereby a definite holding period may be regulated.
Cooling Systems:
- Function: Cool the milk immediately after pasteurization to avoid it being spoiled. refrigeration.
- Design: To be used in conjunction with plate heat exchangers or as separate coolers.
- Storage Tanks:
- Function: Milk that has been pasteurized should be stored at the right conditions.
- Design: Thermostated tanks that should allow to maintain a temperature of 4°C inside the tanks.