At FFCE, we focus on helping you produce high-quality whole pasteurized milk that retains the rich, creamy taste and nutritional benefits. Whole pasteurized milk processing involves careful control of temperature and time to ensure the milk is safe to drink while preserving its natural flavor and nutrients. Our team of industry experts ensures that your whole milk product meets the highest standards of quality and consistency.

Our Technological Support centers on the critical process of pasteurization. The milk is heated to a specific temperature to kill harmful bacteria without compromising the milk’s taste or nutritional value. We assist in optimizing the pasteurization process to ensure consistent quality across all batches by deploying the latest 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 Enhancements or any other which suits your requirements.

We also provide Regulatory Compliance & Documentation services to help you meet all relevant safety and quality standards, including those related to microbial safety, shelf life, and labeling requirements. 

What is Whole Pasteurized Milk Processing?

Whole pasteurized milk processing involves treating raw milk to eliminate harmful bacteria while retaining its full-fat content and rich flavor. The process begins with collecting high-quality raw milk, which is then subjected to pasteurization. During pasteurization, the milk is heated to a specific temperature—typically around 161°F (72°C) for 15 seconds in the case of High-Temperature Short-Time (HTST) pasteurization—to destroy pathogens that could cause spoilage or illness.

After pasteurization, the milk is rapidly cooled to stop the heating process and preserve its nutritional value. This step is crucial for maintaining the fresh taste and extending the milk’s shelf life. The pasteurized milk is then packaged in sterile containers to prevent contamination and ensure it reaches consumers in the best possible condition.

Maintaining precise control over the pasteurization process is vital to producing whole milk that is safe, flavorful, and nutritionally intact. By effectively managing each step, from raw milk collection to final packaging, you can produce whole pasteurized milk that meets the high standards of safety, quality, and consumer satisfaction.

The Pasteurization Process

  1. Pre-Heating:
    • Objective: Facilitate subsequent processing steps.
    • Temperature: Milk is pre-heated to around 40-45°C.
  2. Heat Treatment:
    • Low-Temperature Long Time (LTLT):
      • Temperature: 63°C
      • Duration: 30 minutes
      • Applications: Common in small-scale operations.
    • High-Temperature Short Time (HTST):
      • Temperature: 72°C
      • Duration: 15 seconds
      • Applications: Widely used in commercial dairies.
    • Ultra-High Temperature (UHT):
      • Temperature: 135-150°C
      • Duration: 2-5 seconds
      • Applications: Produces shelf-stable milk without refrigeration.
  3. Cooling:
    • Objective: Halt bacterial growth and maintain milk quality.
    • Temperature: Rapid cooling to 4°C immediately after pasteurization.

Storage

  • Temperature: Store at 4°C to prevent spoilage and maintain freshness.
  • Containers: Use airtight, sterilized containers to avoid contamination and preserve quality.

Advantages of Pasteurization

  • Safety: Destroys harmful pathogens such as E. coli, Listeria, and Salmonella, ensuring safe consumption.
  • Extended Shelf Life: Pasteurized milk lasts longer than raw milk, reducing waste and providing convenience.
  • Nutritional Retention: Preserves essential nutrients like proteins, vitamins (especially B2 and B12), and minerals (such as calcium and phosphorus).
  • Flavor and Quality: Maintains the natural taste of milk while ensuring consistency in quality.

Engineering and Equipment Used in Pasteurization

  1. Plate Heat Exchangers:
    • Function: Efficiently transfer heat to the milk during pasteurization.
    • Design: Consists of multiple thin plates to maximize surface area for heat exchange.
  2. Holding Tubes:
    • Function: Ensure milk is held at the pasteurization temperature for the required time.
    • Design: Long, coiled tubes that allow precise control of holding time.
  3. Cooling Systems:
    • Function: Rapidly cool the milk post-pasteurization to prevent spoilage.
    • Design: Integrated with plate heat exchangers or separate cooling units.
  4. Storage Tanks:
    • Function: Store pasteurized milk under optimal conditions.
    • Design: Insulated, temperature-controlled tanks to maintain 4°C storage temperature.