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Small Milk pasteurizer Machine Milky FJ 30 (230V)

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Sterilization: Heating at high temperatures for a time sufficient to render milk or milk products commercially sterile. Products manufactured using this method are microbiological stable at room temperature. Pasteurization is not sterilization and does not kill spores. "Double" pasteurization, which involves a secondary heating process, can extend shelf life by killing spores that have germinated. [49] The demand for service media (steam, water and ice water) is also calculated, as this substantially influences the choice of valves for steam regulation and ice water feed.

Canned sterilization: This is a wet treatment of canned milk products in an autoclave/specialized treatment chamber. Heat to between 115°C to 121°C for 10 to 20 minutes. Hwang, Andy; Huang, Lihan (31 January 2009). Ready-to-Eat Foods: Microbial Concerns and Control Measures. CRC Press. p.88. ISBN 978-1-4200-6862-7. Archived from the original on 2 June 2013 . Retrieved 19 April 2011. For a flow rate of 20 000 litres/hour and a pipe size of 2.5" (63.5 mm), a velocity of 1.75 m/s, the graph indicates a pressure drop, or loss of head, of 0.4 metre over the fully open valve.

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Because of its mild heat treatment, pasteurization increases the shelf-life by a few days or weeks. [1] However, this mild heat also means there are only minor changes to heat-labile vitamins in the foods. [4] Milk [ edit ]

As already noted, the product is cooled mainly by regenerative heat exchange. The maximum practical efficiency of regeneration is about Prior to industrialization, dairy cows were kept in urban areas to limit the time between milk production and consumption, hence the risk of disease transmission via raw milk was reduced. [23] As urban densities increased and supply chains lengthened to the distance from country to city, raw milk (often days old) became recognized as a source of disease. For example, between 1912 and 1937, some 65,000 people died of tuberculosis contracted from consuming milk in England and Wales alone. [24] Because tuberculosis has a long incubation period in humans, it was difficult to link unpasteurized milk consumption with the disease. [25] In 1892, chemist Ernst Lederle experimentally inoculated milk from tuberculosis-diseased cows into guinea pigs, which caused them to develop the disease. [26] In 1910, Lederle, then in the role of Commissioner of Health, introduced mandatory pasteurization of milk in New York City. [26]The temperature for pasteurizing milk depends on the method you choose. The most popular methods are low temperature, HTST (high temperature, short time) and ultra-high temperature. a b c Jan, Awsi; Sood, Monika; Sofi, S. A.; Norzom, Tsering (2017). "Non-thermal processing in food applications: A review". International Journal of Food Sciences and Nutrition. 2 (6): 171–180. Formulated liquid milk products with high sugar content or high viscosity also require pasteurization conditions in excess of the minimum conditions defined for milk.

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