Pasteurizati

on
Dr . Mohammad Ashraf Paul

Division of Livestock Products

Technology
Faculty of Veterinary Sciences &
• Pasteurization
History


vTerm pasteurization coined after the

name of louis Pasteur of France,
who in 1860-64 demonstrated that
heating wine at a temp. between
122-140oF (50-600C) killed the
spoilage organisms and helped in
its preservation.
vAlthough louis Pasteur pioneered
studies on heat-treatment for
preservation, pasteurization of milk
was first attributed to Dr. Soxhlet


Definition


vPasteurization refers to the

process of heating every
particle of milk to at least
630C (1450 F) for 30 m, or 720C
(1610 F ) for 15 sec. or to any
temp-time combination which
is equally efficient, in
approved and properly
operated equipment. After
pasteurization, the milk is


Object


a.To render milk safe for human

consumption by destruction of
cent % Pathogenic organisms.


b.To improve keeping quality-by

destruction of almost all
spoilage organisms (85-99%)
e.
Objections:

a.may be used to mask low quality milk

b.Encourages slackening of efforts for
clean milk production
c.It diminishes significantly the nutritive
value
d.It reduces the cream line/cream volume
i. Pasteurized milk does not clot with
rennet
j. Careless pasteurization gives a false
sense of security.
k.Fails to destroy bacterial toxins
l. In India, pasteurization is of little use as
 Standards for pasteurization


A. Bacterial destruction

– Cent percent for pathogens
– Index /target organism
– Most heat resistant – Mycobacterium tuberculosis
– Coxiella burnetti ,Listeria monocytogens
B. Cream line reduction

– Cream line (Quality) reduces with increase in time

temp combinations
C. Phosphatase inactivation

– Complete destruction of phosphatase enzyme




T h u s th e sta n d a rd s fo r
p a ste u riza tio n a re su ch a s to
e n su re :

vC o m p le te d e stru ctio n o f p a th o g e n s

vN e g a tiv e p h o sp h a te s te st.

vL e a st d a m a g e to cre a m lin e .
 Pasteurization requirements


Considerations @minutes
30 @ 15
seconds

To Kill T . B germs 58 . 90 0 C 70 0 C
To inactivate 61 . 1 0 C 71 . 1 0 C
phosphatatase

Optimum Cream line 62 . 2 0 C 72 . 2 0 C

Pasteurization 62 . 8 0 C 71 . 7 0 C
Requirement ( 63 . 0 ) ( 72 . 0 )
 Salient remarks
a.Although considered as a health
measure it is actually a
commercial expedient.
b.Pasteurization is neither panacea nor
fool proof
 Process & equipment
( Methods/types)
1.In - the - bottle pasteurization
2.Batch/ holding (LTLT)
c.Water jacked vat.
d.Water spray type.
e.Coil vat type
3.
4.Continuous processes
III.Vacuum Pasteurization (Vacreation )
IV.Stassanization.
V.Flash pasteurization
VI.Electric pasteurization
VII.Uperization
VIII.HTST pasteurization
IX.UHT pasteurization



1.In- the- bottle pasteurization
 Filled bottles  tightly sealed with special
caps
 held at 63- 660C (145-1500F)/ 30min.
 Bottles pass thru cold water spray of
decreasing temp.
Advantages:

v prevents possibility PP contamination.

Disadvantages:

v very slow heat transfer

v Risk of bottle breakage
v oversized bottles have to be used to allow for
milk expansion during heating
v Special types of water tight caps have to be
used.
v Method is outdated- however in the bottle
sterilization is prevalent
 LTLT Method/Batch method

• Low Temperature
Long Time
• Milk heated to 63 o C
for 30 minutes
• Heating is indirect
• Heat moves through a
metal wall
• flexibility in use
multipurpose or
multi process vat.
•
 Water jacketed Vat/Process vat
• Double walled vessel
• Steam or hot water circulates
for heating
• Water for cooling
• Outer wall is insulated to
reduce heat loss
• Heat exchange through the
inner wall to milk
• Difference between temp of
heating medium and milk ΔT
is kept minimum
• Milk is agitated by slowly
moving paddles/propellers
•
 Water Spray type
• A film of water is sprayed from a
perforated pipe over the surface of
the tank holding the product


• Milk is agitated


• Rapidly moving continuous film of

water provides rapid heat transfer
•
•
 Coil vat type
• Heating /cooling medium is pumped
through a coil
• Coil placed either vertical or horizontal
• Coil is immersed inside the product
• Coil is turned through the product
• Turning agitates the product
• Coils difficult to clean(Disadvantage)


 General remark (holding/batch pasteurization)



i. Vat heating / cooling is rather slow and involves

too much agitation, causing churning and
impairment of creaming properties
ii. Operation can be efficiently carried out by plate
or tubular heat exchanger
iii.With the installation of multiple vats a
continuous flow of milk can be obtained,
however this may encourage growth of
thermopillic organisms over long periods.
iv.

Vacuum Pasteurization (vacreation):


Ø Developed in new Zealand by M/s Murray

Deodorizers Pvt. Ltd primarily for
pasteurization of cream for butter
manufacture.
Ø Now used for milk .
Ø Under low pressure/ vacuum product is
pasteurized which helps to remove off
odors.
Ø Steam has to be of very good quality as it
comes in direct contact with the product
Ø 3 chambers of SS.


 Stassanization


§ Term coined after Henry stassano of France

§ Used extensively in Denmark, Italy, France etc.
§ Tubular heat exchangers based equipment
§ Three concentric tube structure
§ Milk passed thru a pipe (0.6-0.8 mm dia.)
§ Heated up to – 740C /7secs
§ Cooled promptly



Flash pasteurization


§ Milk in thin film forced between two heated

surfaces


§ One of such units, the Danish heater system

consists of a large cylinder with a jacket.


§ Steam in the central cylinder heats water

between cylinder and jacket.
§M ilk is p u m p e d in to b o tto m o f th e
u n it th e n m o v e d b y ce n trifu g a l
fo rce to th e w a lls o f th e ta n k w h e re it
is h e a te d .

§ T h e p ro d u cts th e n le a v e s th ro u g h
a p ip e a t th e to p e n d o f th e ta n k lin e r
§

§N o p a rticu la r h o ld in g tim e is
re q u ire d a s th e p ro d u ct is h e a te d u p
to 8 5 0 C

§Process of regeneration can be used

by passing the out going warm milk
thru a heat exchanger so that heat
is passed to incoming milk .
UPERIZATION


o Term derived from ultra

pasteurization
o First developed in Switzerland
o Milk directly heated with steam to
1500C for a faction of .
 Process
v Raw milk clarified  chilled & stored
v In the first phase milk fore warmed (500C)

v Deaeration chamber -removes dissolved

O2 & volatile off flavors
v
v II phase  preheating (80-900C) in the same
chamber


v Product Pumped to uperization chamber



v Heated to 1500C for 1/3 -3/4th of a second



v Expansion chamber ( maintained at

atmospheric pressure) – removes moisture/
steam


v Entrainment chamber-removes extra moisture & if

some milk comes with moisture it can be
regained

Advantages
•
• Long keeping quality
• Removes of off odour efficiently
• Appreciable homogenization effect is
achieved.
• Reduction in the acidity of products
• Efficient destruction of micro- organisms
• Effect on nutritive value & flavor- comparable
with HTST
 Caution

Ø Steam has to be high quality- free from boiler

components. Dry saturated steam & not
exhaust steam

HTST System


v First developed by A.P.V. co. (Aluminum plate &

vessel co. England in 1922.
v Used where larger volumes of milk are to be
handled- 720C/ 15 sees cooling 50C or below
Advantages

 ~Quick and adequate heat transfer with rigid

quality control over both raw and finished
products
 ~Less floor space required
 ~Lower initial costs
 ~Simultaneous packaging is possible
 ~Easy cleaning & sanitization

~Lower operating costs
- Capacity can be increased at nominal cost.
- Reduced milk losses.
- Growth of thermopiles is not a problem unlike
batch process.
- Process after interruption can be quickly
restarted.
- Automatic precision controls ensure positive
pasteurization
 Disadvantages
• Not well adapted for small scale production
• Gaskets need a constant attention for damage
and cleanliness
• Margins of safety in product sanitary control are
so narrow, that automatic control
• Functions of Important components


§ Float-controlled balance tank (FCBT):

maintains a constant level of raw milk for
feeding the raw milk pump.
§ Receives sub-temp milk diverted by FDV.
 Pump:
 A rotary positive pump between
regenerator and heater (USA) or a
centrifugal pump with a flow control device
after FCBT (UK & Europe)
 Plates:
§ Plate heat exchanger (Para flow) is
commonly used.

§ Plates used for heating, cololing,holding,
Regeneration
§ Rubber gaskets vulcanized to Plates
§ Corrugations for turbulent flow
 Regeneration heating:
§ The raw (cold) milk is Partially and indirectly heated
by out going warm milk, (Milk-to-milk
regeneration)-adds to economy of HTST method
as less heat is required for the milk to reach the
required temp.
 Filter:
§ Placed after pre-heater or regenerative heating,
cylindrical ,40-90 mesh cloth. Two filters are used
but one at a time-permits continuous operation.

§ If one gets out of older, we can switch on the
other.
 Holding:
• Plates or tubes-holds at 720C/15 sec.
 Flow diversion valve (FDV):
§ Pasteurized→ directed forward
§ Under pasteurized→ diverted back for proper
heat treatment to FCBT.
 FDV:
§ Controlled by a device called –safety thermal limit
recoder(STLR) operated by air pressure
working against strong spring.
§ Temp→ air pressure →value shuts safe
immediately
§

Pump stop:
§ Substitute for FDV
§ under pasteurized milk→ pump stop → stops
pump motion
Regeneration (cooling):

§ Pasteurized outgoing milk is partially and

indirectly cooled by the incoming cold milk
(Milk to milk regeneration
Control Panel:

§ consists of:
 ~Control instruments
 ~FDV-mechanisms
 ~ holding system
Ø

Ø All centralized in a moisture proof panel.
Lower part of panel forms an air
insulated chamber which carries the
holding tube.
Hot Water Set :

§ Circulates hot water though the machinery

wherever it is required and maintains
correct milk temp within very fine limits.
Automatic control device:

i. Steam pressure controller - acts as a

reducing valve in the steam line to give a
constant steam pressure and constant
temperature
ii. Water temperature controller - regulates the
amount of steam entering the hot water
circulating system.
iii.Milk temp recorder –thermograph.


 Pressure in the system:

 Pasteurized milk -15 psi
 Raw milk-14 psi
 Heating/cooling medium-12-13 psi

 Holding time test:
 flow time of the fastest moving particle
of milk at a prescribed temperature
though the holding section.


Methods of testing holding time:

i. Electrical conductivity (salt soln)
ii. Dye injection methods
iii.Electronic timer method.