Shanghai Jimei Food Machinery Co., Ltd. produces all kinds of equipment needed for dairy and juice manufacturing, and produces various fresh milk sterilization machines, yogurt production lines, milk production lines, dairy production lines, Juice Production Line, sandwich pots, high temperature sterilization pots, etc. The technology, with technicians and technicians, makes our company a leader in the food machinery industry.
Fresh milk sterilization adopts two methods: low temperature sterilization and high temperature sterilization. Pasteurized milk adopts low temperature cold sterilization method to ensure that the nutrients in milk are not damaged, but the shelf life is relatively short. The shelf life is only 3 hours at room temperature and 4 degrees cryopreservation. It can reach about 7 days, the other is high temperature sterilization. He uses high temperature instantaneous sterilization, the sterilization temperature is above 120 degrees, the sterilization time is only a few seconds, the shelf life can reach 2-3 months, and the shelf life is long while the milk is in the nutrition. The substance is also damaged.
The temperature and duration of pasteurization are important factors related to milk quality and shelf life and must be accurate. There are many forms of heat sterilization. Generally, the temperature of short-time pasteurization of milk is usually 75 ° C for 15 seconds to 20 seconds; or 80 ° C to 85 ° C for 10 seconds to 15 seconds. If the pasteurization is too strong, the milk will be cooked and burnt, and the cream will also agglomerate or polymerize.
Homogenization destroys the fat globule membrane and exposes fat. After re-mixing with unheated skim milk (containing active lipase), it is easily oxidized due to the lack of a protective film that prevents lipase attack. Therefore, the mixture must be immediately pasteurized. Sterilization.
The disinfection of fresh milk must be strictly controlled by temperature and time. Otherwise, it will not achieve the purpose of disinfection, but also destroy the nutrients of milk. Long-term high-temperature boiling will change the protein in the milk from the sol state to the gel state, resulting in a large amount of protein condensation and precipitation.
The UHT Milk Machine produced by our company can be customized according to the customer’s process and production demand, to improve the cost performance and meet the production needs of our customers.