How to pasteurize raw milk at 85℃

August 26, 2020

What we use is a double-jacketed stainless steel vessel, that has the outer layer stuffed with vermiculite to act as insulation. The inner layer is filled with water, which is (in our case) heated with 2 heating elements that are in the base of the unit. Inside the vessel is of course the milk.

The water gets heated to a few degrees above the milk’s target temperature, about 66˚C. There will always be a differential between the temperature of the water layer and the milk in the middle, due to thermal losses and inefficiencies. But we actually turn off the heating elements at about 94˚C as the residual heat of the heating elements at that point will bring the water up another 9˚C. We have to get the milk temperature to 85˚C or above and hold it there for a minimum of 30 minutes. And we do not want the milk temperature going above 85˚C, as significant biochemical changes are observed at that point.

Our Milk Pasteurizer machine is widely used in farms, we have exported many sets to Zambia, Kenya, USA, Canada, Boswana etc.

We also have Milk Homogenizer Machine, yougurt production line, yougurt maker, Milk Cooling Tank, Milk Storage Tank etc.

milk pasteurizer

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