500LPH Milk Pasteurizer

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Price And Quantity

Specifications :

Pasteurization Temperature vs. Time
Vat (Batch ) Pasteurization
Temperature	Time
63^oC (145^oF)	30 Minutes
Temperature	Time
72^oC (161^oF)	15 Seconds
89^oC (191^oF)	1.0 Seconds
90^oC (194^oF)	0.5 Seconds
94^oC (201^oF)	0.1 Seconds
96^oC (204^oF)	0.05 Seconds
100^oC (212^oF)	0.01 Seconds

Pasteurization : Process used to heat milk so as to destroy bacteria.
Raw Milk : Not pasteurized may contain harmful bacteria.
Homogenization : A mechanical process that prevents cream from rising to the surface.

Kinds of Milk :

Whole Milk 3.25%, Reduced 2%fat, Low fat 2% or 1% Nofat (skim) 1/2%, Buttermilk, Kefir, Chocolate and Nonfat dry milk.

Pasteurization :

The process was developed by Louis Pasteur in the 1860s to eliminate bacteria in wines.
The process for milk was adopted in 1985.
Primary object of this process is to eliminate disease- causing bacteria from milk, though the total number of bacteria is also very much reduced during this process.
It reduces the changes of milk-spoliage.

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