Distinction shows a particular device/system has been found to be compliant within the “Grade A Pasteurized Milk Ordinance.” PMO.
May 1, 2023
The Memorandum-b is a significant milestone for the PPR as it gives state dairy regulators confidence that the product meets all PMO (Pasteurized Milk Ordinance) requirements.
Most foods go through some degree of processing. In fact, food processing has been in practice for at least 2 million years! The leading reason for processing is food safety.
Heat is fundamental to the food and drink industry. From cooking and drying to other treatments such as pasteurization, heat is widely used in all but the most basic food manufacturing and processing situations, in sectors as varied as dairy, fruit and vegetable processing, meat, prepared foods, brewing, and dietary supplements.
Dairy processors have long relied on pasteurization, which applies mild heat to a product for a set amount of time, to eliminate pathogens and extend the shelf life of products. Unfortunately, the process can negatively impact the sensorial and nutritional aspects of the product.
Matt Hale, International Sales & Marketing Director for HRS Heat Exchangers, explains how innovations in heating, pasteurization and concentration technology can help food processors and food waste AD operators to thrive.
Using low heat in addition to ultrasound waves, thermosonication is a viable technique that can inactivate pathogenic microorganisms and increase shelf life.
The search for new alternatives for pasteurizing and processing milk has led food scientists and technologists to use preservation and processing factors other than heat to ensure microbiological safety and to preserve the quality characteristics of the food.