Articles Tagged with ''pasteurization''

Getting the right recipe for heating dairy products

April 14, 2020

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.

High-pressure processing destroys pathogens

The HPP step takes place after the food or beverage is packaged.

Kathie Canning

June 26, 2019

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.

Maximizing the value of food waste digestion

November 2, 2018

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.

Thermosonication: A novel technique for dairy processing

Using low heat in addition to ultrasound waves, thermosonication is a viable technique that can inactivate pathogenic microorganisms and increase shelf life.

Vandana Chaudhary Monika Rani

June 8, 2018

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.

Selecting the best heat exchanger for dairy pasteurization

HRS Heat Exchangers reviews all aspects that go into choosing the right heat exchanger.

March 9, 2018

As a relatively stable Newtonian fluid, liquid milk presents few handling challenges, something which has resulted in the use of simple plate-type heat exchangers in the majority of dairies. However, other dairy products, such as yogurt, butter, curds and cheese can all vary according to temperature and, if handled incorrectly, may have their key textural parameters damaged by routine processing.

Allen Sayler

January 12, 2015

The high temperature/short time pasteurization process has been a reliable workhorse in dairies for years. But there are alternative technologies that treat raw milk without heat. Some are in use in other countries.

Pasteurization is a matter of taste

October 17, 2013

The time and temperature used to pasteurize raw milk affects the taste. Upkeep and maintenance affect the durability and lifetime of equipment. Vendors share their best practice recommendations.

Laboratory testing

Eliminate post-pasteurization contamination of fluid milk

Take a grass to glass approach to controlling psychrotolerant sporeformers in fluid milk.

Nicole Martin Kathryn J. Boor Ph.D Martin Wiedmann DVM, Ph.D

August 20, 2013

Take a grass to glass approach to controlling psychrotolerant sporeformers in fluid milk. Sporeformers have been shown to enter the fluid milk continuum on the farm, survive pasteurization and subsequently grow to spoilage levels at refrigeration temperatures.

Krohne introduces Optiflux 6300 PMO Meter

AMDERC-approved meter improves pasteurization loop output and increases efficiency

December 3, 2012

Krohne introduces its new Optiflux 6300 Grade A Pasteurized Milk Ordinance meter, which shortens the holding time for milk in the pasteurization loop, improving output and increasing efficiency.

SPX: Equipment for mixing and blending

March 18, 2012

The APV Cavitator can heat liquids without scale build-up, and can be used for a variety of sanitary applications, ranging from pasteurization to low-pressure homogenization.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.