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    Home » Keywords: » pasteurization

    Items Tagged with 'pasteurization'

    ARTICLES

    Corrugated tubes

    Heat exchangers add pizzaz to processing operations

    State-of-the art heat transfer technologies are enhancing functionality and making equipment selection increasingly important.
    Richard Mitchell
    October 20, 2022

    State-of-the-art heat transfer technologies are enhancing functionality and making equipment selection increasingly important. 


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    on ice cream

    The art and science of homogenization for ice cream

    Homogenization offers key benefits to the mix in advance of final pasteurization.
    Tharpyoung200
    Steve Young
    Bill Sipple
    January 29, 2021
    Few processes are as critical, misunderstood and poorly executed as homogenization. Proper homogenization is both an art and a science.
    Read More
    DairyNutrition.jpg

    Understand the benefits processing brings to dairy products

    Minimal to mild processing performed with purpose can be an asset to dairy products.
    Miller200
    Gregory Miller
    December 3, 2020
    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.
    Read More
    White Papers
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    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.
    Read More
    High-pressure processing destroys pathogens

    High-pressure processing destroys pathogens

    The HPP step takes place after the food or beverage is packaged.
    K canning headshot
    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.
    Read More
    White Papers

    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.
    Read More
    Thermosonication: A novel technique for dairy processing

    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.
    Read More
    hrs heat exchanger

    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.


    Read More
    Sayler

    7 alternatives to HT/ST pasteurization

    Allen sayler
    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.


    Read More
    news about dairy processing equipment from dairy foods magazine dairyfoods.com

    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. 


    Read More
    More Articles Tagged with 'pasteurization'

    IMAGE GALLERIES

    Vjp 2394 slide.jpg?alt=hp+hood%2c+sacramento%2c+calif

    HP Hood, Sacramento, Calif.

    This plant manufactures extended shelf life and aseptic beverages using ultra-high temperature pasteurization.

    BehindtheScenes

    This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

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    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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