Dairy product pasteurizer-cooler

for milkHTSTcontinuous

Product overview
Description
Several pasteurization techniques are used to produce pasteurized milk. In high temperature/short time (HTST) pasteurization, milk is heated to 71.7 ℃ (161℉) and held for 15–30 seconds before rapid cooling and packaging. Extended shelf life (ESL) milk is processed at a slightly lower temperature and passed through a microfiltration step to reduce microbial load and extend shelf life.

Technical approach and services
We provide technical support combining equipment supply and process development. Our team conducts laboratory studies on milk and evaluates raw-material behaviour under different heat-treatment and processing conditions. We assist dairy producers in defining process parameters that preserve the product’s natural taste and characteristics while ensuring consumer safety and regulatory compliance.

Key features

• Accurate milk receiving and cooling system integrated with outdoor milk silo.
• Flexible automation options: semi-automatic configurations for lower CAPEX; fully automatic systems with valve manifolds to improve product stability and reduce labor-related errors.
• Reliable continuous HTST pasteurizer engineered for stable operation and easy maintenance.

Technical specifications

• HTST pasteurization: 71.7 ℃ (161℉) held for 15–30 seconds (high temperature/short time).
• ESL processing: treated at slightly lower temperature plus a microfiltration step to lower microbial load and extend shelf life.
• Milk receiving & cooling: precision receiving, integrated cooling and outdoor milk silo options.
• Automation: semi-automatic and fully automatic configurations; valve manifold options for enhanced stability.
• Pasteurizer design: continuous operation optimized for reliability and maintainability.
• Process development support: laboratory analyses and technology studies on heat-treatment behaviour to maintain sensory profile and meet safety standards.