Pasteurisation is a gentle heat treatment method. Most pathogens are killed at 60 °C or higher, so milk does not have to be boiled. It is sufficient to heat it to the correct temperature and then cool it quickly. Unlike boiling, pasteurisation does not lose the organoleptic characteristics of the product: colour, taste, smell and consistency.
Proper heat treatment is important so that there are no returns of unsold milk. Unpalatable or sour product leads to losses for the producer:
- reputational - when consumers do not trust a brand;
- commercial - due to fines, administrative suspension of the plant and losses on sales;
- legal - lawsuits from buyers and claims from the health authorities.
The importance of pasteurisation is understood by all the key players in dairy production, but they have different expectations of the process.
It is important to the director that the heat treatment ensures consistent product quality, but that it does not lead to a noticeable increase in the cost of production.
The chief engineer expects the pasteuriser to be easy to maintain and the unit to be energy efficient.
The technologist needs productive and adaptable equipment. That is, the machine must be able to cope with existing production volumes and can be adapted to increase (change) them without costly modernisation.
All pasteurisation problems can be reduced to one question: "Which pasteuriser should I buy?