Premium
THE CHARACTERISTICS AND PERFORMANCE OF A LABORATORY‐SCALE HTST MILK PASTEURIZING PLANT
Author(s) -
FRANKLIN J. G.
Publication year - 1965
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1965.tb00184.x
Subject(s) - pasteurization , residual , food science , chemistry , whole milk , volumetric flow rate , pulp and paper industry , environmental science , mathematics , engineering , physics , algorithm , quantum mechanics
SUMMARY An apparatus for the HTST pasteurization of milk in the laboratory is described and satisfactory methods of operation and cleaning are given. Treatment of milk at varying flow rates within the temperature range 156°‐162°F, followed by determination of the residual phosphatase, showed that a flow rate of c 65 ml/min resulted in phosphatase destruction curves closely agreeing with those obtained with commercial plants. The results indicate, therefore, that this apparatus yields an end‐product similar in terms of residual phosphatase to milk heated to the same temperature in commercial HTST pasteurizing plants and that milk heated to 161°F at a flow rate of c 65 ml/min is similarly comparable to commercially pasteurized milk.