Small Milk pasteurizer Machine Milky FJ 30 (230V)

Product Information

a b c d e Rahman, M. Shafiur (21 January 1999). Handbook of Food Preservation. CRC Press. ISBN 978-0-8247-0209-0. Archived from the original on 19 July 2022 . Retrieved 30 March 2021.

Easy cleaning and maintenancebecause of the excellent manufacturing and accessibility (device height) The milk must be heat treated in such a way that all pathogenic microorganisms are killed. A minimum temperature/holding time of 72 °C for 15 seconds must be achieved. There are many designs of batch pasteurizers in the market that are suitable for both domestic and commercial use.

Thermal processes necessary to obtain commercially sterile products are designed to result in the absence of viable microorganisms and their spores capable of growing in the treated product when kept in a closed Milk leaves the cow’s udder at temperatures above the ambient, which encourages rapid bacterial multiplication that speeds up spoilage.

Adequate safety system preventing the mixture of pasteurized or sterilized milk with incompletely heated milk When changes in the composition, processing and use of the product are proposed, the necessary changes to the scheduled heat treatment should be established and a qualified person should evaluate the efficiency ofin accordance with appropriate standards. Other methods could also be used to demonstrate that the appropriate heat treatment has been applied. Pasteurization and other heat treatments of milk such (sufficient time/temperature combinations) that they practically eliminate specific pathogens.