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Symposium: Latest Developments in the Heat and Vacuum Treatment of Milk¹

Equipment for Vacuum Treatment of Milk^,2

Department of Agricultural Engineering, Michigan State University, East Lansing

ABSTRACT

Several types of equipment are available for vacuum treatment of milk and milk products used at the time of pasteurization. Units of the remote type are constructed as one- or two- chamber and may not use steam injection. By proper control with available equipment, dilution and concentration can be avoided. For units using steam injection, the outlet temperature is maintained about 3–5· F. below the inlet temperature to avoid change in density. The lower outlet temperature is needed to supply heat to make up losses from heat transfer, heat required for removal of air, heat for evaporation of low-temperature volatiles, and for the removal of noncondensables. Air scrubbing, cooling heated milk, and rapid agitation through a venturi are other means of removing undesirable odors and fiavors.

¹ Presented at the 53rd Annual Meeting of the American Dairy Science Association, North Carolina State College, Raleigh.

² Approved for publication as Journal Article 2278 of the Michigan Agricultural Experiment Station.