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Influence of Vacuum Treatment Upon Milk Loss

Storrs (Conn.) Agricultural Experiment Station

ABSTRACT

The advent in recent years of nonsteam-injection vacuum equipment for the removal of off-flavors from fluid dairy products has created the need for research regarding its operation. The equipment utilizes the principle of boiling off volatile components in milk by the use of vacuum. Water vapors removed in the process result in concentration or loss of milk. This note deals with milk losses resulting from processing milk in various nonsteam-injection vacuum systems at various degrees of treatment or flash-cooling.

Mixed raw milk, thoroughly agitated in a storage tank and balance tank, was pasteurized at 172° F. for 16 sec. by a high-temperature, short-time pasteurizer. The milk was homogenized at 2,500 p.s.i. after pasteurization and vacuum treatment. Vacuum treatment was accomplished using various modified vacuum installations.¹ The condenser, when used, was a 2-in.-diameter stainless steel tubular type 4 ft. long, with city water circulating spirally in the outer water jacket. The condenser was installed at a rise of approximately a 30°-angle in the vacuum-vapor line as it left the top of the vacuum chamber. In the case of the double chamber, the condenser was similarly installed, but only over the first vacuum chamber.