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Production of Quality Process Steam

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

Explanation of terms used, and review. In this presentation, the tenns direct heating and indirect heating will be used rather frequently. The former refers to the direct mixing of steam with the product processed. The latter, of course, refers to steam used for heating a product through a heat-transferring surface.

If steam were used indirectly for processing dairy and food products, the only possible contamination of such foods by steam contaminants, aside from leaks, could be by residues adhering to product surfaces as a result of cleaning solutions prepared by mixing steam and water, or from sterilization of equipment by use of direct heating with steam.

Currently, steam is used directly in the dairy industry for foam heating in batch pasteurization, as a requirement by most city milk ordinances. It is also used in some vacuum-type pasteurizers for milk and cream, more recently in vacuum treatment of milk and cream to remove foreign volatile flavor and odor compounds, in the preparation of processed cheese or cheese foods, and in the preparation of some concentrated milk products, such as superheated skimmilk etc. Earlier in the dairy industry, direct steam heating was traditionally practiced for preheating milk in hot wells before concentrating.