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Direct-Steam Injection System for Processing Fluid Milk Products¹

Department of Food Science and Processing, North Carolina State College, Raleigh

ABSTRACT

A steam-injection system for heating fluid milk products is described in which temperatures are automatically and accurately maintained as high as 300 F. Holding times are varied by adjustments in the length of the holding tube. Thus, accurate heat treatments of fluid products can be provided over a wide range of total treatments. The system is very adaptable for research and commercial use because of the wide range of treatments and volumes possible with the equipment.

The system has been used for the commercial processing of fluid milk and ice cream mixes in conjunction with a high-temperature short-time pasteurizer. It has also proved very useful in research on fluid milk, ice cream mix, and skimmilk for cultured milk products. The vacuum system is being used to provide quantities of volatile materials from milk for identification purposes. The entire system is cleaned easily in-place and should be very adaptable to an automated process.

¹ Published with the approval of the Director of Research, North Carolina Agricultural Experiment Station, Raleigh, as Paper No. 1390 of the Journal Series.