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Modified Equipment for Pasteurizing and Deodorizing Market Milk and for Pasteurizing, Deodorizing, and Slightly Concentrating Cheese Milk

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA Washington, D. C.

ABSTRACT

Two important modifications in equipment used for pasteurizing and deodorizing milk have been designed and tested experimentally on a pilot-plant scale, one for processing market milk, the other for processing cheese millk. Each type has a capacity of about 5,000 lb per hour. They were designed primarily to provide equipment that could be operated over a wide range of temperature-time conditions in research, such as from 161 degrees with 15 sec holding time to 195 F with no holding time, except that needed to accentuate the controls, for the pasteurizer, and from 195 to 90 F for the vacuum, vapor-liquid separating chamber. Thus, they differed from most of the available equipment designed to operate under relatively fixed time-temperature conditions. In designing the modified equipment, consideration was given to a more efficient utilization of heat than is possible with present commercial equipment.