Inner Mongolia milk cooling disinfection dedicated food-grade removable plate type cold row

Disinfection special food-grade milk cooling cold plate row Tel: 18305346630 QQ: 848071990 Taobao shop: Shandong Defu plate heat exchanger manufacturers shop link "Disinfection http://defuhuanreqi.taobao.com milk in the production process, the general just under the first squeeze milk into the milk tank, rapidly cooled to inhibit the propagation of microorganisms, antimicrobial extend the duration of the milk. cooled milk, the need for timely sent to the factory processing. That is by filtration, purification, cooling, homogenization, sterilization and packaging technology, has become the people's daily consumption of pasteurized milk. sterilization process is an important production of pasteurized milk. generally take pasteurization (German microbiologist Louis Pap Germany in the 19th century 50 years of invention, so this name). This method divided two kinds of low and high temperature disinfection Low temperature sterilization method is to put a special milk pasteurizer, the milk is heated to 62 ℃ ~ 65 ℃, maintain 30 minutes; high-temperature sterilization method is heated to 73.8 ℃ ~ 76.6 ℃, the duration of 1 to 10 minutes, or 82.2 ℃, time is not more than five minutes and then rapidly cooled to 10 ℃ for cooling purposes is to prevent residual spores multiply and. maintain the quality of milk. In addition, the use of indigenous methods can also achieve the purpose of disinfection. That is boiled, stir in the milk of the rapid formation of a surface film of milk fat (milk does not overflow to date), like a piece of cloth covered on the same wave calculated from the formation of lipid membranes, and cook for 15 minutes, we can achieve the effect of pasteurization. pasteurized milk must strictly adhere to the good temperature and time. Otherwise, both reach disinfection purposes, but also undermine the nutrition of milk Ingredients This is because: First, make for prolonged boiling milk protein by a sol state to a gel state, resulting in a large number of protein coagulation and sedimentation; the second is the calcium in milk is electrostatically combined with casein to form the body can digest and absorb calcium caseinate, and long boiling milk and pasteurized milk, compared to casein approximately 20% reduction in calcium becomes more difficult to be digested and absorbed by the body calcium; third is a long time to boil will break down lactose coking, low nutritional value; Fourth damage, including vitamin A and other vitamins Thus, the disinfection of drinking milk principles directly, without having to boil, then heated, if desired, as long as the bags of cows. in hot water 50 ℃ ~ 60 ℃ of heating a moment, on it.