Supply of milk plant milk cooling special removable plate heat exchangers

Defu supply milk plant milk cooling special removable plate heat exchangers Tel: 18305346630 QQ: 848071990 Taobao shop: Populus Tianshan shop link: http: //defuhuanreqi.taobao.com milk sterilization in the production process, the general just under the first squeeze milk into the milk tank, rapidly cooled to inhibit the propagation of microorganisms, extend the duration of antimicrobial milk. The cooled milk, the need for timely sent to the factory processing. That by filtration, purification, cooling, homogenizing, sterilization and packaging technology, has become the people's daily consumption of pasteurized milk. Sterilization is an important process to produce sterilized milk. Usually take pasteurization (German microbiologist Louis Pap Germany in the 1850s invention, so this name). This approach points two kinds of low and high temperature disinfection. Low temperature sterilization method is the milk into a special pasteurizer, the milk is heated to 62 ℃ ~ 65 ℃, for 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 5 minutes. Then rapidly cooled to 10 ℃. The purpose is to prevent the cooling of residual spores multiply and maintain the quality of milk. In addition, the use of indigenous methods can also achieve the purpose of disinfection. That stir boiled, the surface of the rapid formation of milk fat milk film (with milk does not overflow date), like a piece of cloth covered on the same wave. Calculated from the formation of lipid membranes, and cook 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 undermined the nutrients of milk. 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 casein electrostatically combined to form the body can digest and absorb calcium caseinate, and prolonged boiling milk and sterilized milk compared to casein is about to reduce by 20%, calcium becomes more difficult to be digested and absorbed by the body calcium; three is still a long boil break down lactose coking, low nutritional value; Fourth damage, including vitamin A and other vitamins. Therefore, the principle of direct drinking pasteurized milk, do not need to be boiled. If you need to warm it, as long as the bags of cows on the 50 ℃ ~ 60 ℃ hot water heating for a moment, on it. Tel: 18305346630 QQ: 848071990 Taobao shop: Populus Tianshan store link: http: //defuhuanreqi.taobao.com