Optimized Cheese Pasteurization Process with Anderson-Negele sensors

Cheese pasteurization is a well-defined process and the team at Prabhat make sure that they do not face any issues in terms of quality and taste.As we know pasteurization is a heat treatment of milk to destroy pathogenic bacteria. Cooling milk prevents bacterial growth, but heating is required to destroy the bacteria introduced in milk production. The temperature used for pasteurization affects the shelf life of the product as well as the taste and appearance. Two types of pasteurization are common:

• High Temperature Short Time (HTST) common in the United States.
• Ultra High Temperature (UHT) common in Europe.

In this section we will deal with HTST pasteurization. Raw milk from the storage silos is filtered to remove impurities (often called clarification) and sent to an intermediate tank known as a balance tank. Once the raw milk leaves the balance tank it is ready for pasteurization.It is heated in a series of plate of heat exchanger which has three sections Regeneration, Heating and Cooling. In these three sections raw milk is heated and then cooled down to maintain the Cheese milk temperature. Any deviation in the heating process of milk which may be due to time delay or temperature difference and is not according to the process requirement may return back to balance tank which is further reprocessed in the next cycle. That is why level measurement in the balance tank becomes a crucial component. In Control Point Challenge the pasteurizer must always be full to prevent milk from burning on the plates.