Pasteurization Control (PMO compliant / M-b)

The FDA Pasteurized Milk Ordinance (PMO) regulates the control of all batch as well as the more common continuous pasteurization processes in the US. For over 30 years Anderson has been the leading developer and supplier of pasteurization controls for every specific application outlined in the PMO. Our VAT system is supplied on the majority of batch processors used to pasteurize dairy products like ice cream mix, specialty cheeses and yogurts, and seasonal products such as egg nog. For HTST and other continuous pasteurizers, customers rely on our failsafe controls including the DART as their reference thermometer, GB Differential Pressure Switch for regenerator protection, and AV9900 for final control of temperature and flowrate to ensure compliance and a safe product.

It‘s new and so easy: Digital Process Monitoring / Pasteurization Control with PMO compliant PPR and Legendary™

PPR (Paperless Process Recorder) is a digital chart recorder system that can be used in pasteurization, CIP, COP, raw silo monitoring and in general any application that requires monitoring of process parameters like temperature, flow, pressure, level, conductivity, turbidity etc.

Legendary™ is a cloud-based software that securely stores records from all PPRs of your plant in a single location. It allows you to conveniently access, review and approve those records remotely from your office desk or home office using any web-enabled device all while meeting PMO compliance.

The combination of PPR hardware and Legendary™ Software forms a next generation paperless chart recorder system. This PMO compliant Digital Process Monitoring technology makes your digital transformation easy.

New Whitepaper: Measuring and recording systems for standard compliant and rule-based pasteurization – overview, applications, and selection criteria

Pasteurization is one of the most heavily regulated and monitored processes in food and beverage production. Standards and regulations such as PMO, HACCP, IFS Food, and hygiene standards like 3A and EHEDG aim to protect consumer safety by providing precise guidelines for the implementation and documentation of pasteurization. The focus is on consumables where microbial contamination can pose a health risk to consumers, such as:

• All types of dairy products,
• Juices and juice drinks,
• Fermented products such as cottage cheese and protein drinks,
• Plant-based milk substitute drinks,
• Other foods and beverages.

Various processes and systems are commonly used for pasteurization. In the food and beverage sector, these are primarily:
· High-Temperature Short-Time (HTST) Pasteurization: The product is held at 161–163 °F (72–73 °C) for 15–20 seconds in a continuous process in a tubular or plate pasteurizer.
· High-Temperature ESL Pasteurization: Used to produce Extended Shelf Life products at temperatures of 185–280 °F (85–134 °C).
· Ultra-High Temperature (UHT) Pasteurization: The product is heated to 280–300 °F (135–150 °C) for 2–4 seconds, mainly used to produce UHT milk.
· VAT or Low-Temperature Long-Time (LTLT) Batch Pasteurization: Conducted in special tanks with agitators (VAT = Vertical Agitated Tanks) at approximately 145 °F (63 °C) for 30 minutes for milk, followed by batch processing into cheese, cottage cheese, or other products.
In the USA, all processes in the dairy industry require monitoring and documentation to ensure compliance with standards. PMO-certified chart recorders have traditionally been used for this purpose, but digital recording systems (PPR – Paperless Process Recorder) with M-b certification are now available.

In a new whitepaper, we will explore various measuring and recording systems that help to ensure compliant pasteurization and document it according to regulations.