Tip
Milk Pro­cess­ing

By pasteurization, the milk is first heated up and afterwards cooled down quickly. Thus, eventually existing germs and unwanted microorganisms are made harmless. Certain microorganisms remain in the milk, therefore the milk is not sterile. At the same time the durability of the milk is increased. Pasteurized milk remains durable approx. 6 to 10 days if stored unopened at a temperature between 6 to 7 °C.

You decide 3 types of pasteurization:

• Constant heating at 62°C-65°C for 30 minutes
• Short term heating at 72°C-75°C for 15 to 30 seconds
• Heating at 85°C for 4 to 10 seconds

The pasteurization of colostrum (mother's milk) happens at a temperature of 72 °C for 15 seconds, to preserve the high nutritional value. So it remains liquid and is durable for several days, similar to milk.

Of course, other products like fruit juices, can also be pasteurized unproblematically with our pasteurizers.

For smaller amounts of milk we recommend the Milky Mini pasteurizer, cheese and yoghurt kettle FJ 15 or the Midi pasteurizer, cheese and yoghurt kettle FJ 30, for medium amounts the Milky pasteurizer, cheese and yoghurt kettle FJ 50 and for large amounts the Milky pasteurizer, cheese and yoghurt kettle FJ 100.