+212 523 361 588 info@wepack-machinery.com Localisation

MILK PASTEURIZER FOR WHEY AND CREAM

Pasteurizer for Milk Cheese Factory

HTST technology for optimal preservation of cheese qualities

Our HTST (High Temperature Short Time) pasteurizer is specially optimized for the treatment of milk intended for cheese production, guaranteeing the elimination of pathogens while preserving the physico-chemical properties essential to cheese quality.

Type: HTST plate pasteurizer

Application: Dairy milk, whey, cream

Advantage: Preservation of cheese qualities

Request a quote Personalize

Main features of the Cheese Pasteurizer

HTST heat treatment: 72-75°C for 15-20 seconds for cheesemaking milk
Elimination of pathogens > 5 log with preservation of cheese enzymes
Processing capacity: 1,000 to 15,000 liters/hour depending on configuration
Food-grade AISI 316L stainless steel plate heat exchanger
Energy recovery > 90% for optimal energy efficiency
Precise temperature control ±0.3°C for consistent cheese quality
Constructed entirely of stainless steel, conforming to cheesemaking standards
Certifications : CE, FDA, EHEDG, 3-A Sanitary Standards, ISO 9001
PLC control with 15" touchscreen HMI interface and parameter logging
Integrated CIP automatic cleaning system with validation

Full description

Our HTST pasteurizer, specially designed for cheesemaking, is engineered to meet the specific requirements of cheese production. The precise heat treatment eliminates pathogenic microorganisms while preserving the essential properties for cheesemaking: enzymatic activity, protein structure, and coagulation capacity.

The patented plate heat exchanger technology ensures rapid and uniform heat transfer, preventing excessive denaturation of milk proteins that could compromise cheese yield. The control system maintains exceptional thermal stability, crucial for the reproducibility of cheese characteristics.

This pasteurizer is particularly suitable for artisanal and industrial cheese dairies seeking to optimize their cheese yield while guaranteeing the strictest sanitary safety.

Technical data of the Pasteurizer Cheese Factory

Setting	Specifications
Machine type	HTST plate pasteurizer for cheese factory
Processing capacity	1,000 - 15,000 L/hour
Pasteurization temperature	72-75°C (optimized for cheesemaking)
Holding time	15-20 seconds
Cooling temperature	4-6°C (for sowing)
Energy recovery	> 90%
Operating pressure	Up to 10 bar
Materials in contact	AISI 316L, EPDM, NBR food grade
Steam consumption	20-120 kg/hour depending on capacity
Cooling water consumption	2-6 m³/hour
Installed electrical power	12-60 kW

Advanced Features and Details

Standard features	Optional modules
High-efficiency plate heat exchanger	Automatic standardization system
Temperature-controlled holding section	Aseptic pasteurization
Automatic CIP cleaning with validation	SIP (Sterilize-in-Place) system
Precise temperature regulation ±0.3°C	Online pH and conductivity controller
15" Touchscreen User Interface	Ethernet connection and monitoring
Recording of HACCP parameters	Complete traceability system
Automatic diverter valve	Online protein analyzer
Protection IP65	Complete hygienic fairing

FEATURES DETAILS

Optimized plate heat exchanger for cheese factory

Our patented plate heat exchanger maximizes heat transfer while preserving the structure of milk proteins essential for coagulation. The optimized hydraulic design ensures uniform distribution without overheating zones, preserving casein integrity for optimal cheese yield.

Intelligent control system

Advanced PID control maintains a temperature accuracy of ±0.3°C, essential for the reproducibility of cheese characteristics. Redundant sensors ensure safe processing and compliance with HACCP standards, with automatic recording of all critical parameters.

Optimized energy recovery

With over 90% energy recovery, our pasteurizer significantly reduces steam and cooling water consumption. This energy efficiency translates into operating costs reduced by up to 40% compared to conventional systems.

Areas of application

Our cheese pasteurizer is suitable for various applications in the dairy and cheese industry:

Milk for cheesemaking - Optimal preservation of cheesemaking qualities
Whey - Processing for use in animal or human food
Cheese cream - For soft and fresh cheeses
Standardized milk - For industrial cheese production
Dairy preparations - Bases for specialty and mature cheeses

Advantages of cheese treatment

Preserved cheese quality

The HTST treatment preserves the enzymatic activity and protein structure essential for coagulation and the development of the organoleptic characteristics of the cheese, with an improved cheese yield.

Guaranteed health and safety

Effective elimination of pathogens while maintaining the physicochemical properties of milk necessary for optimal cheesemaking, in accordance with the strictest standards.

Energy efficiency

Energy recovery >90% and compact design significantly reduce operating costs, with simplified installation thanks to the "Plug-and-Play" concept.

Technical Frequently Asked Questions

Expert questions on pasteurizers for dairy milk and optimized heat treatment technologies

High Temperature Short Time (HTST) pasteurization at 72-75°C for 15-20 seconds is optimal for cheese milk because it effectively eliminates pathogens while preserving natural enzymes and the structure of proteins essential for coagulation. Unlike more intensive treatments, HTST maintains a balance between food safety and preserving cheesemaking qualities, allowing for optimal curd yield and superior organoleptic characteristics.

Pasteurization temperature directly influences the denaturation of whey proteins and the structure of caseins. Between 72-75°C, minimal protein denaturation occurs, thus preserving the water-holding capacity and gelling properties essential for curd formation. Above 78°C, excessive denaturation can reduce cheese yield by 5-15%, depending on the type of cheese, and increase coagulation time by 20-40%.

An energy recovery rate exceeding 90% results in substantial savings: a 60-70% reduction in steam consumption, 40-50% savings on cooling water, and a 30-40% decrease in total energy costs. This efficiency is particularly important in cheesemaking, where processes are energy-intensive. Furthermore, gradual cooling minimizes thermal shock, preserving the integrity of sensitive dairy components.

This precision is achieved through advanced PID control systems with redundant sensors and high-precision control valves. Thermal stability of ±0.3°C is essential because a variation of just 1°C can alter the coagulation time by 10-15% and affect the final texture of the cheese. This precision ensures perfect reproducibility between batches, crucial for the consistent quality of matured cheeses and compliance with strict specifications.

Cooked pressed cheeses (Comté, Gruyère, Beaufort) particularly benefit from this technology because it preserves their essential slow coagulation properties. Soft cheeses with bloomy rinds (Camembert, Brie) experience improved, controlled microbial development. Fresh cheeses (faisselle, fromage blanc) maintain their characteristic creamy texture. For blue cheeses (Roquefort, Bleu), the preservation of natural enzymes promotes optimal ripening.