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HTST Pasteurizer for Fresh Milk - High Performance

HTST Pasteurizer for Fresh Milk

Gentle heat treatment technology for optimal quality and extended lifespan

Our HTST (High Temperature Short Time) pasteurizer is specially designed for the processing of fresh milk, combining effective elimination of pathogenic microorganisms with maximum preservation of the natural taste, vitamins and nutritional properties of the milk.

Type: High-efficiency plate HTST pasteurizer

Application: Fresh whole, skimmed and standardized milk

Advantage: Optimal preservation of taste and nutritional qualities

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Main features of the HTST Pasteurizer

High-precision HTST heat treatment: 72-75°C for 15-30 seconds
Elimination of pathogenic microorganisms while preserving beneficial flora
Processing capacity: 1,000 to 15,000 liters/hour depending on configuration
Stainless steel AISI 316L plate heat exchanger
Energy recovery > 90% for maximum energy efficiency
Temperature control system ±0.5°C
Constructed entirely of food-grade stainless steel
Certifications : CE, FDA, EHEDG, 3-A Sanitary Standards
PLC control with 15" touchscreen HMI interface and data logging
Integrated CIP automatic cleaning system

Full description

Our HTST pasteurizer for fresh milk represents excellence in gentle heat treatment of dairy products. Designed specifically to preserve the natural qualities of fresh milk, it combines effective elimination of pathogens with exceptional preservation of taste, vitamins, and nutritional properties.

Plate heat exchanger technology ensures rapid and uniform heat transfer, preventing localized overheating that could damage milk proteins and alter the delicate taste of fresh milk. The precision temperature control system guarantees perfectly reproducible processing, essential for the consistent quality of the finished product.

This pasteurizer is particularly suitable for dairies seeking to produce high-quality fresh milk with an optimal shelf life while maintaining its natural organoleptic characteristics intact.

Technical data of the HTST Pasteurizer

Setting	Specifications
Machine type	HTST plate pasteurizer for fresh milk
Processing capacity	1,000 - 15,000 L/hour
Pasteurization temperature	72-75°C (adjustable)
Holding time	15-30 seconds
Cooling temperature	4-6°C
Energy recovery	> 90%
Operating pressure	Up to 10 bar
Materials in contact	AISI 316L, EPDM, NBR
Steam consumption	20-120 kg/hour depending on capacity
Cooling water consumption	2-6 m³/hour
Installed electrical power	10-60 kW

Advanced Features and Details

Standard features	Optional modules
High-efficiency plate heat exchanger	Deaeration system
Temperature-controlled holding section	Automatic standardization of fat
Automatic CIP cleaning	integrated homogenization system
Precise temperature regulation	Online conductivity tester
15" Touchscreen User Interface	Ethernet connection and monitoring
Saving settings	Complete HACCP traceability system
Automatic diverter valve	Airless milk evaporator
Protection IP65	Complete hygienic fairing

FEATURES DETAILS

Gentle heat treatment for condoms

Our HTST technology ensures the complete destruction of pathogenic microorganisms while preserving the natural structure of proteins, heat-sensitive vitamins, and the authentic taste of fresh milk. The cold chain remains intact throughout the entire process.

Intelligent control system

Advanced PID control maintains a temperature accuracy of ±0.5°C in all sections of the process. Redundant sensors ensure safe processing and compliance with HACCP standards, essential for fresh dairy products.

Concept Plug-and-Play

Simplified installation with semi-automatic or fully automatic configuration, allowing for rapid integration into any existing dairy. Reduced commissioning times thanks to a modular and standardized design.

Areas of application

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

Fresh whole milk - Optimal preservation of taste and nutritional qualities
Skimmed and standardized milk - Production of milk with different fat content
Fresh cream - Liquid cream for direct consumption or processing
Flavored milk - For chocolate, vanilla and other flavored milks
Cheese preparations - For fresh cheeses and curds

Advantages of HTST treatment

Maximum food safety

Effective elimination of all pathogenic microorganisms while adhering to the strictest food safety standards. Compliant with current international regulations.

Exceptional product quality

Maximum preservation of the organoleptic qualities, natural vitamins and nutritional properties of the milk. Authentic taste and creamy texture preserved.

Energy efficiency

With over 90% energy recovery, our pasteurizer significantly reduces steam and cooling water consumption, offering optimized operating costs.

Technical Frequently Asked Questions

Expert questions on HTST pasteurizers for fresh milk and gentle heat treatment technologies

HTST (High Temperature Short Time) pasteurization treats milk at 72-75°C for 15-30 seconds, preserving as much of its natural taste and nutritional properties as possible. ESL (Extended Shelf Life) processing uses higher temperatures (85-127°C) for a longer shelf life but alters organoleptic qualities more significantly. Our HTST pasteurizer is optimized for fresh milk with a shelf life of 10-15 days at 4-6°C.

Our HTST technology uses a gentle and rapid heat treatment that minimizes the impact on the milk's aromatic components. The plate heat exchanger ensures ultra-fast heating and cooling (a few seconds), preventing Maillard reactions and excessive protein denaturation that alter the taste. This method preserves the delicate aroma and creamy flavor characteristic of fresh, high-quality milk.

Our pasteurizer achieves energy recovery of over 90% thanks to its high-performance plate heat exchanger. The regeneration system allows the incoming cold milk to be preheated by the outgoing pasteurized milk, reducing steam consumption by 60-70% compared to traditional systems. This energy efficiency translates into lower operating costs and a minimized environmental impact.

The HTST treatment guarantees the complete destruction of pathogenic microorganisms (Listeria, Salmonella, E. coli, Campylobacter) while preserving some of the beneficial lactic acid bacteria. Our system ensures a reduction of at least 5 log (99.999%) for pathogens while maintaining organoleptic qualities. The automatic divert valve ensures that any product not properly pasteurized is automatically recycled.

Our installation can integrate a complete standardization system including a centrifugal separator for skimming, a precise fat dosing system, and a homogenizer. This configuration allows for the simultaneous production of whole (3.5%), semi-skimmed (1.5%), and skimmed (0.3%) milk with an accuracy of ±0.1%. The system automatically adapts to production changes without interruption.

The airless evaporator acts as an effective deodorizer, eliminating volatile compounds responsible for undesirable odors in milk (related to livestock feed, seasonality, or oxidation). This technology significantly improves the sensory quality of the finished product by eliminating aromatic defects while preserving nutritional components. It's the ideal option for ensuring consistent quality year-round.