Pasteurisation in butter & cheese production

Pasteurisation of the cheese milk is a special type of heat treatment designed to kill all coliform bacteria. Whey cream and protein concentrate are added to the milk in the mixing container, and then the liquid is heated to a set temperature of between 65 °C and 70 °C in a heat exchanger. A subsequent holding tube maintains this desired temperature for a precisely defined time. The right ratio of temperature and holding time guarantees that all coliform bacteria are killed without major loss of quality. After the heat treatment, the mixture can be homogenised if necessary and then cooled using a heat exchanger.

KROHNE offers suitable devices for the instrumentation used in the pasteurisation process for temperature, pressure, level and flow measurement. For example, precise and hygienic temperature elements and electromagnetic flowmeters can be used to control the pasteurisation and mixing process. Capacitive level switches provide reliable information on reaching the minimum and maximum liquid level in the mixing tank, and ultra-compact pressure transmitters with flush diaphragms reliably measure the hydrostatic pressure in containers to show the tank level and contents.