Pasteurisation and filling in liquid milk & cream production

After homogenisation the milk enters first a mixing tank. Next step in the process is pasteurisation. Milk pasteurisation is a special type of heat treatment which secures the certain destruction of tubercle bacillus, but also any other bacteria, so that the milk is safe, and has a good shelf life. The combination of temperature and holding time is very important, as it determines the intensity of the heat treatment. The procedure is desirable from the microbiological point of view, but also has negative effects on the appearance, taste and nutritional value of the milk, as the proteins are denatured at high temperatures. The choice of the time/temperature combination is therefore a matter of optimisation, taking into account both the microbiological and the quality aspects. After the heat treatment the milk is then again homogenized and cooled down before it is stored in a buffer tank.

KROHNE offers precise and quick OPTITEMP temperature sensors and OPTIBAR pressure transmitters with hygienic connections and flush diaphragms for controlling the pasteurisation process. Also OPTIWAVE radar level meters on each tank can measure the level contactless, despite the presence of agitators. OPTISWITCH liquid level sensors are used for independent high and low level alarms, to prevent overfilling and pumps running dry. While OPTIFLUX flowmeters are used in monitoring flows in the process, BATCHFLUX electromagnetic flowmeters are used in the filling machine control systems to ensure that the exact fill volumes are dispensed to the PET bottles or cartons.