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HOW IS MICROBIAL LOAD IN RAW MILK REDUCED?

The microbial load in raw milk can be reduced through various methods and processes aimed at eliminating or reducing the presence of microorganisms. In this blog, we will discuss the common techniques used to reduce the microbial load in raw milk.


Pasteurization


Pasteurization is the most widely used method to reduce the microbial load in raw milk. In a vat batch pasteurizer involves heating the milk to a specific temperature (usually around 145°F) for a set period, typically 30 minutes, followed by rapid cooling. This process effectively kills or inactivates a significant portion of the harmful bacteria, pathogens, and spoilage microorganisms present in the milk, making it safer for consumption. In cheese production, a pasteurizing cheese vat is used to ensure that the raw milk that is used in preparing cheese is safe for consumption. A stainless mixing tank can also be used for pasteurization as the mixing function is beneficial for pasteurization.


Chemical Treatment

Chemical treatments, such as the addition of sanitizing agents, can be applied to raw milk to reduce the microbial load. Chemicals like chlorine, hydrogen peroxide, or iodine-based sanitizers are used to disinfect the milk and kill or inhibit the growth of microorganisms. However, it's essential to use approved and safe sanitizers in regulated concentrations to ensure they do not pose any health risks or affect the taste and quality of the milk.


Instead of chemical treatment, it is better to use a pasteurizing cheese vat to ensure that the milk used in producing cheese meets the food standards. A stainless mixing tank can ensure that the entire batch is uniformly heated and pasteurized.


Conclusion

Pasteurizing cheese vat is used to kill microorganisms in the milk that is used during cheese production. A stainless mixing tank can be beneficial in pasteurization as it can uniformly heat the raw milk.

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