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Updated: Apr 29, 2022

Since raw milk contains all kinds of pathogens, including harmful bacteria, pasteurization is necessary to eliminate them. Pasteurization requires heating the milk up to a specific temperature for some time and then letting it cool down. It ensures that the product is safe for consumption and has a longer shelf life. But spoiling the product is also possible if the process is not followed properly. Milk pasteurization machine facilitates pasteurization without disturbing the quality of the product.

Depending on the dairy product, the process of pasteurization may differ. Let us have a closer look at the different types of pasteurization and how they ensure that the end-product meets all the quality standards.

  • HTST or High-Temperature Short-Time pasteurization is also popularly known as flash pasteurization. HTST pasteurizers have Sanitary Plate Heat Exchangers to heat up the milk. It utilizes hot water or steam to raise the temperature of the products. Products can also be ultra-pasteurized using HTST pasteurizers. Among all the dairy processing machinery, an HTST pasteurizer can prove indispensable as it ensures large volumes of milk products are pasteurized and allows simultaneous bottling. Sterilizing and cleaning them is easy.

  • LTLT or Low-Temperature Long Time pasteurization is used where an alteration in the structure of the milk proteins is required. Batch pasteurizers are used for LTLT pasteurization. The temperatures used for pasteurization are increased to 140F degrees and held for a minimum of 30 minutes. Fat content and additional ingredients will play a factor in the required temperature and hold time. Batch pasteurizers are also used to make yogurt. They can also be designed for commercial purposes, thus making them perfect for small dairy set-ups. Precision control in batch pasteurizers makes pasteurization effective. It is also fitted with customized agitators, making them suitable for milk plants. Batch pasteurizers are jacketed, ensuring uniform heating and preventing the product's burning.

  • UHT or Ultra High-Temperature pasteurization can fasten up the processing time. It also extends the shelf life of the product for up to three months. Refrigeration is not required until the product is opened.

  • DSI or Direct Steam Injection pasteurization is a process that eliminates the need for indirect heating elements like heat exchangers. DSI pasteurizers pump steam directly to the milk product to heat it. DSI pasteurizers are needed for heat-sensitive products like flavored milk and condensed milk.


A milk pasteurization machine is a crucial dairy processing machinery that ensures a quality end product. If a milk product is pasteurized, almost all the harmful microorganisms present get eliminated effectively. There are different types of pasteurization techniques for milk products providing different benefits.

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