​​​​​​​​​​​​​​​​​​​​​​​​​​​​​White paper: Consumption milk pasteurizers can be run much longer than 8 hours​

Tetra Pak’s new assessment methodology now allows extended running time for milk pasteurizers, while maintaining food quality. Pasteurization is not a one-size-fits-all situation. Our large-scale experiments on dairy pasteurization show it is possible to differentiate line running times, based on different product requirements with regard to critical microorganisms.​

The traditional limitation of approximately 8 hours running time is still appropriate for cheese and milk powder products, because of the need to limit the growth of thermoduric thermophilic microorganisms.​

But in the case of consumption milk, our research supports an extended running time for pasteurizers of 20 hours ± 2 – with no risk to food safety and quality. CIP costs can thus be cut by about 50%, and processing availability increased by 2-4 hours per day.​

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