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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