Pasteurization and Homogenization of milk

Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.

Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.

1. Pasteurization & Homogenization Presented to: Dr. Alka Sharma Presenter : Sumit bansal

2. Pasteurization Pasteurization  is a process, named after scientist Louis Pasteur, that applies heat to destroy pathogens in foods. For the dairy industry, the terms "pasteurization," "pasteurized" and similar terms mean the process of heating every particle of milk or milk product, in properly designed and operated equipment, to one of the temperature-time combination.

3. Temperature Time Pasteurization Type 63ºC (145ºF)* 30 minutes Vat Pasteurization 72ºC (161ºF)* 15 seconds High temperature short time Pasteurization (HTST) 89ºC (191ºF) 1.0 second Higher-Heat Shorter Time (HHST) 90ºC (194ºF) 0.5 seconds Higher-Heat Shorter Time (HHST) 94ºC (201ºF) 0.1 seconds Higher-Heat Shorter Time (HHST) 96ºC (204ºF) 0.05seconds Higher-Heat Shorter Time (HHST) 100ºC (212ºF) 0.01seconds Higher-Heat Shorter Time (HHST) 138ºC (280ºF) 2.0 seconds Ultra Pasteurization (UP)

4. P asteurizer Mostly plate heat exchanger are used in a pasteurizer, these exchanger increase the efficiency of a pasteurizer. http://rpaulsingh.com/animations/plateheatexch.html

5. Labelled diagram of a pasteurizer http://rpaulsingh.com/animations/plate_pasteurizer.html

6. Homogenization Homogenization is the process of breaking down the fat molecules in milk, to prevent creaming or rising of fat to the top of container . More uniform milk is obtained

7. With the help of homogenization process, milk can be prepared from milk powder and butter. This process is used during the off season mainly. Dry milk powder+ butter+ water HOMOGENIZATION Milk

8. Homogenizer used for the homogenization of various types of material, such as tissue, plant, food, soil, and many others. Many different models have been developed using various physical technologies for disruption. The 'mortar and pestle', already used for thousands of years, is a standard tool even in modern laboratories. More modern solutions are based on blender type of instruments, bead mills, ultrasonic treatment (also sonication), rotor-stator mechanical, high pressure, and many other physical forces.

9. Advance Homogenizer Now a days, advance inline homogenizer are used, which decrease the human work and increase the efficiency. And they can be used directly in the processing line, which is efficient for time and space required.

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