Low-Temp-Long-Time (LTLT) Pasteurization – Water or Steam-based, Batch
Industry: Dairy Product Manufacturing (NAICS 3115)
NAICS process:
Process Brief: The process of destroying microorganisms that could cause disease, usually done by applying heat to a food.
Energy source: Steam or Electricity
Energy Intensity:
The batch or low-temp-long-time or holder pasteurization process is the traditional method of pasteurizing milk. It requires heating milk to about 63 degrees Celsius for not less than 30 minutes. In the batch method, fluid milk is placed in a vat pasteurizer, which consists of a vat surrounded by either circulating water, steam or heating coils of water or steam. While in the vat, the milk is heated and stirred. To cool the milk, either the milk is allowed to cool in the vat or the milk is removed from the vat. The ice cream industry is the primary user of this process.
Manufacturers
PACKO INOX nv
Torhoutsesteenweg 154
8210 Zedelgem
BELGIUM
Tel. +32-50-250 600
Web site: www.packo.com
Source: Overview GRI-03/0075; Overview photo from http://www.packo.com/en/5842?product=5996 3/2007;