Dairy products
Dairy products are foods made primarily from cow’s milk or sheep’s milk and their processed derivatives, with or without the addition of auxiliary ingredients such as vitamins; they are also referred to as cream-based products.
Condensed milk
Condensed milk is a dairy product made by sterilizing and concentrating fresh milk or goat’s milk. It is characterized by its long shelf life.
Flavored milk
Flavored milk is a liquid dairy product made primarily from cow’s milk, goat’s milk, or reconstituted milk, to which flavoring agents have been added and then pasteurized or sterilized.
Characteristics of Dairy Product Sterilization
1. Dairy products:
1. Microbial Safety: Sterilization primarily targets bacteria, especially pathogenic ones. Toxic fungi and yeasts are also easily eliminated during this process. High-temperature sterilization ensures food hygiene and safety, extends shelf life, and effectively eliminates spoilage bacteria and enzymes.
2. Enzyme Inactivation: The sterilization process can cause lactase to lose its activity, while some bacterial lipases and proteases may still retain partial activity.
3. Nutrition: After prolonged heat treatment, the vitamin content in pasteurized milk may decrease to some extent. This is an issue we need to pay attention to. The pasteurization process for dairy products aims to ensure microbiological safety while preserving the product’s flavor and shelf life.
Characteristics of Dairy Product Sterilization
2. Condensed milk:
1. Low Water Activity: The high sugar content in condensed milk significantly reduces its water activity, thereby inhibiting microbial growth. This low water activity helps prevent spoilage and bacterial proliferation.
2. Thermal Stability: The thermal stability of condensed milk is crucial. During the sterilization process, proteins (such as casein) denature and interact with other ingredients. Achieving good thermal stability ensures that the milk remains stable and does not form undesirable precipitates or clots during storage.
3. Calcium and Casein Balance: The calcium content of condensed milk affects its stability. Calcium ions interact with casein micelles, influencing their behavior during heat treatment. Achieving an appropriate balance helps maintain optimal product quality.
Characteristics of Dairy Product Sterilization
3. Flavored Milk:
1. Thermal Stability: This is of great importance for maintaining the sensory quality and texture of sweet milk. During high-temperature processing, conditions should be carefully controlled to avoid adverse effects on the flavor characteristics of sweet milk. Therefore, it is crucial to strike a balance between preserving the unique texture of sweet milk and ensuring its thermal stability.
2. Microbiological Safety: Sterilization tank treatment can effectively eliminate harmful microorganisms, including spores. During sterilization, the heat resistance of spores is crucial for determining the effectiveness of the sterilization process. Regular microbiological monitoring helps ensure the quality and safety of raw milk processed using the sterilization tank.
3. pH and Salt Balance: Proper pH and salt balance can prevent processing issues and precipitation during storage.
Sterilization Precautions for the Dairy Industry
Fresh and non-deteriorated ingredients:
Fresh, non-deteriorated ingredients: Dairy products, condensed milk, and flavored milk used for sterilization must be fresh, free of sour or unusual odors, and show no signs of clumping or cloudiness on the surface. Do not use expired or deteriorated ingredients.
Packaging and Sterilization:
High-temperature sterilization typically involves packaging that is designed to prevent recontamination. Appropriate packaging materials and sealing technologies are crucial for maintaining the safety and quality of the product.
Bacteriological Safety:
High-temperature treatment successfully eliminated bacteria, viruses, fungi, and spores.
Parameter adaptation:
Based on the type of dairy products produced by the customer, the packaging materials used, and the shelf-life requirements, we provide precise recommendations for sterilization parameters to ensure that the equipment operating parameters are highly aligned with the product’s process requirements. At the same time, we clearly define the scope of application for the equipment to prevent customers from overloading or using it beyond its temperature and pressure limits, thereby guaranteeing both sterilization effectiveness and equipment longevity.
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