Tubular HTST Pasteurization System for Fresh Dairy Milk Heat Treatment

A jacket is a heat-transfer interface. Utility generation, circulation, regulation and external connections may be separate equipment. An offer should list the vessel and the supporting systems individually, including the arrangements needed if the same jacket changes between heating and cooling duties.

A batch pasteurizer processes a defined quantity of milk in a vessel, while a continuous system treats milk as it flows through the processing arrangement. Batch production can suit separate lots and changing schedules. Continuous processing may suit sustained production, provided feed supply, utilities and downstream equipment are coordinated.

For a batch system, consider the useful working volume and the complete cycle, including filling, heating, holding, cooling, discharge and cleaning. For a continuous system, consider the required throughput alongside feed availability, operating duration and downstream capacity. Nominal tank volume alone does not determine daily production.

Whole milk, skim milk and other specified liquid milk products may be considered after assessing their composition and processing requirements. Different animal milk sources, fat levels, solids contents or added ingredients can change the equipment duty. Provide representative product information rather than assuming one configuration suits every milk product.

Suitability should be assessed separately. Cream and flavored milk can differ from ordinary milk in fat content, viscosity, solids and heat sensitivity. These differences may affect heat transfer, pumping, fouling and cleaning. Share the intended formulations and production sequence so the proposed configuration can be reviewed for each application.