Pasteurization

Pasteurization processes demand high levels of safety, hygiene and process control. Pasteurization of milk is a vital process, and compliance to relevant regulations and standards is essential. Following UHT treatment, aseptic conditions must be maintained. The quality of components is key, with good flow control and reliable and efficient heat exchangers playing an important role

Highlighted Alfa Laval Innovative Equipment

Alfa Laval LKH Centrifugal Pump

dairy centrifugal pump alfa laval• Increases process productivity while providing high efficiency and gentle product handling 
• Optimized internal geometry and profiled o-rings, suitable for Cleaning-in-Place, offers exceptional levels of hygiene
• EHEDG certified

Alfa Laval Unique Control LKB

Inline butterfly valve Hygienic operations Alfa Laval Unique control• Its integrated reliable sensing and control eliminates costly process interruptions
• Ultra-resistant to normal wear and tear in the dairy environment resulting in reliable hygienic operation

Alfa Laval FrontLine

GPHE Alfa Laval Frontline• Ideal for hygienic processes that require optimized performance, gentle product treatment, long operating times and superior cleanability
• Easy to service resulting in more uptime and lower costs

Alfa Laval Flow Transmitter

hygienic handling instrumentation alfa laval flow transmitterAccurate even when products have different viscosities, densities and temperatures, and with no need to make any adjustments

High standard of hygiene

OLEŠNICE CHEESE PLANT, CZECH REPUBLIC, With reliability, health and safety as their prime concerns,the dairy management decided to replace the old pasteurizers with the new Alfa Laval FrontLine Heat Exchanger with Gemini double wall plates. “Owing to our limited space, it was a bit of a struggle to get the heat exchangers into position. But since then, we haven’t had a single problem with them,” says Šlégr. According to Šlégr, the new pasteurizers have already passed a short and unintended endurance test, when pressure in the pipes briefly reached 6 bar. “The bearings in the old unit would already have blown,” he believes. The two new plate heat exchangers are scheduled to run 365 days a year, 5 a.m. to 6 p.m., with different temperatures for each end product: 98°C for milk and 74°C for cheese.

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Informačný materiál: O mliečnych výrobkoch a ich výrobe