The internet source for discussion and knowledge on pasteurization equipment, technology, and equipment selection for flash pasteurization, tunnel pasteurization, and used pasteurizers.

Raw Milk Vs. Pasteurized Milk - Weighing in on the Pro's and Con's

Thursday, October 14, 2010




Publicity abounds on the raging battle between pasteurized and raw  milk. Could this be a case where perhaps everyone is right? Looking at this objectively we have to visit back to the roots of pasteurization.

Sterilization is defined as killing everything harmful in consumable product. Sterilization is the safest approach of keeping harmful bacteria away from you. Bear in mind, this also keeps good bacteria away from you and the amount of heat required for Sterilization reduces nutritional content and breaks down proteins and other desirable elements in the food. You could associate this with boiling water for a long duration of time to kill bacteria. The bugs are eliminated, but at a flavor and nutritional detriment.
    Pasteurization is defined as reducing the count of harmful bacterial to a range considered safe for consumption and production but stopping short of sterilization. Thus the intent of pasteurization has always been to create a compromise between flavor, nutritional value, food safety, and shelf stability.


    Watching the argument rage over pasteurized and raw milk, it would seem all involved are have valid and valued arguments. Raw milk is not always safe to consume and can carry e-coli and listeria - and raw milk clearly woudl have more nutrients and unbroken protein strings than pasteurized milk would have. Here you can read more about it on the FDA's website.

    In the end all forms of pasteurization are a trade off: Increase food safety by reducing the number of living organisms in the food. In thermal processes of pasteurization it is true that some nutritional value is reduced and flavor is changed.


    Raw milk should be expected to be more tightly controlled and much more expensive than even organic milk. Count on raw milk having a price at the store that far exceeds normal milk. While there are many advocates for raw milk we all need to consider that for the average American a safe, healthy, and low cost glass of milk is their first priority.

    Used Tunnel Pasteurizers Buyers Guide - Part II

    Sunday, October 10, 2010

    There are opportunities which can be done for relatively negligible expense while a used tunnel pasteurizer, or used beverage warmer, or tunnel cooler is being relocated and re-installed.

    This is a list of great opportunities for improvements on the used pasteurizer, used tunnel warmer, or used tunnel coolers to consider. The payback on any modification is less challenged when the machine is already disassembled - in many cases little more than the cost of the components.  After a machine is installed and running, payback opportunities diminish (or go away entirely) for many of the following.

    1. Belt / Shafts / Bearings / Chevron Bed
    2. Full Regeneration
    3. PU / Process Control improvements & Limitations
    4. Instrumentation 
    5. Valve Standardization and Replacement
    6. Single Deck Sprays (eliminating sprays on two decks)
    7. Spray Density
    8. Over spray Correction
    9. Condensate Recovery
    10. I/C Wedge for non-round bottles
    11. Insulated Top and Side Covers
    12. Insulation of Steam / Hotwater / Coldwater Lines
    13. Chemical Dosing System Upgrades
    14. Cooling Tower
    15. Utility Monitoring Package
    16. PC Based PU Monitoring
    17. Large Manholes
    18. Energy Audit
    19. Machine Rezoning
    20. Pressure Gauges and Base-lining Equipment (Basic Troubleshooting Metrics)
    21. Device Tags
    22. Electrical Drawings
    23. New Electrical Package
    24. Replacement of Chart Recorders with HMI
    25. Upgrade to PLC
    Focusing in on componentry and standardizing on instrumentation can be provide a significant benefit. The technology grows quickly in these areas and it can pay down-time dividends to address the comfort level and standardization for sensors.

    This is an expansion on the previous article on used pasteurizers which can be found here.