Milk Batch Type Pasteurizer

Components of a Typical Batch Pasteurizer Plant

Pasteurization Tank

• Usually stainless steel, jacketed, insulated.
• Capacity can range from 50 liters to 5,000 liters.
• Equipped with agitators for uniform heating.

Heating System

• Steam or electrical heaters.
• Temperature control unit to precisely maintain required pasteurization temperature (usually 63°C for 30 minutes or 72°C for 15 seconds for HTST).

Cooling System

Cold water or chilled water system to rapidly cool milk post-pasteurization.

Control Panel

• Digital or analog.
• Programmable logic controllers (PLC) for automated monitoring of temperature, time, and alarms.

Pipelines & Valves

• Hygienic-grade stainless steel.
• Includes inlet/outlet valves and cleaning ports (CIP — Clean-In-Place).

Working Principle

Filling: Raw milk is loaded into the pasteurizer tank.

Heating: The milk is heated to a specific temperature (usually 63°C for traditional batch pasteurization).

Holding: The milk is held at that temperature for a set duration (typically 30 minutes).

Cooling: After the hold time, the milk is quickly cooled to 4°C.

Discharge: Pasteurized milk is ready for storage, packaging, or further processing.

Advantages

• Lower initial cost compared to continuous HTST (High-Temperature Short Time) plants.
• Easier to maintain and clean.
• Suitable for smaller dairy operations, artisan producers, or farms.
• Flexible for small batches or specialized dairy products like yogurt, cheese, and flavored milk.