COMPACT MILK PASTEURIZER MWA FOR MILK, CREAM AND WHEY

The pasteurization line is the heart of every dairy

Besides the heat exchanger, a main component of the pasteurizer is the skimming separator which splits the milk into cream and skim milk and eliminates at the same time non-milk particles.

Our pasteurizers are used to produce a wide range of dairy products such as liquid milk (whole / standardized / skim), Rjashenka (high heated milk), cheese milk, yogurt milk, kefir milk, fresh cheese milk, whipping cream, coffee cream, cream for smetana, crème fraiche, butter making cream and others.

Superior quality

• Top quality finish
• Most reliable components
• Individual adaptation to customer requirements by modular options
• Fully CIP-compatible

Advantages of the compact unit

• Complete solution from one source
• Minimum interfaces
• Precise interface definition
• Pre-tested unit
• Easy integration in manual or automatic environment
• Minimum installation effort
• Minimum commissioning requirement

Customer benefits

• Complete process solution from one source
• Low energy consumption due to high heat recovery
• Manufacturing standard according to ISO 9001
• One single control system for separator and pasteurizer
• Profitable operation with reliable process modules

Milk pasteurizer line

The basic design of the milk pasteurizer unit provides a short term heating process with integrated milk cleaning and skimming. Cold raw milk arriving from a storage tank is led into a balance tank and pumped into the first heating section.

At a temperature of approx. 55 °C the milk is fed into the separator where it is separated into skim milk and cream. The cream concentration is adjustable from 28 to 45 percent.

In the separator the milk is cleaned from non milk particles by centrifugal force. The GEA ecocream is self-cleaning and features automatic periodic discharge of the separated solids.

Cream is delivered at approx. 55 °C to a cooler or to intermediate storage. Prior to further use, the cream has to be pasteurized separately.

After this the skim milk is heated further up to 74 °C and maintained at this temperature for 15 s in a holding tube. The pasteurizing temperature is continuously monitored and recorded. An automatic change over valve at the end of the holding tube returns insufficiently pasteurized milk to the balance tank in case the temperature falls below the limit.

Subsequently the milk is fed to the regenerative cooling sections to heat the incoming raw milk. The recovery of 92 percent of the thermal energy reduces the energy demand of the unit to a minimum. Finally the milk is cooled down to a storage temperature of 4 °C – 8 °C by ice water.

Milk Pasteurizer Options

Depending on the individual production requirements, a wide range of options can be added to the basic process unit.

Bacteria clarifier

To reduce heat resistant spores, which can be vital in the pasteurized milk, a bacteria clarifier can be integrated. This is recommended for the production of low nitrate cheese.

Standardizing

Frequently, instead of full skimming, the adjustment of a defined fat content below the raw milk fat content is required. This is achieved by a partial returning of cream into the skim milk. Optionally manual standardizing equipment or the well-proven fully automatic GEA standomat are available.

Deaerator

In some cases a deaerator is required to deodorize the milk.

Homogenizer

A high pressure homogenizer provides a size reduction and an even distribution of fat globules as well as added powder particles in order to prevent sedimentation or creaming during storage.

High heating

Depending on the customer’s production philosophy the bacteriological status of the pasteurized milk can be improved by increasing the pasteurization temperature. This is one of several measures to increase the shelf life of the final product.

Extended holding time

An additional effect of the same kind is obtained by extending the holding time. Also some products require this strong heating to achieve a modification of the chemical structures of the milk. Mostly this is used for the processing of yoghurt milk.

Differential pressure control

The European dairy legislation requires a safety feature against a possible contamination of pasteurized by unpasteurized milk in case of a plate crack in the heat exchanger. This can be ensured by maintaining a higher pressure on the pasteurized milk side by means of a booster pump and a constant pressure valve.

Post-heating

If the pasteurized milk is further processed by fermentation, an increased outlet temperature of 27 °C – 40 °C may be required. In this case, the ice water cooling section may alternatively be used for cooling or for heating. This option is suggested for the production of cheese, yoghurt, kefir or fresh cheese.

Automation level

The semi automatic control included in the basic version can be upgraded to fully automatic control. In an automatic environment a signal exchange via digital I/Os or via Profibus is possible.

Cream cooler

Cream is discharged from the separator at approx. 55 °C. For a longer storage it should be cooled down to 8 °C – 12 °C.

Cream pasteurizer

The cream discharged from the separator is not pasteurized and has to be considered as raw cream. Depending on the further processing it has to be pasteurized which is done usually at 95 °C for 15 s. The cream pasteurizer can be placed on one skid together with the milk pasteurizer.