Pasteurization cost
- Thread starter Slowcow
- Start date
- Location
- Northumberland
Pastuerisation on its own. is not a lot.
Bigger costs are bottles, labour (depending on volume ) & delivery costs
Bigger costs are bottles, labour (depending on volume ) & delivery costs
- Location
- Near Beeston Castle
Costs me a bit more than a penny a litre.
That’s apple juice, you didn’t say what you were pasteurising. Milk I guess.
That’s apple juice, you didn’t say what you were pasteurising. Milk I guess.
I thats it
Member
What does it cost to purchase the equipment?
- Location
- Northumberland
I thats it
Member
I was just guessing that the initial purchase cost would be the issue rather than the running costs
- Location
- Cumbria
Pasteurize raw milk with the KompaktPasteur | Förster-Technik
Simple, gentle pasteurization of milk at the press of a button - ideal for your direct marketing. Learn more about it now!
www.foerster-technik.com
- Location
- Northumberland
200 litres an hour ain`t very fast if you are selling your own milk. No mention of ££Pasteurize raw milk with the KompaktPasteur | Förster-Technik
Simple, gentle pasteurization of milk at the press of a button - ideal for your direct marketing. Learn more about it now!
SH 900 litres hour mallinson would be better bet IMO Think ours was about £2500
- Location
- Cumbria
To pasteurise correctly, you need to start at a very low heat, build up slowly to the required temp (at least 70 degrees). Hold that temp for one hour, then reduce the temp gradually. There are risks of releasing the VFA (volitile fatty acids) if heated to quickly, so take care.
- Location
- Northumberland
You are describing batch method.
Continuous flow machines work very well with no adverse effect on the milk quality & taste in my experience
Continuous flow machines work very well with no adverse effect on the milk quality & taste in my experience
- Location
- Near Beeston Castle
A tale I was told was a group of potential buyers were at a continuous (flash) pasteuriser demo.
They all decided the batch pasteurised tasted better but they all bought the continuous one.
Again, I am talking about apple juice but it sounds like the same could apply to milk. The speed of the flash pasteuriser far outweighs any loss of taste.
You might manage to appeal to some that yours tastes better but most likely your customers are not such connoisseurs that they would notice.
They all decided the batch pasteurised tasted better but they all bought the continuous one.
Again, I am talking about apple juice but it sounds like the same could apply to milk. The speed of the flash pasteuriser far outweighs any loss of taste.
You might manage to appeal to some that yours tastes better but most likely your customers are not such connoisseurs that they would notice.
- Location
- Northumberland
Another issue is energy efficiency. Once a cont flow machine gets to working temp then its power demand drops as the hot milk leaving is warming the cold milk coming in as it passes through the heat exchanger.
Don`t have much experience of batch machines. Is there heat recovery involved as the milk is cooled ?
Don`t have much experience of batch machines. Is there heat recovery involved as the milk is cooled ?
- Location
- Cumbria
The key is to have two units, and heat exchange as well as double output. There is also the added benefit of homogenisation, to stop separation.
However, it is not a subject I know sufficient about, these are for ideas only.
- Location
- Northumberland
How does homoganisation appear in your idea ? We were talking pastuerisation
Now that is the way to bugger the taste
Now that is the way to bugger the taste
- Location
- Cumbria
"
What is milk homogenization?
Homogenization is a mechanical process that is applied to milk to break down fat globules in milk so that they do not separate. Non-homogenized milk has a tendency of forming into a layer of cream on top of the milk, which many consumers detest.
We will see how the process is done down in the page when we will be talking about the continuous pasteurization process."
AgriQuora
dairytechnologist.com
- Location
- Northumberland
But a significant number love.
None homoganised milk also performs better when the barista boys & girls froth it
- Location
- Northern Ireland
Slightly off topic, but I presume most pasturisers can be used for different liquids(milk, apple juice, eggs etc) and you can just alter the temp and duration settings to suit the liquid rather than certain units being specific to its contents?
Could anyone point me in the direction of somewhere to buy a good second hand unit?
Could anyone point me in the direction of somewhere to buy a good second hand unit?