INTRODUCE ABOUT MILK PASTEURIZATION TECHNOLOGY AND HOANG THINH'S SOLUTIONS

1. What is milk pasteurization?
Milk pasteurization is the process of heat-treating fresh milk by raising it to a high temperature, holding it for a period of time, and then rapidly cooling it. This process inactivates any harmful bacteria in the milk while preserving the vitamins, minerals, and flavor of the milk intact. Pasteurized milk typically has a shelf life of about 7-10 days.

2. How does the milk pasteurization process occur?
To produce pasteurized milk, it goes through several steps, with the pasteurization process playing a crucial role in determining the quality of the product and its shelf life. The diagram below illustrates the path of milk within a pasteurization system:

1.    Balance tank
2.    Product pump 
3.    Separator machine
4.    Homogenizer machine
5.    Booster pump
6.    Holding tube
7.    PHE
8.    Divert valve

Pasteurization steps:

• Step 1: Fresh milk, after pre-processing (filtration, cleaning, chilling), is fed into the balance tank [1].
• Step 2: The milk is pumped through heat exchangers [7], contact with outgoing milk to partially raise its temperature.
• Step 3: The milk continues go through separator [3] to separate cream, remove fat, and eliminate impurities. Milk with specific fat content requirements undergo this step (e.g., skim milk, low-fat milk). The separated cream may be directed to another system for processing the other products such as butter or cream.
• Step 4: The milk passes through a homogenizer [4]. Homogenization aims to reduce the size of fat globules in the milk, prevent separation between water and fat. The product after homogenization becomes more uniform, contribute to the effectiveness of the pasteurization process.
• Step 5: Heat treatment. The milk is heated to a high temperature (usually between 72-75°C) by contacting with a hot fluid in heat exchangers (e.g., hot water).
• Step 6: Heat holding. The milk continues to flow through a long tube section [6] to maintain the holding time. If the outlet temperature does not meet requirements, the divert valve [8] redirects the milk back to the balance tank for reheating.
• Step 7: Cooling. The milk is then cooled to a low temperature (usually around 4°C) by sequentially contacting with incoming milk and then with a cooling fluid. If the outlet temperature does not meet requirements, the divert valve [8] continues to redirect the milk back to the balance tank.
• Step 8: Products meeting specifications are directed to another system for further processing and packaging.

3. Introduce about solutions of Hoang Thinh for milk pasteurization systems
With more than 17 years of experience, HTEN provides automation solutions for dairy processing systems in general and milk pasteurization systems in particular. Our solutions include:

• Supply electrical control panel (MCC, RIO).
• Install the process electrical system.
• Programming of PLC, HMI, SCADA control systems.

We have successfully implemented numerous projects for partners in the dairy industry such as Vinamilk, IDP, Kido, Masan, Nutifood, TH...

Below are some SCADA images of the milk pasteurization systems that we have implemented:

In addition, we have also provided complete milk pasteurization systems for our customers.

Above is the introduction of Hoang Thinh regarding milk pasteurization technology and the solutions we provide. If you are interested, please contact us via the information below:
- Email: info@hten.vn