UHT treatment of milk
Application: The milk is heat-treated at 138, 140°C, for 4 seconds with complete destruction of bacteria and thus increases the shelf-life of milk.
Characteristics: variable capacity, with high percentage of heat recovery and available in a skid.
Main components: balance tanks for milk and water, pumps, valves, plate heat exchangers with frame and plates in stainless steel, heating unit, deaerator, homogenizer, flow diversion valve, tubular holder, interconnection piping and control panel.
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