Vat pasteurization

Vat pasteurization is used primarily in the dairy industry as a means of preparing milk in the processing of cheese, yogurt, and other common food products. In vat pasteurization, also known as batch pasteurization or the holding method, the product is heated in a jacketed stainless-steel vat which has been fitted with:
*Pipes to deliver water and steam to the jacket liner.
*Thermometers to monitor and record product temperatures.

The thermometers shall not read less than the required pasteurization temperature throughout the required holding period, while agitators continuously move the product in the vat.

The vat pasteurizer jacket is a double-walled covering. In the space between the walls, circulating water, steam, or heating coils of water and steam heat the product in the vat.

The product should be heated in as short a time as practicable, and in no case should this exceed 4 hours. Vat pasteurization heats every particle of milk or cream in properly designed and operated equipment, at 145°F (63°C) for 30 minutes and then quickly cooled. Sudden cooling of product causes thermal shock to microorganism.

If the fat content of the milk product is 10 percent or greater, or a total solids of 18% or greater, or if it contains added sweeteners, the specified temperature shall be increased by 5°F (3°C).

The lower heat doesn’t destroy the beneficial enzymes, proteins, and bacteria that make milk such a wholesome, delicious staple. Vat pasteurization results in milk that tastes better, is easier for dairy sensitive people to tolerate, and is considerably more nutritious.
Vat pasteurization