#Batch Pasteurization

[partnerwithapro]

60-Second Podcast: “Mastering Cold-Pressed Juice Shelf Life: How Tunnel and Batch Pasteurization Boost Freshness and Profits” Article Release for Brewmasters and Beverage Makers, sponsored by PRO Engineering / Manufacturing Inc.

Article Excerpt:

“Cold-pressed juices have transformed the beverage industry by offering fresh, nutrient-rich alternatives to traditionally processed juices. Their appeal lies in minimal processing, preserving the natural goodness of fruits and vegetables. However, their limited shelf life poses substantial challenges for producers.

 Advanced pasteurization techniques, including tunnel and batch pasteurization, offer effective solutions by safely extending product shelf life without compromising taste or nutritional quality.Exploring the Cold-Pressed Juice Market: Current Trends and Future Opportunities:The cold-pressed juice market has exploded in popularity, driven by increasing consumer preference for healthier and more natural beverage options. 

As health consciousness rises, consumers are actively seeking fresh juices rich in vitamins, minerals, and antioxidants…”.

Click Here for full article: https://prowm.com/food-and-beverage-technology/cold-pressed-juice-beverages-shelf-life-tunnel-batch-pasteurization/

[proengineeringmanufacturingw]

PRO Engineering / Manufacturing, Inc.

ABOUT PRO ENGINEERING / MANUFACTURING INC.

Trusted | Knowledge | Quality We have been involved in tunnel pasteurizers since 1977.

PRO Engineering / Manufacturing Inc. has developed a range of small, medium, and large-sized tunnel & batch pasteurizers to fit the needs of BrewMasters and beverage Makers.

When our customers asked for more compact as well as full-size tunnel pasteurizers, PRO developed models to fit our customers’ needs. Then our customers needed a batch pasteurizer. We now provide batch pasteurizers and are a business that continually innovates to meet customer needs.

For more than 40 years, we have been delivering solutions for beverage product shelf stability and consumption safety.

Tea Pasteurizer

[partnerwithapro]

60-Second Podcast: "RTD Meal Replacement Drinks: The Science of Safety, Pasteurization and Nutrition” Article Release for Brewmasters and Beverage Makers, sponsored by PRO Engineering / Manufacturing Inc.

Article Excerpt: “In today’s fast-paced world, Ready-to-Drink (RTD) meal replacement beverages have gained immense popularity due to their convenience and balanced nutritional content. These beverages cater to busy professionals, fitness enthusiasts, and individuals seeking a healthy alternative to traditional meals.

However, despite their convenience, RTD meal replacement drinks require careful processing to ensure safety, longevity, and quality. One critical step in their production is pasteurization, a process that eliminates harmful microorganisms, extends shelf life, and preserves the drink’s nutritional value.

The RTD meal replacement market has seen significant growth over the past decade, driven by rising health consciousness and convenience-driven consumption.Market Size & Projected Growth📈 2023 Market Value: $12.5 billion 📈 Projected 2028 Market Value: $20.3 billion 📈 CAGR (Compound Annual Growth Rate): 10.5%…”

Click Here for full article:

https://prowm.com/pasteurization/rtd-meal-replacement-drinks-pasteurization-tunnel-batch-safety-longevity/

Call or Click Here to have our experts answer any questions you have or give you a quote on a customized pasteurizer to fit your needs: https://prowm.com/request-pro-engineering-manufacturing-tunnel-pasteurizer-info/two/ Check out the latest industry news and trends: https://prowm.com/latest-industry-news/PRO Engineering / Manufacturing Inc. 11175 W Heather Ave., Milwaukee, WI 53224 414-362-1500 sales@prowm.com https://prowm.comTunnel Pasteurizers: https://prowm.com/tunnel-pasteurizers/Batch Pasteurizers: https://prowm.com/tunnel-pasteurizers/Tunnel Pasteurizer Retrofit Services: https://prowm.com/re-engineering-refurbishment/Resources: https://s3.amazonaws.com/slstacks/prowm/id.htmlPrevious Post: https://www.linkedin.com/feed/update/urn:li:activity:7297634951204589568

[catsconflictscopicsandchamomile]

and then you willnever drink milk again because after going through the whole cow -> "Super Boil It" process in person for a couple weeks, all milk will smell and taste like Cow Ass to you, forever

“Raw milk is better for you as long as you boil it” so true bestie now imagine if we could like. Super boil it. To really get all the bacteria out. And if we could do that quickly and efficiently. Imagine that.

[datastring]

Automatic Industrial Batch Pasteurizers Market Set to Reach $1530.8 Million by 2035

The Automatic Industrial Batch Pasteurizers market is expected to experience significant growth, with industry revenue projected to rise from $552.9 million in 2024 to $1530.8 million by 2035. This reflects a Compound Annual Growth Rate (CAGR) of 9.7% during the forecast period. The growth is primarily driven by increasing demand for high-efficiency pasteurization systems and greater adoption of automated solutions across the food, beverage, and pharmaceutical sectors.

Detailed Analysis - https://datastringconsulting.com/industry-analysis/automatic-industrial-batch-pasteurizers-market-research-report

Key Applications Driving Market Expansion

Automatic Industrial Batch Pasteurizers are vital in ensuring food safety, extending shelf life, and preserving product quality across several industries. Key application areas include:

Dairy Product Pasteurization: Ensures safe consumption of milk, cream, and yogurt while preserving nutritional content.

Beverage Processing: Widely used in juice, tea, and fermented drinks to eliminate harmful microorganisms without altering taste.

Pharmaceutical Sterilization: Applied in heat-sensitive pharmaceutical solutions to maintain product efficacy and safety.

High-Pressure Processing (HPP): Increasingly used in non-thermal food preservation, particularly in premium, minimally processed products.

Competitive Landscape and Industry Leadership

The market is highly competitive, with top manufacturers continually innovating to enhance product efficiency, automation, and regulatory compliance. Major players include:

Alfa Laval

Tetra Pak

GEA Group

SPX Flow

API Heat Transfer

MicroThermics

Scherjon Dairy Equipment Holland

Stephan Machinery

These companies are expanding their production capabilities and geographical presence to capture demand across new industrial applications.

Growth Drivers and Strategic Opportunities

The Automatic Industrial Batch Pasteurizers market is set to benefit from:

Stricter food safety regulations pushing manufacturers toward reliable, validated pasteurization equipment.

Technological advancements such as energy-efficient and compact pasteurizers tailored for flexible production volumes.

Expanding applications in the dairy sector, one of the largest consumers of pasteurization equipment globally.

Emerging economies are also becoming hotbeds of demand, particularly with rising urbanization and packaged food consumption in regions like Southeast Asia, Africa, and Latin America.

Regional Insights and Market Dynamics

North America and Asia-Pacific dominate the market due to:

Strong food safety frameworks and modernized dairy industries in the U.S., Australia, and Japan.

Rapid expansion of food processing infrastructure in countries like China, India, and Vietnam.

As the supply chain continues to mature — from raw material sourcing to pasteurizer assembly and delivery — manufacturers are expected to optimize production and reduce cost barriers, particularly for small and mid-sized processors in Vietnam, Kenya, and Brazil.

Future Outlook

The Automatic Industrial Batch Pasteurizers market is poised for robust growth, driven by:

Automation and sustainability-focused innovation

Regulatory compliance pressures

Expansion in underpenetrated regions

With strategic investments in R&D and regional expansion, the next decade will be transformative for market players catering to evolving industry demands.

About DataString Consulting

DataString Consulting is a global leader in market research and business intelligence, offering customized solutions across B2B and B2C industries. With over 30 years of combined industry expertise, DataString provides:

Strategy consulting

Comprehensive opportunity assessments

Real-time tracking of high-growth sectors in over 15 industries

Our tailored approach filters out market noise and delivers actionable insights to help you make informed, strategic decisions for sustainable business growth.

[holystudentbasement]

Leading Batch Pasteurizer Manufacturer in Pune | Efficient & Reliable Solutions

As a top batch pasteurizer manufacturer in Pune, we specialize in high-performance pasteurization equipment for dairy, juice, and food processing industries. Our batch pasteurizers ensure optimal heat treatment, preserving product quality while eliminating harmful bacteria. Built with robust materials and modern automation, our machines offer efficiency, safety, and easy maintenance. Partner with us for superior batch pasteurization solutions designed to enhance your production process.

[rajkaran-12345]

Turnkey Ice Cream Process Plant Solutions

We offer comprehensive turnkey solutions for ice cream process plants, from design and manufacturing to installation and commissioning. Our expertise ensures efficient and reliable operations.

Ice cream plant manufacturer in Pune

[partnerwithapro]

“Flavored Syrups for Beverages: Why Pasteurization Is Key to Flavor Stability and Safety” Article Release for Brewmasters and Beverage Makers, sponsored by PRO Engineering / Manufacturing Inc.

Article Excerpt: “Flavored syrups have become indispensable in the beverage and hospitality industries, enhancing everything from signature cocktails and specialty coffee drinks to soft drinks and sparkling waters.

Yet behind every flavorful sip lies the critical need for stability, safety, and shelf life—needs that are expertly addressed by the process of pasteurization. 

Whether you’re a beverage startup or a high-volume manufacturer, using high-performance equipment like those from PRO Engineering / Manufacturing Inc. can make the difference between a standout product and a liability…” Click Here for full article: https://prowm.com/beverage-manufacturing/flavored-syrups-pasteurization-tunnel-batch-guide/

Call or Click Here to have our experts answer any questions you have or give you a quote on a customized pasteurizer to fit your needs: https://prowm.com/request-pro-engineering-manufacturing-tunnel-pasteurizer-info/two/ Check out the latest industry news and trends: https://prowm.com/latest-industry-news/

PRO Engineering / Manufacturing Inc. 11175 W Heather Ave., Milwaukee, WI 53224 414-362-1500 sales@prowm.com https://prowm.com

Tunnel Pasteurizers: https://prowm.com/tunnel-pasteurizers/

Batch Pasteurizers: https://prowm.com/tunnel-pasteurizers/

Tunnel Pasteurizer Retrofit Services: https://prowm.com/re-engineering-refurbishment/

Resources: https://s3.amazonaws.com/slstacks/prowm/id.html

Previous Post: https://www.linkedin.com/feed/update/urn:li:activity:7325882435131310080

[indiantradebirddigital]

Batch Milk Pasteurizer Manufacturer and Suppliers in India

At Indian Trade Bird, we provide the best prices on batch milk pasteurizer. Batch milk pasteurizers such as cream separators, milk boilers, mini dairy plants, milk pasteurization plants, powder plants, milk dairies pumps, milk homogenizers, milk chilling plants, curd-making machines, ghee plants, milk centrifuges, can scrubbers, milk scrub brushes, evaporated milk plants, drip savers, skid-mounted process modules, curd separators, soya curd machines, and many more are produced by us in great quantities. The milk is pasteurized in a batch pasteurizer when dairy products are being produced. The batch pasteurizer is made out of an electrical stirring machine with an overhead stirrer, motor reductor, and stainless steel control panel mounted above a triple-walled, insulated stainless steel vat. Because of their durable construction and low maintenance requirements, our clients greatly value our excellent quality products. It is applied to achieve a higher bulk density. Because of their best efficiency, usefulness, and longevity, our machines are in high demand on the market.

[desertdollranch]

Making Cheese with Josefina

Today Josefina learned how to make cheese! She's finally old enough to do the task with guidance from her older sisters. And she's here with me to teach everyone else how to do the same, following the directions contained in Josefina's Cookbook, which will be shared at the end of this post.

The Montoya rancho keeps a small herd of goats specifically to use for their milk. They use it in cooking and for drinking, and they preserve it by making cheese, which can be stored and used through the winter or other times when the female goats aren't lactating.

Cheese making is an ancient art, developed thousands of years ago. It was brought to North America by Europeans. It's done a bit differently now than it was in Josefina's time, and lucky for us, the necessary ingredients are easy to find.

The Montoya sisters take turns milking the goats. Then the milk is brought to the kitchen, where it is heated with a bit of cultured milk left over from the previous batch of cheese.

After the rennet is added, the milk is allowed to sit, until the curds (the solid bits of fat and protein) separate from the whey (the liquid).

Rennet is an enzyme that coagulates milk. In Josefina's time, it was obtained from the stomach lining of a young goat. When goats were butchered for meat, the stomachs were carefully cleaned and dried so the rennet could be used for making cheese.

Today, you can buy vegetable-sourced rennet that does not come from animals.

Then the curds are scooped into a straining cloth, and Josefina squeezes all the whey out of the curds until they're dry.

The cheese is pressed into small molds. Some of it is left to age and develop a richer flavor, and the rest is wrapped up and brought out to the fields for the laborers to eat with lunch.

Josefina always brings a bit of cheese when she and her sisters head into the hills to pick piñón nuts. She's carrying her lunch in a bag woven with wool produced by the sheep that live at the Montoya rancho. I made that as well as her little water canteen.

Recipe and directions are below the cut.

Before I get to the recipe (bear with me, this won't be long), I do want to verify that Josefina's Cookbook is legit and the cheese making method actually works. I first made it in 2006, and loved it so much that I moved on to more elaborate recipes and learned how to make mozzarella, feta, and a few other kinds of cheese! It's a lot of fun and very rewarding to master the art. So if you try this and enjoy it, you absolutely can turn this skill into a hobby of making cheese.

Thanks for reading my life story. Now on to the recipe.

INGREDIENTS

4 tablets of Junket rennet (buy this online if you can't find it at a grocery store)

2 teaspoons water

1/2 gallon goat's milk (not ultra-pasteurized)

3 tablespoons plain yogurt with live cultures (not low-fat or nonfat)

1/2 teaspoons salt

DIRECTIONS

Put the rennet tablets in the small bowl and crush them with the back of the small spoon. Add the water, stir to dissolve, and set aside.

Pour the milk into the large saucepan. Add the yogurt and salt, and stir to mix completely.

Clip the thermometer to the edge of the sauce- pan. The tip of the thermometer should not touch the bottom or sides of the saucepan.

Turn on the burner to medium-high to heat the milk mixture to about 90°, or "wrist warm"- warm, but still cool enough so you can stir it with your finger.

Turn off the heat and move the pan from the burner to a warm spot in your kitchen. Remove the thermometer and gently stir in the dissolved rennet and water.

Let the saucepan stand undisturbed for at least 1 hour so it can "set," or form a thick, stiff curd. This may take several hours longer if the room is cool.

As the milk sets, line the colander with 2 layers of dampened cheesecloth. Place the lined colander in the baking pan.

When the milk has turned into a custard-like curd, use the knife to cut the curd into 2-inch chunks. Use the slotted spoon to gently move the pieces into the colander to drain.

Let the cheese stand at room temperature for at least 4 hours so the whey can drain. Do not stir it, but from time to time tilt the colander or sieve and adjust the cheesecloth to help drain the whey. As the pan fills with whey, pour it out so the cheese is not standing in the whey.

When all the whey has drained, the cheese can be gently molded with your hands into a ball.

Serve the cheese immediately, or store it in the refrigerator for up to a week.

[follow-up-news]

The bird flu virus was detected in a retail sample of raw milk from a dairy in Fresno, California, state health officials said. The sample obtained at a store tested positive Nov. 21 during routine screening by Santa Clara County health officers, the state Department of Public Health said Sunday. The dairy, Raw Farm, issued a voluntary recall for one batch of cream top, whole raw milk with a best buy date of Nov. 27. “Consumers should immediately return any remaining product to the store where it was purchased,” the state health department said in a statement. Pasteurized milk remains safe to drink, the department said.

[clatterbane]

Next brewing plan up!

Mr. C picked up several bag-in-boxes of semi-local cider. (That place was about an hour's drive away, but it's still in Skåne.) That's obviously pasteurized for shelf life, but still this season's cider

So yeah, I am planning to take one box starting out and yeast it up. That's a good size batch for one of the fermentation jars. I have some fresh apples, so I may cut a couple of those up and add them too--in a mesh bag to make it easier to get that out again. Also tempted to add some honey and go for a cyser, just because.

Incidentally, this is probably the biggest apple-growing region in the country and it was still surprisingly tricky to find fresh cider for sale. People do like to drink it here.

Or at least surprising to me, growing another apple-growing region--with much better connections for various farm produce. Which is probably the most salient part. I imagine that if I did know more people (including ones who actually live out in the country!), it wouldn't take me that long to find connections for "bring a bucket, my brother will fix you up with cider when he runs the press again Saturday afternoon" and local honey in bulk too. Even though I really don't have the same gift of gab that my mom did. ¯\_(ツ)_/¯

[wt-nv-quotes]

Hey kids, today we’re going to learn how to make butter. All you need is a jar with a lid, and some heavy cream. You’ll also need a farm, and a cow, preferably a female cow. You’ll also need access to a processing facility that can handle small batch pasteurization.

[dippinposs]

Poss Sauce Guide

Here is how I make my hot sauce aka Poss Sauce. The label was drawn and printed by the wonderful @possumancer-co

First thing I do is gather all my peppers and remove the seeds and stems to avoid extra bitterness. I like to ferment my peppers in mason jars for 1-2 weeks (1 week for this recipe), because it adds a slight salty flavor to it without any salt added.

I like to add blueberries to my hot sauce, so I cut the blueberries in half for the fermentation process. These also add thickness to the sauce from the pectin.

Here are the jars filled with peppers and blueberries.

After this I fill the jars up with water, place some plastic wrap on top, then place glass weights over the wrap. I do the wrap stuff so I can avoid gross stuff forming on top from the fermentation. After that I just add the fermenting lids on and away it goes to a dark corner for a week.

I would go for 2 weeks without blueberries, but the sugar speeds up the fermentation.

1 week gone by and oops, it kinda leaked because I filled the water too high. If it looks mildly gross you're in the clear.

Lid, weights, and wrap removed from the top and I've skimmed off any rot or white stuff that has formed. Leaving this in will just make it bitter.

WOW this looks unappetizing. Blend the peppers and blueberries whole, and be sure to add that fermenting juice!

Now the peppers and stuff are blended. Time to cook on medium low heat on the stove. Be sure to have one or two fans on and a window open! The fumes will BURN your eyes and any mucus membranes.

WOWZERS THATS HOT SAUCE! Strain the mush into a new pot and cook some more on the stove.

Now's when you (actually its me) boil the bottles, tops, and caps.

If you actually try to make hot sauce yourself at home, this is when you need a 2nd person. Pouring the sauce into the freshly boiled bottles. Once the tops are done you can choose to pasteurize the bottles. I didn't do it for this batch, but picture this:

Get water high enough to reach the top of the sauce in the bottles, and boil it. Leave the bottles in there for a few minutes with the caps open slightly to let some air come out. After this you should be fine.

I like to add these fancy tops to the bottles so everyone knows if its been opened. You boil them in water and it shrinks!

The tops didn't entirely boil well, but oh well we will endure.

Here are the @possumancer-co labels! if you want your own then go fucking commission @possumancer-co for your own

WOW LOOK AT THOSE CHICKENS POSS SAUCE BOTTLES!

Here is a closer look at the labels. If you're wondering what the Poss Sauce tastes like, its spicy with a little taste of blueberry in it. Its slightly sweet with no added sugar, slightly salty, and goes very well with mexican style carnitas. It also makes you gay

If you want the specific written recipe you'll have to DM me.

I hand these out at fur cons so if you're a furry in the midwest, be sure to keep an eye out for a common opossum!

[vicmillen]

Cheese? Tell me more

Well, it all started on a... Actually I don't remember when, but I was in the library binge reading recipe books, as you do. Then I got to a book called easy cheese making(or something like that), and without much thought started reading that too.

Now, for the record I do already know some basics on the how and why of cheese, because I collect random niche knowledge like a dragon, so I know that generally you need pasteurized only milk, if not entirely raw unprocessed milk. Since I lived somewhere that basically only have ultraheat treated (aka shelf stable) milk, I didn't read the cheese book expecting to actually do something. It's just a interesting read and nothing else.

However! I happened to find a single line mentioning treating uht milk to make it work, and what is used to do that. It's like, mentioned extremely off handed, but it got me intrigued. So I looked up the chemical (potassium chloride) online, found out how and why it works (mending the broken calcium bond in casin or something), how much does a pack of food grade KCl cost (very cheap), what dose is needed (extremely low and diluted), what potential side effects it could have (basically nothing at the range of dosage needed), and what other uses it have (to make low sodium salt; a potassium supplement; and in high enough dosage, is the final drug in the lethal injection cocktail in USA executions. Among other things)

But anyway I bought a pack of the salt, measure out a tiny pinch, got myself two cartons of the cheapest milk available, and succeeded in making cheese ;D

The cottage-ish cheese that I made is quite bland, aside from the ungodly amount salt, but that I can make it at all is what matters. It's very good in dips and over pasta and bread, just have to cut down the salt in any dish it goes in because I drowned the cheese in salt... It looks grainy and crumbly but is actually surprisingly smooth.

Also, I keep the whey (left over liquid) and used it as stock in soup, which is again, surprisingly good. I took care to only keep the unsalted batch tho, which is definitely a wise choice, considering I over did the salt. But I actually quite like the extremely salty product, it's great as kind of a condiment and makes it last slightly longer. Still has to be careful tho because the homemade stuff can't keep long at all.

Anyway, is it practical? Hell no, it is cheaper than buying cottage cheese where I live but that's just because cheese and dairy products are expensive here period. It's generally too much effort if you just want some cheese, and I know the use of food additives makes some people uncomfortable.

Is it extremely fun though? You bet! It's a fun way to spend a afternoon if you like doing experiments and also like cooking.

[aliksims]

State of the Blog- April 2024

Ok! For the month of April I have updated a batch of child-stuff related recolors from AKSOR3b to AKSOR4! Specifically:

Rip Co. Little Baker Oven: https://aliksims.tumblr.com/post/620120194599256064/

Rip Co. Wobbly Wabbit Head: https://aliksims.tumblr.com/post/620754349500628992/

The PLAIN recolors of the Sanitation Station Baby Changing Table, Tinkle Trainer 6000 Potty Chair, and The Kinder Kontainer: http://aliksims.tumblr.com/post/182383511678/

Pasteur's HomoGenius Smart Milk: https://aliksims.tumblr.com/post/634710026476519424/

All 3 versions of Swing Kidz Deluxe Swing Sets: https://aliksims.tumblr.com/post/673032541417193472/

And last but certainly not least...

Mr. Bearlybutts: https://aliksims.tumblr.com/post/190446869197/

I also updated my Google Hair docs so everything should be mostly organized on there now. I still need to do the furniture ones but I am definitely going to put that off a little longer. ;;;>____>

Anyway! That's it from me for this month! Thank you to everyone who has been enjoying my content! It gives me all sorts of warm and fuzzy feelings. >.< Please tell me if anything is broken, I try to check but some stuff still slips through from time to time. ;;^^

I hope you all are having a great April, or at least are finding beautiful things to admire around you! Talk to you again in a few weeks! >.</