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Milk is a common nutrient-rich natural beverage. Because milk contains high minerals, calcium, phosphorus, iron, zinc, copper, manganese, and molybdenum, the chemical composition of milk has established that it can quickly meet human needs. Calcium. Milk is rich in high protein and calcium, has the effect of nourishing the stomach, and has a delicious taste, so milk has gradually become a necessity in people's lives.
As we all know, milk is a liquid extruded from female cows. Of course, milk extruded directly from cows has some special odors and some microbial bacteria. Therefore, after the milk is squeezed out of the cow, it needs a series of processing to get the milk that can be directly drunk on the market that people finally see.
The processing of pure milk is slightly simpler than that of the other flavors of milk. Only the sterilized milk and the concentration adjustment of the extruded milk can realize the production of pure milk. There are three main sterilization methods. One is the low-temperature long-term sterilization method, also known as low-temperature pasteurization (LTLT). This method is to heat the milk to about 60 ° C and then maintain it at this temperature for half an hour. The second is high temperature. Short-time pasteurization (HTST), this method is to heat the milk to 72 ° C ~ 76 ° C, and then keep it at this temperature for fifteen minutes; Ultra-high temperature instant sterilization (UHT), which is the current sterilization method, It means that the raw milk is rapidly heated to 135 ° C to 140 ° C through a heat exchanger in a continuous flow state, and held for 3 to 4 seconds, thereby achieving a commercial aseptic sterilization method. After sterilizing, cool the milk and drink it.
During the milk sterilization process, the heating temperature of the sterilization process needs to be controlled. To maintain the temperature of the milk sterilization process at a suitable range, a temperature and humidity monitoring system must be used to monitor the temperature and humidity of the milk. Control, temperature and humidity sensors transmit temperature data to the temperature and humidity monitoring system center. The monitoring system can store temperature and humidity data, and the temperature and humidity monitoring system can automatically take heating and stopping heating measures to control the temperature of the milk and sterilize the milk. The process is performed in a good temperature and humidity environment.
After sterilization, the milk can be processed a number of times to obtain milk with different calcium content and taste, such as high calcium milk, yogurt, strawberry flavor, etc. When these processes are carried out, the temperature of the milk should also be paid attention to, which should be lower than 10 ° C. To ensure the flavor and taste of milk. Another important task of the temperature and humidity monitoring system is to ensure a suitable temperature and humidity environment in the milk aseptic processing workshop, and an appropriate temperature and humidity environment can be conducive to the smooth progress of the entire milk processing.
January 7, 2016
Chengdu Xinxin Electronic Technology Co., Ltd. Editorial Department
Editor: Little Devil in Gourd