Milk Pasteuriser Manufacturers
Connect with verified milk pasteuriser manufacturers on Towobo. Source HTST (high temperature short time) pasteurisers, batch pasteurisers, UHT processing systems, and continuous milk pasteurisation equipment for dairy plants of all scales.
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Browse Milk Pasteuriser Suppliers →Milk pasteurisation methods and equipment types
Pasteurisation uses controlled heat to reduce the microbial load in milk to safe levels. The main pasteurisation methods used in commercial dairy production are: HTST (High Temperature Short Time) — milk is heated to 72°C and held for a minimum of 15 seconds in a holding tube, then rapidly cooled. HTST is the standard method for most commercial liquid milk production. Equipment is a plate heat exchanger (PHE) with a regeneration section, heating section, holding tube, and cooling section. Batch (LTLT) pasteurisation — milk is held at 63°C for 30 minutes in a jacketed vat with agitation. It is used at small scale (artisan dairy, farmhouse cheese production) and is simpler and lower in capital cost than HTST. UHT (Ultra High Temperature) — milk is heated to 135–150°C for 2–6 seconds using direct steam injection or indirect plate or tubular heat exchangers, then aseptically filled. UHT milk has a shelf life of 6–12 months at ambient temperature. ESL (Extended Shelf Life) pasteurisation uses milder heat treatment combined with microfiltration to achieve 28–45 day refrigerated shelf life.
Buyer guidance for milk pasteurisers
Before requesting a quotation, specify: (1) pasteurisation method required (HTST, LTLT batch, UHT, or ESL); (2) milk volume in litres per hour or litres per day; (3) whether the pasteuriser will also handle cream, yoghurt mix, or other dairy products; (4) downstream process (liquid milk filling, cheese making, yoghurt incubation, cream separation — each has different temperature requirements after pasteurisation); (5) homogenisation — is a homogeniser to be integrated into the pasteuriser line (standard for liquid milk and yoghurt); (6) cleaning requirements (CIP system integrated or separate); (7) available utilities (steam supply, electricity, cooling water or refrigerant); (8) required hygiene certification (EHEDG, 3-A Dairy Standards); (9) available floor area. For HTST systems, the flow diversion valve (FDV) is a critical safety component that diverts under-pasteurised milk back to the balance tank if temperature drops below the minimum — confirm this is included in the specification.