Milk Thermization
Application: The milk is heat-treated - 65ºC for 15 seconds in order to destroy most of the microbic load and inactivation of enzymes.
Characteristics: variable capacity, with high percentage of heat recovery and available in a skid.
Main components: balance tank, pumps, valves, plate heat exchangers with frame and plates in stainless steel, heating unit, flow diversion valve, tubular holder, interconnection piping and control panel.
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