Pasteurization of Liquid Cheese


Dairy customer wanted an improved method for pasteurization of liquid cheese prior to a spray drying process. The 40% solids cheese slurry was being heated in a batch method with jacketed tanks. Problems with poor temperature control and product burn-on were common.


Process Conditions:

Product Flow Rate: 50 GPM
Specific Heat: .85
Specific Gravity: 1.14
Inlet Temperature: 125ºF
Discharge Temperature: 165ºF
Steam Pressure: 100 PSIG
Liquid Pressure: 20 PSIG



Pick Model SC10-3 Sanitary Heater was specified to convert process to continuous, in-line method. The customer was able to triple production while maintaining precise temperature control.  Product burn-on was eliminated, thereby improving product quality and reducing maintenance.


Features and Benefits:

• Increased Production
• Instantaneous Response to Temperature Demands
• Precise Temperature Control
• Quick and Easy to Clean


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Steam Injection System for Liquid Cheese Pasteurization