|
|
|
|
|
|
|
Dairy industry – Deaeration of milk
|
|
|
|
|
|
|
|
|
Deaeration of fresh milk can be done by adding N2, reducing the oxygen level from 8 ppm to 0.2 ppm – and even further if required.
The advantages of de-oxygenation are:
|
•
|
Longer shelf life of the end product – extended by 1 to 2 days
|
|
•
|
The structure of the milk is maintained
|
|
•
|
Positive impact on the milk quality
|
|
•
|
Less incrustation of heating surfaces in the pasteurizer
|
|
•
|
Organoleptic tests objectively conclude that the taste of the end product is enhanced
|
|
|
|
|
|
|
|
|
