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Goodnature Products - dairy farm pasteurizer, calf milk pasteurizers, pasteurization, waste milk pasteurizers, calf milk pasteurizing

 
Why Flash Pasteurization is Better than
Batch Pasteurization
 

1) Batch pasteurization won't kill Johne's Disease.

In every scientific study that we know of where batch pasteurization was tested to see if it killed Mycobacterium paratuberculosis (the bacteria that causes Johne's Disease), the results showed the bacteria was not completely killed. It's believed that Johne's survived because the milk is in a static state (non-turbulent) during batch pasteurization. This allows the bacteria to clump together, and while the bacteria on the outside of the clump would likely be killed, the ones near the center of the clump could survive the heat. In a study using flash pasteurization, where the milk has a turbulent flow, Johne's was found to be completely killed . The authors of this study concluded "that turbulent flow of milk during pasteurization is essential for complete killing of contaminating" Johne's bacteria.

2) Batch pasteurization can increase the number of bacteria in the milk.

Even if Johne's is not a concern, batch pasteurization is still not a good choice for calf milk. The principle of batch pasteurization is to heat a volume of milk to a minimum temperature for a minimum amount of time. The most common time-temperature relationship is 140° F for 30 minutes. However, if all the milk is not heated to the minimum temperature for the minimum amount of time, bacteria that may be present in the milk can be incubated. This can result in a higher number of bacteria then were originally present in the milk which, when fed, can have a more detrimental effect on the calves than unpasteurized milk. Because of this problem of completely heating and holding all the milk to the required temperature, batch pasteurization is seldom used in the dairy industry. Instead, flash pasteurization is the dominant and preferred method of pasteurization.

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