Here’s the “cool” part: One way the dairy industry saves energy involves using the heat of the heated pasteurized milk to warm the next batch of cold raw milk. Cold milk is then used to cool the heated pasteurized milk. By doing this, the industry uses heating and refrigeration energy more efficiently during the milk pasteurization process. Why is milk pasteurized?

Ultra-high temperature (UHT) pasteurization: Heat the milk to between 135°C to 140°C for 2 to 4 seconds. The extreme heat targets Coxiella burnetii, which causes Q-fever. The heat kills all the vegetative forms of bacteria and the milk can survive for 9 months. Three-part energy saving, insulated coat of the kettle, made of stainless steel W.Nr.1.4301 (AISI 304) on a support with a mechanism for the inclination of the kettle to the outflow. In addition to the MF module there is a high temperature treatment module for the cream. The cream is heat treated at up to 130 °C for a couple of seconds and remixed with microfiltered skim milk via the standardization module. After re-mixing, the standardized milk is homogenized and finally pasteurized at 72 °C for 15 – 20 seconds and cooled to +4 °C. Wireless network repeaters or wireless bridges to extend an existing wireless network to enable devices to connect for agricultural use. Must operate in the 5.1-5.8 GHz range. Must be IP 64 rated (water/dust). This is a process of heat treatment. You need it if you want to extendthe shelf life of your productand kill the harmful bacterias and germs inside it. The same time during pasteurisation you save the most part of useful elements.

Electronic row seeder capable of easily handling small sized batches of trays. To be eligible the seeder must include row bar dibbling and seeding unit with vibrating covering unit. Unit must be able to process 2,000 rows of seed per hour. Must be capable of handling 600 mm x 400 mm trays. To allow for future expansion the unit must be capable of being used on a conveyor belt system to allow incorporation into a fully automated seeding line. Drum seeders are not eligible under this item.

To achieve a shelf life longer than 4 weeks and a low rate of potential defects, microfiltration with 0.8 µm filter or HHT are the available choices Milk sensors that produce data on conductivity and milk constituents (including lactose and protein) per cow in real time. Cost is per milking point. Devices which only measure milk volume and/or milking time are not eligible under this item. Cool raw milk enters through the float tank (1, yellow) on the left at a temperature of about 4–5°C (40°F). Trailer mounted mobile sheep handling system capable of holding and handling a minimum of 250 sheep with the aim to allow farmers to handle sheep away from the main holding. The system must include a minimum of 20 hurdles to create a gathering pen, forcing pen and must include a minimum of two side pens. The system must include drafting and dosing race with the ability to fit a foot bath. The trailer must be integrated into the handling system and form part of the handling race. Trailers which are not integrated and could be used for other purposes are not eligible under this item. The integrated trailer must be road legal. The handling system must be of all metal construction. Wooden elements, for example, floors to the race or crush, gates or hurdles are not eligible under this item. All ferrous metalwork must be either galvanised or powder coated. Painted systems are not eligible.For ESL milk, remixing of MF retentate is not recommended but is common in cheese manufacturing as shown in Figure 8.2.

Chilling is not a pasteurization process but it is a necessary step when dealing with large volumes of milk.

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Flash pasteurization: Also known as high-temperature short time (HTST) pasteurization. Heat the milk to between 72°C to 74°C for 15 to 20 seconds. The now-warmed milk passes through a pre-heater (red, 3), fed by one of the steam pipes (green), and warms to 54°C (130°F). Bacteria: A bug's life: BBC News, October 8, 1999. What makes bacteria the world's most successful living creatures? Milk is an excellent medium for microbial growth, [17] and when it is stored at ambient temperature bacteria and other pathogens soon proliferate. [18] The US Centers for Disease Control (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world's most dangerous food products. [19] [20] Diseases prevented by pasteurization can include tuberculosis, brucellosis, diphtheria, scarlet fever, and Q-fever; it also kills the harmful bacteria Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7, [21] [22] among others.