Pasteurisers: heat milk safely, make cheese and yoghurt

Pasteurisers: safe milk and a vat that does more

A pasteuriser heats milk under control to a set temperature and holds it there until the microbes are killed off. After that it is cooled down quickly. This keeps the milk longer and is the basis for passing produce on. In the Milky range the same vat is also a cheese and yoghurt vat, because it holds the temperature cleanly while the curd sets as well.

Why controlled heating makes the difference

In pasteurising, temperature and time count together. Too little heat lets microbes survive, too much costs flavour and changes the protein so the milk sets less well. A vat with control and a stirrer keeps the heat even and stops anything catching on the bottom. Quick cooling afterwards matters, so nothing multiplies again. If you want to make cheese, you use that same control a second time: to warm the milk to renneting temperature and to scald the curd.

From 15 litres to the 400 volt vat

The FJ 15 Mini is the entry point for self-suppliers and runs on 230 volts. Above it sit the FJ 30 at 30 litres and the Midi Mix FJ 30, then the FJ 50 PF at 50 litres. The FJ 100 PF needs 400 volts and is meant for farms running larger batches regularly. For filling there is the SGF 2 filling machine for containers from 150 to 500. The Kerbl Trusti Pasteur Pro with two times four litres plays a special role, as it is built for colostrum for calves and handles two portions side by side.

Frequently asked questions

Can I make cheese and yoghurt in it too?
Yes, the Milky vats are built for it. They hold the temperature just as reliably for setting curd and for incubating yoghurt.

What is the Trusti Pasteur Pro for?
For first milk. Colostrum is heated gently so that microbes are killed while the valuable antibodies for the calf are preserved.

Which size do I need?
Work from the volume per batch. For a household 15 to 30 litres is enough, and for farm gate sales 50 litres or more makes sense.