Pastair is a gentle cold pasteurization treatment process which uses active oxygen, O3, to reduce the micro biological load of the product and make it safe for consumption. The process flow is continuous and fits into standard industrial processes.Read more
The customer benefits of using Pastair for treatment of liquid foods are many and offer higher product margins due to competitive product and customer benefits:
A mixture of O2 and O3 is injected into the cold product and is maintained for a predetermined time. Thereafter the product is heated up to between 55-62 ° C for a short time to expel the remaining O2. Then the product is cooled down again. At this relatively low temperature, the changes in taste, nutritional value and other properties are minimal.
Clostridium spores survives conventional pasteurisation and can generate gas formations, which could turn the cheese into waste.
The solution: Pastair produce safe cheese with less waste. The Pastair solution can potentially give you 100% improved cash flow due to faster maturation process with taste features intact.
Needs long maturation to develop taste.
The solution: Pastair creates more taste much sooner.
More egg white needed.
The solution: Pastair maintains foaming property
Heat Pasteurization change some of the natural flavor.
The solution: Cold Pasteurization preserve the natural flavor.
Pastair unit “Emil” is decreasing bacteria and spores in farm milk with active oxygen at the same level as traditional pasteurisation.