Dairy food manufacturing processes such as pasteurization and fermentation, require specific heating steps. Ricotta cheese, for example, is made by heating whey protein to between 75°C to 85°C. At this temperature, the normally hydrophilic proteins that are dissolved in the water become hygroscopic, clumping together to form ricotta cheese that is skimmed from the surface. If the heating is not tightly controlled, the microorganisms and enzymes can be killed, changing the flavor and taking longer to clump, leading to a less desirable product that takes longer to make.
Outside of the pasteurization process, fermentation also requires tightly controlled heating. Yogurt, for example, requires a fermentation process that assists the growth process of probiotics and gives yogurt its distinctive taste. Fermentation is accelerated with the proper application of heat, but too much heat will kill the microorganisms as well. Thermon has developed a line of immersion heaters that can be used to heat liquids during pasteurization or fermentation processes. The tight control that is possible with these immersion heaters ensures that these processes can be optimized for faster process times and reduce waste.
