Cold Pasteurization

What Could be More Natural?

2 | Pastair
Pastair Cold Pasteurization What Could be More Natural? | 3
A Gentler Process
both the taste and nutritional value is effected,
for example can important vitamins be reduced
or disappear. or disappear.
Inactivation by Ozone
Pastair AB has developed a more gentle process Pastair AB has developed a more gentle process
that is achieving the required safety for the product that is achieving the required safety for the product
but saves nutritional values. This can be done but saves nutritional values. This can be done
without a noticeable change in taste and without without a noticeable change in taste and without
any signicant denaturation of proteins. Pastair any signicant denaturation of proteins. Pastair
is inactivating the microorganisms by using is inactivating the microorganisms by using
ozone, O3. Ozone is one of the most powerful ozone, O3. Ozone is one of the most powerful
disinfectants known. disinfectants known.
Many Product Opportunities
Pastair can for example be used for dairy products,
fruit juices and protein drinks.
In cheese production the quality is preserved,
mainly due to the gentle treatment preserving im-
portant enzymes. At temperatures over 63-64C
the milk enzymes are normally dramatically
reduced. By preserving important enzymes,
a cheese that is safe for consumption as well as
having the advantage in taste like an unpasteur-
ized can be achieved.
Customer Benets
in Making Cheese
Customer benets by using a more gentle
treatment are:
Provides shorter storage time by preserving
milk enzymes
Better taste and product quality, complex taste
and creamy consistency
Less waste due to elimination of clostridium
spores in cheese manufacturing
Virtually all liquid foods are treated with a traditional heat pasteurization to be Virtually all liquid foods are treated with a traditional heat pasteurization to be
safe to consume and to get a shelf life that is acceptable in terms of distribution. safe to consume and to get a shelf life that is acceptable in terms of distribution.
4 | Pastair
The unique Pastair method creates a safe product by cold pasteurization with the help of ozone.
Pastair Cold Pasteurization What Could be More Natural? | 5
The Pastair Process
value. As the temperature of the process is not
exceeding the so-called denaturation tempera-
ture of proteins, the process can be seen as cold
pasteurization.
After the ozone is injected in the product, the
ozone will be transformed back to oxygen again,
without any rest products. The oxygen used in
the process is released back to the air.
The ozone is generated from concentrated oxygen
in an ozone generator. The ozone is then injected in an ozone generator. The ozone is then injected
directly into the product stream through an injec- directly into the product stream through an injec-
tion nozzle and maintained there for a dened tion nozzle and maintained there for a dened
time. To be able to effectively remove the O time. To be able to effectively remove the O
2
and
O
3
the product is heated up to about 60C for the product is heated up to about 60C for
a very limited time. This short deaeration time a very limited time. This short deaeration time
creates minimal changes in taste and nutritional creates minimal changes in taste and nutritional
In the Pastair process ozone is introduced to the product stream during a specic controlled time frame and then removed.
The Pastair process is built up from the following major steps: The Pastair process is built up from the following major steps:
injection of ozone, holding time holding time and and holding time holding time deaeration.
6 | Pastair
Removes Bacteria and Spores
but Preserves Enzymes
Cheese Manufacturing
It is well known that unpasteurized cheese has a
better avor prole than heat-pasteurized. Most
often a mechanical removal of bacteria and spores
in the form of special centrifuges and ultra-ltration
in combination with a heat treatment at high
temperature of the cream destroys important milk
enzymes. This process is also expensive to install
and maintain.
By saving these enzymes, which is made possible
by using the Pastair method, you get a cheese with
more avor, reduced storage time, higher yield
and lower cost.
Pastair can be applied for many products, for example Pastair can be applied for many products, for example
dairy products, fruit juices and fruit juices fruit juices protein drinks.
At temperatures over 63-64C the enzymes activity is
normally dramatically reduced.
Clostridium spores damage the cheese during Clostridium spores damage the cheese during
storage and are especially difcult to remove by using storage and are especially difcult to remove by using
heat. The clostridium spores are sensitive to ozone heat. The clostridium spores are sensitive to ozone
and can therefore be easily removed by Pastair. and can therefore be easily removed by Pastair.
Pastair Cold Pasteurization What Could be More Natural? | 7
Juices
microbiological quality and shelf life that is
equivalent to a normal pasteurization can be
reached. Pastair will provide a taste that is more
like the original juice material. Furthermore, it
has been shown that the vitamin content of the
nished product is higher for juice treated with
Pastair than for the same product treated with
heat only.
Milk for Human Consumption
If ordinary fresh milk is pre-treated with Pastair If ordinary fresh milk is pre-treated with Pastair
and then followed by a traditionally pasteurization and then followed by a traditionally pasteurization
is performed, the milk will have the same taste is performed, the milk will have the same taste
prole as pasteurized milk but a longer shelf life prole as pasteurized milk but a longer shelf life
will be achieved. will be achieved.
The University of Lund has conducted studies The University of Lund has conducted studies
of milk treated with Pastair regarding the oxidation
of lipids and proteins. The conclusion is that no
increase in either lipid or protein oxidation has
been detected. Furthermore, no increase in free
fatty acids or total acidity due to the processing fatty acids or total acidity due to the processing
of Pastair is observed. of Pastair is observed.
Proteins
Many proteins such as egg white and whey protein
are heat sensitive and problematic to heat process.
One effect of pasteurization of liquid egg white
is the reduction of the ability to whip it after the
heat treatment. This is not affected by the treatment
of Pastair.
Pastair AB | Maskinvgen 5, SE-227 30, Lund, Sweden | Tel: +46 46 23 50 00 | Fax: +46 46 23 50 99 | info@pastair.se | www.pastair.se
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