Is there a big difference between the type of pasteurization system that a juice/cider production facility would need to use as compared to a dairy operation?

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There is typically no difference when it comes to pasteurization of milk fluid products versus the juice/cider industry other than metal content. Metal content in most milk facilities is 304L stainless steel, whereas the juice industry typically uses 316L stainless steel to protect from the acidity when producing juice in a facility. This cost from 304 to 316 is small, but there is a difference where you will pay more for 316L.
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