The Cider Mill: What Is Pasteurization?

What Is Pasteurization?

Pasteurization is the process of heating a product (like Cider) to a certain temperature for a certain time to render bacteria harmless.

Apple cider is heated to 160^o F and held at that temperature for 6 seconds.

Just to the side of our apple press, at the Cider Mill, you will see our Pasteurizer. While it looks like a jumble of pipes, tanks and hoses it really is a very special device which makes sure our cider stays tasty and safe!

	Cider begins its journey into the Pasteurizer shortly after we press it. It enters at a chilly temperature of 40^o F.
	Using the same idea as that of a hot water bottle, we heat the cider to 160^o F.
	The cider is then passed to the very top of the Pasteurizer and the Holding Loop.
	The loop is sized so that it takes six seconds for the cider to travel its length. When the cider exits, its temperature is taken. If the cider is over 160^o F. it is pasteurized and moves into a cooling tank where it is chilled using cold water. If it is not the correct temperature, the cider is diverted back into a tank for reprocessing and pasteurization.
The pasteurization process insures a cider that maintains the sweet, crisp taste of our fresh apples, while removing the harmful effects of any bacteria. Try some for yourself!!!

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