Journal for Veterinary Medicine, Biotechnology and Biosafety

Volume 5, Issue 3, September 2019, Pages 5–9

ISSN 2411-3174 (print version) ISSN 2411-0388 (online version)


Zavgorodniy A. I., Paliy A. P., Stegniy B. T., Gorbatenko S. K.

National Scientific Center ‘Institute of Experimental and Clinical Veterinary Medicine’, Kharkiv, Ukraine, e-mail:

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Citation for print version: Zavgorodniy, A. I., Paliy, A. P., Stegniy, B. T. and Gorbatenko, S. K. (2019) ‘Infrared milk pasterizer as a component of success in the Animal leukemia control’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 5(3), pp. 5–9.

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Citation for online version: Zavgorodniy, A. I., Paliy, A. P., Stegniy, B. T. and Gorbatenko, S. K. (2019) ‘Infrared milk pasterizer as a component of success in the Animal leukemia control’, Journal for Veterinary Medicine, Biotechnology and Biosafety. [Online] 5(3), pp. 5–9. DOI: 10.36016/JVMBBS-2019-5-3-1.

Summary. One of the most common and dangerous cattle diseases of oncogenic origin is leukemia. An effective technological step to control animal leukemia and to prevent the possibility of its further spread is milk pasteurization. We have studied the quality of dairy raw materials and equipment used in the pasteurization of milk. The resistance of pasteurized milk was compared after using various methods of its processing (storage in a refrigerator at a temperature of 4–5°C). The comparative characteristics and specific energy consumption of the most popular pasteurizer models with ‘UOM’ milk pasteurizer-disinfectant were described. We studied the specific energy consumption of the ‘UOM’ units. It was established that pasteurization of milk in cattle leukemia is an integral stage in the overall complex of veterinary and sanitary measures. For pasteurization in livestock farms and milk processing plants, it is necessary to install modern, energy-saving, highly efficient pasteurizers using infrared heating. When using infrared equipment for pasteurization-disinfection of milk (‘UOM’), the disinfection of milk occurs at 79.5°C in a stream (without exposure). This mode of milk processing completely destroys the leukemia virus in it and does not affect its nutritional qualities

Keywords: leukemia, milk, pasteurization, temperature, energy consumption, infrared radiation, pasteurizer


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