This simple 9 page website discusses and explains the process of pateurisation, the equipment used and the need for the pasteurisation of milk.
(click image for full story online)
The paper first defines the need for pasteurisation as being to protect public health and to manage the selflife of dairy products.
It then defines pasteurisation conditions and describes the processes and equipment required to run pasteurisation in a dairy. Heat recovery, pressure drops, holding tube design and instrumentation are discussed in some detail.
As mentioned in a previous post the University of Guelph has a strong reputation in Food Technology and has some very useful online information. Its worth following the link from the image and browsing around to see what other useful information you can find.