Systems and methods for mitigating undesired temperature changes during food processing

A system for manufacturing a food product, the system comprising:

• at least one heat exchanger comprising a heating medium;
• at least one food product tank;
• piping connecting the food product tank to the heat exchanger;
• at least one steam source having a steam valve;
• a computer having a computer processor;
• and
• a computer-readable medium accessible to the computer and containing a software program therein that is programmed to cause the computer processor to automatically control the steam valve to move from a first position to a second, calculated position to maintain a temperature of the heating medium that is sufficient to maintain sterility of the food product during a recirculating water-to-food product transition in the heat exchanger, and wherein the steam valve is configured to return to the first position from the second position to prevent a sudden food product temperature increase as the food product completely displaces the recirculating water in the heat exchanger.