Difference between revisions of "Cooling, chilling and cold stabilization in dairies"

Revision as of 13:20, 9 November 2010

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• Applications

Cooling is typically used after processing (e.g pasteurization, sterilization, standardization) of intermediate milk products. Cold storage is also applied to milk products because they are heat sensitive.

• Milk and cream production
• Curdled milk production
• Cheese production
• Yogurt production
• Ice-cream production
• Other fermented milk products

• Case studies

Example flowsheet

Literature: Guide to Energy Efficiency Opportunities in the Dairy Processing Industry, National Dairy Council of Canada, June, 1997

Typical parameters of the process

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