Difference between revisions of "Cooling, chilling and cold stabilization in dairies"
From Efficiency Finder
(New page: Back to EFFICIENCY FINDER FOR FOOD INDUSTRY *;Applications: Cooling is typically used after processing (e.g pasteurization, sterilization, standardization) of...) |
(No difference)
|
Revision as of 13:20, 9 November 2010
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
- 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.
- 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