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Latest revision as of 12:34, 21 November 2012
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
- Applications
- Case studies
- Example flowsheet
Literature: BAT for Food, Drink and Milk Industries, June 2005
- Typical parameters of the process
| Milk products | Temperature [°C] | Pressure (bar) | Heat transfer medium | Residence Time | Details | Literature |
| Cheese | >75 | the duration and temperature of the process depends on the type of processed cheese aimed for and the nature of the raw cheese | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html |
