Refrigeration For Milk Plants

Dairy facilities handle a wide range of goods, including cheese, ice cream, curd, butter, condensed milk, butter milk, and flavor-infused milk. Figure 2 illustrates the heating and cooling needs for various dairy products and procedures. The warm, fresh milk should be chilled right away after milking to maintain quality and avoid spoiling. After milking, the fresh milk should be quickly chilled to 10°C in two hours and to 4°C in three to four. Simple small-scale techniques for chilling milk to 10°C and below can be employed in many temperate and tropical nations where the producer or milk collecting location may not have access to refrigerated cooling facilities.