Heat treatment of milk is a key step in the production of milk, cheese, butter and other dairy products at dairies. For long-term low-temperature pasteurization, which is commonly used on farms, the liquid (milk) is heated to +63°C in open containers for at least 30 minutes.
Chiller for cooling dairy products
Today, two main methods of pasteurization are used with
chillers:
Low temperature (up to +76°C).
High temperature (from +77°C to +100°C).
At large dairies, milk also undergoes a process of thermization – short-term heating to +63…+65°C for 15 seconds. This helps to suppress pathogenic microflora and preserve milk in tanks if it cannot be pasteurized immediately.
In modern production, pasteurization, thermalization and high-temperature processing (HTP) are carried out in-line. For example, during high-temperature short-term pasteurization, milk is heated to +72…+75°C for 15-20 seconds, after which it is cooled.
Milk sterilization involves processing at temperatures above +100°C. One of its types is ultra-pasteurization, during which milk is heated to +125…+138°C for 2-4 seconds and then quickly cooled to below +7°C. As a result, the shelf life of the product is increased to 30-40 days.
Our specialists will help you find an engineering solution for your production and select chillers for cooling milk and cream at all stages of the technological process.
Cooling and freezing cheese
To prevent over-oxidation of cheese during lactic acid fermentation, it is cooled to a temperature of +3…+8°C after pressing. The choice of cooling method depends on the type of processing equipment used.
When filling the clot into bags, the pressing and cooling process can take place simultaneously. The clots in the bags are placed on press trolleys in the cooling chambers.
If you use the bagging method, the pressing and cooling processes can also be combined. For this purpose, the press trolleys are placed in a cooling chamber. Another option is to use a special press cooler, which is a tubular drum. Bags of curds are placed in it and cooled by chilled brine. The rotation of the drum ensures the separation of whey and cooling of the cheese.
The temperature of the cheese before packaging should not exceed +6°C. Cheese storage conditions in refrigerators should be close to zero, but not more than +4°C. If the temperature exceeds this level, the quality of the cheese decreases due to the continuation of fermentation processes.
To significantly extend the shelf life of cheese, it is frozen at -35°C in freezers or quick freezers. Frozen cheese can be stored for up to 8 months at -18°C. To transport frozen cheese, refrigerated trucks with stable condensers and a temperature not exceeding -8°C are used.
Why you should buy a milk cooling chiller from Dalgakiran
You can find out the price and order powerful industrial chillers for milk and dairy products at a competitive price in the Dalgakiran catalog. We guarantee high quality equipment, its fast delivery in Kyiv and all over Ukraine, indoor installation, as well as favorable prices. We wish you happy shopping and look forward to your feedback.
0800 30 13 77
0800 30 13 77
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