Difference between revisions of "Ageing in dairies"
From Efficiency Finder
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**[[Media: Berglandmilch_Feldkirchen.pdf | Berglandmilch Feldkirchen]] | **[[Media: Berglandmilch_Feldkirchen.pdf | Berglandmilch Feldkirchen]] | ||
**[[Media: Berglandmilch_Rohrbach.pdf | Berglandmilch Rohrbach]] | **[[Media: Berglandmilch_Rohrbach.pdf | Berglandmilch Rohrbach]] | ||
| − | + | **[[Media: Ennstal.pdf| Ennstal Milch KG]] | |
Latest revision as of 14:29, 4 December 2014
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
- Applications
- 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
| Milk products | Temperature [°C] | Pressure (bar) | Heat transfer medium | Residence Time | Details | Literature |
| Butter | 12-15h | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | ||||
| Cheese | ~10 | depending on the cheese type | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | |||
| Yogurt | <5 | cold storage of packeaged product | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | |||
| Butter | <5 | 2-24h | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html |
