Difference between revisions of "Cooling, chilling and cold stabilization in dairies"
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| + | {| border="1" | ||
| + | | align="left" style="background:yellow"|'''Milk products''' | ||
| + | | align="center" style="background:orange"|'''Temperature [°C]''' | ||
| + | | align="center" style="background:orange"|'''Pressure (bar)''' | ||
| + | | align="center" style="background:orange"|'''Heat absorbing medium''' | ||
| + | | align="center" style="background:orange"|'''Residence Time''' | ||
| + | | align="center" style="background:orange"|'''Details''' | ||
| + | | align="center" style="background:orange"|'''Literature''' | ||
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| + | | rowspan="2" align="center" style="background:#EEEE44"|'''Milk and cream'''|| align="center"| 4||rowspan="2" | || rowspan="2"| || rowspan="2" | || align="center"| raw milk storage|| align="center"| ? | ||
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| + | | align="center"| <7|| cooling after pasteurization||BAT in Food, Drink and Milk Industries, June 2005 | ||
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| + | | rowspan="2" align="center" style="background:#EEEE44"|'''Yogurt'''|| align="center"| 40-43||rowspan="2" | || rowspan="2" | || rowspan="2" | || align="center"| milk cooling after pasteurization|| rowspan="2" align="center"| BAT for Food, Drink and Milk Industries, June 2005 and Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | ||
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| + | | align="center"| 15-20|| cooling of coagulated product|| | ||
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| + | | align="center" style="background:#EEEE44"|'''Other fermented milk products'''|| align="center"| 20-25|||||||| align="center"| milk cooling before addition of starter culture|| align="center"| Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | ||
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Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | ||
Revision as of 13:36, 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
| Milk products | Temperature [°C] | Pressure (bar) | Heat absorbing medium | Residence Time | Details | Literature |
| Milk and cream | 4 | raw milk storage | ? | |||
| <7 | cooling after pasteurization | BAT in Food, Drink and Milk Industries, June 2005 | ||||
| Yogurt | 40-43 | milk cooling after pasteurization | BAT for Food, Drink and Milk Industries, June 2005 and Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | |||
| 15-20 | cooling of coagulated product | |||||
| Other fermented milk products | 20-25 | milk cooling before addition of starter culture | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html |
