Cooling, chilling and cold stabilization in dairies

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• 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.

• Milk and cream production
• Curdled milk production
• Cheese production
• Yogurt production
• Ice-cream production
• Other fermented milk products

• 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

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