Lecture_5___milk_cooling_and_freezing

Lecture_5___milk_cooling_and_freezing - Cooling and...

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1 Cooling and Freezing in the Dairy Industry Carmen I. Moraru Cornell University Milk cooling Milk has to be chilled to + 4 ° C immediately after milking and be kept at this temperature all the way to the plant in order to prevent microbial growth. Q: Why is cooling so important if milk will be anyway pasteurized?
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2 Milk cooling at the farm Can coolers - In-can coolers - The cans are being cooled with tap water to approx. 15 ° C or with ice water to approx. 4 ° C - Suitable for small producers - Spray coolers: chilled water is sprayed on the outside of the cans Immersion coolers - Designed for direct cooling of milk in churns and in tanks and for indirect cooling – water is cooled in insulated basins, then used for cooling milk cans - Components: - Condensing unit - mounted on a wall - Evaporator - located at the lower end of the immersion unit Milk cooling at the farm Direct expansion tanks - Milk is cooled by direct contact with the evaporator mounted at the bottom of the tank
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3 Direct expansion tanks -
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Lecture_5___milk_cooling_and_freezing - Cooling and...

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