Creams and Concentrates

Dairy Heat Exchangers for Creams and Concentrates

Processing creams and concentrates demands gentle yet efficient heat transfer to manage high fat content, prevent emulsion breakdown, and achieve desired solids levels. Dairy heat exchangers, such as plate-and-frame for efficient pasteurization, shell-and-tube for robust handling of viscous streams, tube-in-tube for low-shear applications, and chillers for precise cooling, enable HTST or UHT treatments up to 150°C followed by rapid chilling to 4°C, complying with FDA, PMO, and 3-A standards while reducing fouling from proteins and fats.

• Cream Pasteurization: Heat exchangers heat cream to 72–85°C for HTST, killing pathogens while preserving fat globules and texture in whipping or heavy cream products.

• Concentration Evaporation: Multi-effect falling film systems concentrate skim milk or whey to 50%+ solids at 50–70°C under vacuum, minimizing caramelization and energy use.

• Regenerative Cooling: Post-processing cooling drops concentrates to 4–10°C using glycol chillers, preventing crystallization and ensuring stability during storage.

• UHT for Extended Shelf Life: Tubular exchangers sterilize cream at 135–150°C for aseptic packaging, enabling ambient storage without separation.

• CIP for Viscous Residues: Automated clean-in-place cycles remove fat and protein buildup, restoring efficiency in high-fouling cream and concentrate lines.