Cooling Applications in Dairy

In the dairy industry, cooling is crucial for managing temperature without mixing mediums. It ensures precise control during stages like post-pasteurization, storage, and fermentation. Cooling is important for both technical and quality aspects of dairy production, directly influencing the safety and shelf life of products. Its impact in temperature management and energy recovery is invaluable, making it essential in dairy processing.

Cleaning a dairy heat exchanger is essential for performance and product safety. Here’s a guide to cleaning a dairy heat exchanger:

1. Disassemble the Heat Exchanger: Depending on the type (plate or tube), disassemble as needed, following guidelines to access internal surfaces.
2. Pre-Rinse: Flush with water to remove loose dairy residues.
3. Use a Cleaning Solution: Prepare a caustic cleaner (e.g., sodium hydroxide) to remove proteins and fats. Circulate for 30-60 minutes.
4. Rinse Thoroughly: Rinse with water until clear.
5. Sanitize: Use a sanitizer like peracetic acid to disinfect. Circulate as specified.
6. Final Rinse: Flush with potable water.
7. Inspect: Check for damage and reassemble per instructions.

In dairy cooling, heat exchangers manage temperature by cooling milk or cream without direct contact, or precooling before further processing. They control energy balance, ensuring effective cooling, energy savings, and high-quality dairy products.

In dairy cooling, main heat exchangers include plate-and-frame for efficient heat removal, shell-and-tube for robust viscous handling, tube-in-tube for gentle transfer, and chillers for precise control. Together, they manage energy balance, ensuring effective cooling, savings, and quality products.