The modern dairy industry is highly technological and the demands for temperature control throughout the value chain are rigid. In production, end products such as milk, yogurt and ice cream require precise temperature management to achieve a consistent quality in a safe and efficient way.At Danfoss, we have the experience and knowledge to act as a competent and trustworthy partner for the global dairy industry. Further, we have the industrial refrigeration solutions to provide our customers with accurate temperature control and a consistent production flow.When hygiene really matters and corrosion is a serious risk due to the harshness of the environment, stainless steel is your ideal choice for refrigeration systems. Danfoss brings the required competence from developing and producing stainless steel valves for industrial refrigeration for a number of years.
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• Raw milk cooling: Raw milk needs to be kept cold after collection• Milk collection: Raw milk filtering and purification• Raw milk storage: Raw milk must be stored at a temperature of +4º C to +6º C• Temperature storage: After pasteurization, the milk is stored and cooled temporarily for post UHT or packaging process• Sterile storage: Both pasteurized milk and high-temperature sterilized milk must be stored in a sterile and low-temperature environmentCooling way: Ammonia, CO2 or ice water
Pasteurization is a vital step in the handling of dairy products. After pasteurization, the now hot milk must be cooled quickly to a temperature below +4 °C in order to keep enzymes active.Cooling way: Ice water is used for cooling, which can be achieved with ammonia or CO2 heat exchanger
The ice cream mix is frozen by agitation and air to form some ice crystals and to expand volume.Cooling way: Congealing machine is used for cooling at -6 °C to -9 °C
After filling and packaging, the frozen ice cream must be kept at freezing temperatures to fix shape and hardness.Cooling way: Ammonia or CO2 instant freezer
Fermentation is a key step in the production and processing of yogurt. The taste of the yogurt is decided by the lactic acid culture, which is affected by the fermentation temperature; the cooling process can reduce microorganism and enzyme activity. To avoid over-produced acid, the maturation process may further improve the flavor. Set yogurt: The set yogurt must be stored at 0 °C to +4 °C immediately after fermentation for 24 hours before sale, during which the acidity will increase Churned yogurt: After fermentation, stirred yogurt must be cooled to +10 °C to +20 °C before storage, and maturation and storage must take place at 0 °C to +7 °C. Cooling way: Ice water is used for cooling, which can be achieved with ammonia or CO2 plate heat exchanger.
After packaging, pasteurized milk needs to be stored in the refrigeration house at +4 °C to ensure the quality of the milk.• Finished yogurt products need to be kept at 0 °C to +4 °C in order to maintain appropriate acidity and avoid deterioration• Finished ice cream products need to be stored at -24 °C to -28 °C in order to maintain the desired product hardness and inhibit bacterial growthCooling way: Storage in refrigeration house using ammonia or CO2