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REFRIGERATION IN THE DAIRY INDUSTRY.

LE FROID DANS LA FILIERE LAIT.

Author(s) : ANQUEZ M.

Type of article: Article

Summary

VARIOUS PROCESSES FOR COOLING MILK ON THE FARM, MAINLY DIRECT EXPANSION COOLERS (WHICH ARE SPREADING, AT LEAST IN FRANCE) AND ICED WATER TYPE COOLERS. A LAST DEVELOPMENT FOR SAVING ENERGY CONSISTS IN RECOVERING CONDENSER HEAT. COOLING LOADS ARE SMALL IN DAIRY PLANT PRODUCING RAW MILK, SINCE THE DEVELOPMENT OF UHT MILK, WHICH HAS TO BE COOLED AFTER HEAT TREATMENT. IN BUTTER-MAKING, THE CHURNING PROCESS HAS BEEN COMPLETELY CHANGED AND CONTINUOUS EQUIPMENT NO LONGER USES REFRIGERATION AS CHURNS DO. IN CHEESE-MAKING, REFRIGERATION IS ABSOLUTELY NECESSARY FOR THE CONTROL-DRYING OF SOFT CHEESE AND RIPENING, A COMMON STAGE IN THE MANUFACTURE OF ALL KINDS OF CHEESE. FREEZING IS USED FOR STORING BUTTER AND CURDS IN CHEESE-MAKING. G.G.

Details

  • Original title: LE FROID DANS LA FILIERE LAIT.
  • Record ID : 1983-1863
  • Languages: French
  • Source: Génie rural - n. 11
  • Publication date: 1982/11
  • Document available for consultation in the library of the IIR headquarters only.

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