Dairy Industry Chillers
Dairy Process Chillers: Essential Cooling Solutions for Milk, Cheese & Yogurt Production
Precise temperature control with industrial chillers ensures quality and safety across dairy manufacturing. Explore critical cooling applications and technical requirements.
Milk Cooling Systems Post-Collection
Process: Rapid cooling from 37°C to 4°C (39°F) within 2 hours of milking.
Key Requirements:
Bacterial growth rate reduction: 90% at ≤4°C (FDA CFR 113)
Energy-efficient process chillers with ≤0.5°C fluctuation
Stainless steel construction (3-A Sanitary Standard compliant)
Pasteurization Chillers
Process: Heat milk to 72°C (161°F) for 15s → immediate cooling to 4°C.
Technical Specs:
Plate heat exchangers paired with water-cooled chillers
Flow rate: 10,000 L/h for medium dairies
0.1°C precision to prevent thermophilic bacteria survival
Cheese Production Cooling
| Stage | Temp Range | Chiller Function |
|---|---|---|
| Curd Formation | 32-35°C (90-95°F) | Maintain bacterial culture activity |
| Pressing/Aging | 10-15°C (50-59°F) | Slow proteolysis for flavor development |
Equipment: Glycol chillers with food-grade inhibitors
Yogurt & Fermented Dairy Cooling
Critical Control Points:
Post-pasteurization cooling to 40-45°C (104-113°F) for culture addition
Post-fermentation rapid cooling to 4°C to: Stop fermentation at pH 4.5
Prevent over-acidification
Solution: Modular process chillers with CIP compatibility
Ice Cream Manufacturing Chillers
Phase Change Requirements:
- Mix cooling from 65°C → 4°C pre-freezing
- Continuous freezing at -6°C (21°F) with 50% overrun
System Components: - Low-temperature chiller units (-10°C capability)
- Scraped surface heat exchangers
Technical Specifications for Dairy Chillers
| Parameter | Requirement | Industry Standard |
|---|---|---|
| Materials | 316L stainless steel/EPDM seals | 3-A Sanitary Certification |
| Temp Control Accuracy | ±0.3°C | ISO 9001/BRCGS |
| Cooling Capacity | 20-500 TR (Tons of Refrigeration) | ASHRAE 15 |
| CIP Compatibility | 4% NaOH/1% HNO3 resistant | EHEDG Guidelines |
Why Choose Specialized Dairy Chillers?
- Bacteria Control: Maintain ≤10,000 CFU/mL in raw milk (vs. 100,000+ without cooling)
- Energy Savings: Variable speed compressors reduce by 35% vs. conventional HVAC
- Product Quality: Prevent fat separation in milk, ice crystal formation in ice cream
Certified Solutions: NSF-approved dairy process chillers with automated cleaning cycles.
Need a Dairy-Grade Chiller System?