Dairy
Dairies require accurate temperature control. There is only once chance to cool the milk, so you’ve got to get it right.
Many years ago it was determined that maintaining milk at a cool temperature preserves it. By utilizing a chiller, the milk is cooled and preserved.
What does the chiller do for dairies?
A chiller provides a reservoir of ice water to rapidly cool milk in the vat after processing or after milking. The ice water is pumped out of the chiller and circulated through the water jacket of the pasteurizer and then returned to the chiller. For faster cooling, food grade propylene glycol can be added to the water to lower the freezing point.
Who needs a chiller?
Not every processing operation requires a chiller. Chillers are necessary if you are using the vat as a bulk tank and need to cool the milk to storage temperature (<45 degrees) or if you are bottling milk. Milk must also be cooled to 45 degrees before being bottled and you will need some method of chilling the milk. Note that many cheese makers and yogurt makers do not need chillers because they can just run tap water through the vat to cool the milk to culturing temperature (typically 110 degrees to 85 degrees). Yogurt can be packaged at culture temperature.
BV Thermal System offers user-friendly portable chillers that easily integrate into your dairy process. Engineered for a production environment, designed for easy set-up and manufactured with highly reliable, cost effective components.
Chillers for Dairies
Mercury Chillers
Rackmount Chillers.
Low Temperature Chillers