Important Information On Chilling Milk

Posted by Johannapope on October 18th, 2017

Chilling is an inevitable process once the milk is received at the collection center. It becomes really easy and safe to transport milk when it is chilled properly at a Chilling Center. When you transport milk without chilling, microbial growth causes deteriorative changes. On the other hand, Chilled Milk can be transported without worrying about any deteriorative changes.

Why Should You Chill Milk?

There are three reasons behind the chilling process of milk. The first one is to control the bacteria growth and the second one is to prevent or minimize the micro-induced changes. Last but not the least; chilling optimizes the shelf life of milk. One thing to realize is that milk chilling invites extra costs and consequently, the processing expenses also increase. Another factor you need to understand is that the process of chilling process is not going to destroy the microorganisms and it also does not make milk eligible for human consumption. Basically, it is a method of checking microorganism growth for a specified period of time.

Several factors determine the process of chilling and they include the available facilities in a chilling center, amount of milk handling and time needed for cooling and keeping the milk in the chilled state till the processing is done. Most common methods chilling methods are Container or Can immersion, Surface cooler, Plate heat exchanger, Tubular cooler, Bulk milk coolers, Rotor freeze, Brine cooling, Ice cooling and Mechanical cooling. One of these methods must be chosen based upon the unique needs of a diary farm.