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Milk and Dairies

In milk & dairy plants we make systems for:

  • Reception - row milk cooling
  • Milk cooling after pasteurization
  • Cheese maturing / curing rooms
  • Yogurt maturing rooms
  • Production areas low temperature air-conditioning: 12o - 16o C
  • Production areas ventilation with fresh-filtered air
  • Cold rooms for final product storage:
    • 0o / +4o C for milk, cheese & yogurt
    • -18o / -30o C for frozen butter

Recommendations for Dairy Products Storage Conditions

 

Storage Conditions

Product

Storage Temperature oC

Relative Humidity %

Storage Life

Butter

0

75 / 85 %

2 - 4 weeks

Butter frozen

-23

70 / 85 %

12 - 20 months

Cheese (long storage)

0 / 1

65 %

12 months

Cheese (short storage)

4

65 %

6 months

Cheese processed

4

65 %

12 months

Milk evaporated

4

 

24 months

Milk pasteurized

4 / 6

 

7 days

Milk raw

0 / 4

 

2 days

Yoghurt

4

 

2 - 4 weeks

The above tables contain information from ASHRAE Refrigeration Handbook 2010


 



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