Flow-through steam milk cooler with a capacity of 250 l/h

Abstract

One way to increase the duration of the bactericidal phase of freshly milked milk is to cool it quickly. At the same time, the relatively low average logarithmic temperature head between the temperature of fresh milk and the temperature of the coolant used (in most cases it is water) necessitates the use of highly efficient flow-through coolers capable of functioning reliably under summer dairy farm operating conditions.

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