Milk Cooling

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Rapid and efficient milk cooling is essential for preserving milk quality. Milk leaves the udder at approximately 35°C and the heat in fresh milk must be quickly removed. Milk retains a natural resistance to bacteria immediately after extraction, but only rapid cooling to a storage temperature of around 4°C to 6°C, prevents or minimizes further micro-organism growth.

Our companyl offers most comprehensive range of technical, on-farm milk cooling equipment globally, because we recognize the importance of effective cooling to quality milk production.

Read more about milk cooling and storage systems and products by using the top navigation menu.

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