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.
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