Heat Exchanger

One of the most important requirements of modern dairying is to be able to control the temperature of products at every stage in the process.

Heating and cooling are therefore very common operations in the dairy. Almost all heat treatment of dairy products is carried out in plate heat exchangers.

The plate heat exchanger (PHE) consists of a pack of stainless steel plates, clamped in a frame.

The frame may contain several separate packs-sections-in which different stages of treatment such as preheating, final heating, holding and cooling take place.

The heating medium may be vacuum steam or hot water, and the cooling medium cold water, ice-water or brine, depending on the required product outlet temperature.

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Homogenization means that the fat globules are subjected to mechanical treatment which breaks them down into smaller globules, uniformly dispersed in the milk.

This treatment reduces the mean diameter of the fat globules bay factor of about 10.

The number of fat globules in homogenized milk is about 10,000 times greater than in untreated milk.

The effect of homogenization on the chemical and physical structure of milk has many advantages:

•  Uniform distribution of fat, no creamline

•  Whiter, more appetizing color

•  Faster coagulation in the manufacture of rennet cheese

•  Reduced sensitivity to oxidation

•  More full-bodied flavor

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