Dairy heat exchanger - with hot milk side stream by=passing heat exchanger section for mixing with chilled milk

摘要

In dairies, one part of the milk has to be pasteurised by heating and deep freezing, and another part is heated and just cooled to the cheese making temp. The heat of the hot milk is recovered by passing it in a counterflow to the cold milk. A side stream of the hot milk bypasses the reflux in a heat exchanger and is mixed with the cool milk. This saves any additional energy input for producing milk of 28-34 degrees C as required for cheese making.