Applications by Sector
Cooling for Dairy Industry
Chillers and cooling systems for milk and dairy products
Industrial cooling systems for milk, cheese, yogurt and dairy product processing. Raw milk cooling (2-4°C), cheese maturation chambers (10-14°C) and cold storage. ±0.5°C precision and compliance with MAPA, ANVISA and GMP standards.
Talk to SpecialistTechnical Specifications
Process Requirements
Rapid cooling of raw milk to preserve quality and prevent bacterial proliferation. Milk must reach 4°C within 2 hours after milking to ensure bacterial count within legal limits.
Heat treatment for pathogen elimination with up to 90% heat regeneration. The cooling system provides chilled water for rapid post-pasteurization cooling.
Process used for specialty cheeses and artisanal products that preserves organoleptic characteristics of milk.
Temperature and humidity control for enzymatic coagulation, curd cutting, pressing and salting. Each type of cheese requires specific parameters.
Controlled environment for flavor development, texture and rind formation. Cheeses like Parmesan require 12 to 24 months of maturation.
Precise control for lactic fermentation by Lactobacillus and Streptococcus. Rapid cooling to 4°C after reaching desired pH (4.2-4.6).
Controlled temperature during cream churning for proper butter grain formation and buttermilk separation.
Outlet air cooling and condenser cooling for the spray drying system.
Technical Analysis
The Importance of Thermal Control in the Dairy Industry
The dairy industry is one of the most demanding in terms of thermal control. Milk is an ideal culture medium for microorganisms, and small temperature variations can compromise the microbiological quality, food safety, and shelf life of the products. Proper refrigeration is essential from milking to the final consumer.
Cold Chain in Milk
Maintaining the cold chain is critical for milk quality:
- Milking:Milk leaves the cow at approximately 37°C and must be cooled to 4°C within 2 hours
- Transport:Isothermal trucks maintain a temperature below 7°C during transport
- Reception:Cooling tanks keep the milk at 2-4°C until processing
- Processing:Pasteurization followed by rapid cooling to 4°C
- Storage:Cold rooms at 0-5°C for finished products
Impact of Temperature on Quality
Temperature directly affects several quality parameters:
| Temperature | Effect on Milk | Consequence |
|---|---|---|
| > 10°C | Accelerated bacterial multiplication | Acidification, off-flavors, rejection |
| 4°C to 7°C | Slow growth of psychrotrophs | Reduced shelf life, lipolysis |
| 2°C to 4°C | Minimal bacterial growth | Preserved quality, maximum shelf life |
| < 0°C | Partial freezing | Damage to the structure, phase separation |
Refrigeration Systems for Dairies
Helioterm offers complete solutions for each stage of the process:
- Water Chillers:Supply of water at 1-2°C for plate coolers and expansion tanks
- Ice Storage Systems:Ice tanks to meet peak demand in milk reception
- Climate Control for Production Rooms:Controlled temperature and humidity for the production of cheeses and yogurts
- Maturation Chambers:Precise control of temperature and humidity for the development of special cheeses
- Cold Rooms:Storage of finished products with continuous monitoring
Energy Efficiency in Dairies
Refrigeration accounts for up to 40% of the energy consumption of a dairy. Helioterm implements technologies that significantly reduce this cost:
- Heat regeneration in pasteurization (savings of up to 90% of thermal energy)
- Chillers with high-efficiency compressors (COP > 4.5)
- Thermal storage systems for peak demand reduction
- Heat recovery for process water heating
- Automation and control for continuous optimization
Sector Challenges
Maintaining critical temperatures (2-4°C) for raw milk preservation, preventing bacterial proliferation and acidification. Bacterial count doubles every 20 minutes above 10°C.
Rigorous thermal control in pasteurization, UHT and homogenization processes. Variations of 1°C can affect pasteurization efficiency or cause product damage.
Milk truck arrivals create cooling demand peaks. Thermal storage systems are essential to meet these peaks without oversizing chillers.
Simultaneous temperature (10-14°C) and humidity (85-90%) control for extended periods. Variations affect texture, flavor and rind formation of cheeses.
Compliance with strict ANVISA and MAPA sanitary standards, including temperature traceability and audit documentation.
Dairy plants operate continuously. Cooling system shutdowns can cause production loss and compromise food safety.
Cooling represents 30-40% of energy consumption. Efficient systems are essential for business competitiveness.
Cooling systems must be compatible with CIP (Clean-in-Place) cleaning procedures and resistant to sanitization chemicals.
Our Solutions
Raw and pasteurized milk cooling with ±0.5°C precision. Capacities from 50 to 500 TR for dairy plants of all sizes.
View ProductThermal storage systems (ice bank) to meet demand peaks during milk reception, optimizing system sizing.
View ProductTemperature and humidity control for cheese, yogurt and other dairy production rooms. Stainless steel construction for sanitary environments.
View ProductAir handling for clean rooms and processing areas with high-efficiency filtration and positive pressure control.
View ProductPrecision HVAC for cheese maturation chambers with simultaneous temperature and humidity control.
View ProductPrecise water temperature control for washing, sanitization and CIP processes.
View ProductRegulations and Standards
Benefits for Your Business
Success Case
Large Dairy Plant - Minas Gerais
Complete cooling project for dairy plant with 500,000 liters/day processing capacity. The solution included centralized chilled water system with 3 chillers of 150 TR each, 2,000 kWh ice bank for reception peaks, climate control for 4 cheese production rooms and 6 maturation chambers with humidity control.
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