Displaying items by tag: Milk cooling

Raw milk grows bacteria rapidly above 7˚C, so adequate milk cooling is essential for ensuring quality milk is supplied.

You can efficiently cool milk before it enters the vat using reliable, cost-effective systems to chill milk quickly.

Energy management is a key way dairy farmers and sharemilkers can cut costs and improve profits.

Milk cooling affects milk quality: the quicker the milk is cooled after milking, the better the quality when it is collected from the farm.

If your milk cooling system is not capable of meeting the new milk cooling regulations, you may need secondary cooling. 

We have all had to deal with milk quality issues onfarm at some stage in our farming careers — whether it be a freezing point grade or high bulk somatics on the first pick-up or perhaps an antibiotic scare during the season.

Farm dairy operators must have an auditable system that confirms milk cooling requirements are met. 

Plate heat exchangers (PHE) are the most cost-effective way to cool milk, says DairyNZ.

MPI says a farm dairy must act to correct milk cooling performance if data show the milk is not being cooled within the required parameters. 

Milk cooling affects milk quality: the faster milk is cooled after milking, the better its quality at collection.