Dairy Processing

Milk and dairy products are rich in nutrients and microorganisms. This necessitates that the strictest temperature control processes are adhered to in producing and distributing these products.

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The dairy sector produces numerous products with individualised processes and requirements. Common to all of these is the need for cooling to ensure product quality and extend its shelf life. As the product is fundamentally intended for consumption, strict temperature control is necessary from farm to table. A break in the cold chain at any point leads to decreased product quality and shelf life.

From the initial cooling after collection to the re-cooling after pasteurisation to the transportation and storage requirements, the various processes and temperature regimes impact the product life span, quality, and desirability to consumers

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