Cooling of milk
Efficient cooling of the raw milk after milking is the best way to prevent
bacterial growth. Various cooling systems are available; the choice depends
on the produced volume of milk.
An in-can cooler, shown in Figure 1.13, is suitable for small producers. It
is much favoured by users of chilled water units and producers using directto-
can milking equipment.
An immersion cooler is designed for direct cooling of the milk in churns