About two-thirds of the worldwide produced milk is sold in the form of daily/school milk, buttermilk, milk powder and desserts. The remainder is used for the production of cheese, butter, food ingredients such as ice cream, sauces and coffee creamer, semi-finished products for the pharmaceutical industry, and even for toothpaste. Whereas earlier, every village had its own dairy, increases in scale now mean that most countries just have a few large producers.
Our dairy customers use the oldest form of refrigeration in the cooling process after pasteurisation and homogenisation. Our staff are very familiar with this simple procedure of ice water and milk using a plate exchanger, and with the issues of bulk processing and storage of such a delicate product, when it comes, for example, to hygiene, climate control, minimal energy usage, large capacity and reliability.