Whey Cooling: Temperature Control to Preserve Quality and Utilization

Whey cooling is a fundamental step in dairy processing, especially after cheese production. Whey is a valuable byproduct, rich in proteins and nutrients, which can be reused in the manufacture of ricotta, dairy beverages, and food supplements.
To maintain its properties and prevent the proliferation of microorganisms, whey needs to be cooled rapidly, usually to 4 °C, immediately after separation. This process is carried out using heat exchangers fed with chilled water from a chiller.
The chiller ensures stable and precise temperatures, ensuring that the whey maintains its quality and can be processed safely and efficiently. In addition, the system offers low energy consumption and continuous process control, optimizing production yield.
In short, the chiller is essential in cooling whey, ensuring preservation, quality, and maximum utilization of one of the most important byproducts of the dairy industry.