Determination of the number of experimental measurements during the development of a milk cooling unit

This article analyzes the optimization of equipment parameters, which is necessary to increase the efficiency of primary cooling of milk and the use of salt mixture in terms of reducing energy consumption during its cooling. To this end, we conducted a study of existing technologies, as well as installations. During the examination of consumer properties of dairy products, the quality of certain types of products is determined in accordance with current state standards and specifications. The variability of quality is assessed by expert methods in connection with the production technology, the use of raw materials, packaging, storage, transportation and conditions of sale. When milk is frozen, its quality deteriorates. At the same time, the colloidal state of the milk is disturbed. As a result, the milk is stratified. A layer of ice forms on the vessel wall. A fat layer appears on the surface of the milk, and proteins are concentrated in the lower parts. When the milk is stratified, particles are formed, the taste changes, it becomes milky and sweet. Storage of milk and dairy products is an important issue for farms. If milk is stored on farms, it is necessary to take into account the quality of milk. The storage of milk and dairy products on the farm means the primary processing of milk. If milk and dairy products are stored for several days, it is important to process them. On-farm processing of milk consists in its cooling. Milk and dairy products are processed in several ways. The most important of these processing methods is milk cooling.