FIELD: cooling and storage of milk; dairy farms and dairy and food-processing industries. SUBSTANCE: heat-insulated milk bath has gas and liquid chambers. Liquid chamber is provided with milk level limiter. Gas chamber is connected with vacuum pump discharging water vapor from milk surface. Expenditures of energy required for cooling milk are reduced by 2 to 2.5 times. After cooling, fat content of milk increases by 4 to 5%. Ecological purity is achieved due to exclusion of Freon and other cooling agents. EFFECT: enhanced efficiency. 1 dwg, 1 tbl
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Authors
Dates
1995-04-20—Published
1992-12-21—Filed