Storage of the Raw Milk
Storage is an activity in which is kept between reception and processing.
Storage helps is balancing the different capacities and timings between reception and processing, which are independent activities. This becomes necessary, especially when milk reception is on a 24 hour basis or when reception takes place within a short time, all in function of the optimal utilization of the milk tankers.
The total volumes of the storage silos can be very different and can vary from 20 to 100% of the daily reception volume. Usually storage vessels (or silos) are installed individually on the outside of the buildings, are made of stainless steel of fiberglass.
Before the milk enters a silo, it can if necessary, be passed through a plate heat exchanger in order to reach a storage temperature of < 6 degree Celsius. During storage the milk must be stirred several times in order to avoid destabilization of the fat distribution by creaming and to maintain a constant temperature.
Stirring with too high mechanical stress can result in significant defects in the milk, especially the milk fat; this is the case when air is incorporated into the milk.
During storage, milk should be stirred in such a way as to avoid creaming of the fat. Stirring should begin only when the stirrer wings are completely covered by milk.
Storage of the Raw Milk
