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Case study: Using heat wisely to improve dairy process efficiencies

Posted: 1 November 2015 | | 1 comment

Case-study--Using-heat-wisely-to-improve-dairy-process-efficiencies

Read how Longley Farm has recently invested in two new HRS corrugated tube heat exchangers to remove heat from products during processing…

This free-to-view case study describes how new HRS corrugated tube heat exchangers have benefited Longley Farm, improving their operational efficiencies and ultimately cutting costs.

Longley Farm is the world’s leading commercial manufacturer of uncooked fresh curd which is the key ingredient in a traditional Yorkshire curd tart. Other more familiar products include butter, cream, buttermilk, yogurt, cottage cheese, crème fresh, sour cream and fromage frais. Longley Farm also makes its own ice cream, which is sold exclusively at its shop in Holmfirth. All products are made without artificial additives, colourings, preservatives or stabilisers and are sold in local shops and some national supermarkets. They have also found favour with restaurants and leading chefs including Jamie Oliver and Raymond Blanc.

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As you would expect in such an environment, the factory operates a number of heat exchangers to remove the heat from processing and manufacturing its dairy products which must be chilled for sale. Most of these heat exchangers are of a traditional plate design, which is fine for simple heating or cooling purposes, but recent upgrades to the lines which produce fresh cream and Yorkshire Curd have seen new corrugated tube type heat exchangers installed.

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One response to “Case study: Using heat wisely to improve dairy process efficiencies”

  1. Wendy Gerbrands says:

    Great article! Big fan of Jersey milk production. Brings back memories of life on the farm in Maine…unprocessed milk would go directly from the tank to our cereal bowls. Could never drink milk from a supermarket after that!!!

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