Milk Chilling - Overview

Improve milk chilling energy efficiency by up to 18%

Farms audits have shown that around 17% of the total energy used on a dairy farm goes into chilling milk.

Milk leaves a cow at approximately 38.6°C and needs cooling to below 7°C within three hours of milking and often the need be stored before pickup. Until the milk is collected it needs to be kept at the chilled temperature (often around 4-5°C), which is usually below the surrounding ambient conditions. One collection per day is standard.

There are a few ways to reduce the amount of energy you use to chill milk. Immediate savings can be realised by following these simple but effective energy saving tips:

To make a reduction to your long-term milk chilling operating costs, the best opportunities include: