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  • MILK RECEPTION AND MILK TREATMENT
  • DRINKING MILK AND CULTURED MILK PRODUCTS
  • SOFT, NON MATURING (FRESH) CHEESE
  • SOFT, MATURING CHEESE
  • "PASTA FILATA" CHEESE
  • HARD AND SEMI-HARD CHEESE
  • PROCESSED CHEESE
  • MORE PRODUCTION 1    2
  • MILK RECEPTION
  • MILK TREATMENT
  • RECEPTION WITH COOLING
  • RECEPTION WITH THERMIZATION AND CLARIFICATION
  • RECEPTION WITH THERMIZATION, CLARIFYING AND BACTOFUGATION
  • RECEPTION WITH CREAM SEPARATION
  •  PROCESS
Reception with cooling
Raw milk     Cooled raw milk /0÷4°C/












The oldest but still the most common concept of designing milk reception sectors. The quantity of incoming milk is de-aerated, measured by DONI®Receive/1/ and cooled in-line by ice water at 0÷1°C with DONI®Therm/2/ to a temperature of 4 ̊С. The milk then goes for storage in DONI®Tank/5/. Reception with cooling is suitable for small or medium dairy factories, when the processing of the milk will be done the same day following reception and bacterial cleaning of the milk.
Level of automation: LLA, MLA, HLA, CIP cleaning.