Cheese factories use closed-circuit cooling towers primarily for hygiene and safety, precise temperature control, and stable operation. Open-circuit cooling towers cannot meet the food-grade sterility and temperature control requirements.
I. The Essential Need for Cooling in Cheese Making
Rapid Cooling After Sterilization (Critical): After pasteurization/UHT (72–75℃/15 seconds), raw milk must be rapidly and sterilely cooled to the fermentation temperature: 28–30℃ for mesophilic bacteria and 35–37℃ for thermophilic bacteria.
Instable Temperature: Poor fermentation bacteria activity, uneven acidity, and flavor/texture defects in the finished product.
Excessive Cooling Time: Bacterial proliferation, resulting in bitter cheese that spoils easily.
Curu/Shaping Cooling: After cutting, the curd needs temperature control (38→25℃). After shaping, it is rapidly cooled to below 25℃ in cold water below 15℃ to prevent uneven salt penetration during salting.
Curu/Shaping Cooling: Brine/Curing Temperature Control
Brine temperature: 4–10℃; Curing chamber: 2–8℃, requiring a continuous and stable cold source.
CIP Cleaning and Equipment Cooling
Cleaning solution needs cooling after Clean In-Place (CIP); sterilizers, heat exchangers, pumps, and other equipment generate heat during operation and require cooling to maintain stability.
✅ Absolutely Hygienic, Contamination-Free
The cooling medium (pure water/ethylene glycol) circulates within a closed coil, without contact with air or spray water, preventing dust/microorganisms/flying insects from entering, complying with food GMP and HACCP.
✅ Stable Temperature, Precise Temperature Control
Closed-Circuit cooling tower outlet water fluctuation ≤ ±0.5℃, stable throughout the year, unaffected by ambient temperature and humidity.
Open-type cooling towers: Highly susceptible to weather fluctuations, prone to problems during fermentation/curing.
✅ Pure water, less scaling and corrosion: Closed-loop internal water circulation prevents scaling, algae growth, and corrosion; heat exchangers/plate heat exchangers are less prone to clogging, requiring less maintenance and resulting in a longer lifespan.
Open-type cooling towers: Prone to scaling and algae growth, requiring frequent cleaning and posing a high risk of downtime.
✅ Water-saving + Energy-saving + Environmentally friendly: Evaporation/rinsing losses are only 1/3–1/5 of open-type towers; heat can be recovered (preheating cleaning water); no water mist overflow, keeping the workshop dry.
III. Typical Configuration (Commonly Used in Cheese Factories)
Internal Circulation: Food-grade pure water/ethylene glycol (antifreeze), supplying plate heat exchangers, fermentation tank jackets, and cooling tanks.
External Circulation: Spray water + air, responsible for heat dissipation, not in contact with the product side.
Temperature Range: 25–35℃ (fermentation), 4–10℃ (brine), 2–8℃ (maturation).
IV. In short
cheese making is a process that requires high hygiene and precise temperature control. Closed-loop cooling towers are the only cooling solution that can simultaneously meet the requirements of sterility, constant temperature, and stable operation, directly determining the quality and safety of cheese. 
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