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• Power Reliability – power failure and subsequent loss of refrigeration systems results in spoiled milk products and a loss of revenue
• Food Safety – a constant supply of steam and hot water ensures that milk products are being properly disinfected and processing equipment is being sanitized
• Cost of Energy – milk processing is an energy intensive industry, requiring 167 kWh and 56 kWh of thermal and electric energy respectively per ton of milk produced – fluid milk processors spend over $160 million on purchased electricity annually. (UNFAO)
Reciprocating engines, with a power size range of 30kW–8MW, generate engine jacket heat from 180-200°F, and exhaust heat at around 1200 °F. Industrial turbines, with a power range from 1-20+ MW, generates heat from 900-1100°F. This heat can be recovered and used to heat or cool products in a variety of food processing steps such as:
• Thermisation – heating raw milk to extend refrigeration time – requires temperatures of 57-68 degrees C for 15 seconds (Dairy Training & Development Council)
• Pasteurization – heating milk to destroy microorganisms and enzymes – requires heating the milk to at least 71.7 degrees C for 15 seconds, followed by an immediate cooling to 6 degrees C (Dairy Training & Development Council)
• Sterilization – filled milk bottles are sterilized after packaging – bottles conveyed through a steam chamber at 110-130 degrees C for 10-30 minutes (Dairy Training & Development Council)
• Ultra heat treatment – quick sterilization process that does not destroy milk chemistry – steam heats milk to 140 degrees C for a period of 1-2 seconds (Dairy Training & Development Council)
• Large refrigeration capacity required to store raw and processed milk
• Bottles/packaging must be sterilized before being filled
Milk is collected from farms and transported to the processing plants. Upon arrival, milk is tested for a variety of things, including texture, smell, composition, and hygienic quality. Milk is then cooled and stored until it can be processed.
Milk is decontaminated using one of a number of heat treatments, including thermisation, pasteurization, sterilization, and ultra heat treatment. Milk can be processed into standardized whole, semi-skimmed, or skimmed milk. The fat content in whole milk and semi-skimmed milk is standardized by separating the milk into the skim and cream, and then blending the skim and cream together in specified proportions until the desired composition is achieved. Skim milk results when whole milk is introduced into a centrifugal separator which separates the light fatty phase from the denser non-fat phase. The milk is then homogenized, reducing the size of fat globules before cooling and packaging. (Dairy Training & Development Council)
Milk Processor Education Program
International Dairy Foods Association
Wisconsin Milk Marketing Board
National 4-H Dairy Conference - September 26-29, 2004
World Dairy Expo - September 28-October 2, 2004
BevExpo
2004 - September 29-October 1, 2004
2005 Dairy Forum - January 9-12, 2005
Hermany Farms
Dairygold Cooperative: http://www.irishenergy.ie/uploads/documents/upload/publications/cs_opet_3_chp_at_dairygold.pdf
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