Milk and whey powder
The method of preserving foodstuffs by drying them, and thereby
depriving micro-organisms of the water necessary for their growth, has
been known for centuries. According to Marco Polos accounts of his
travels in Asia, Mongolians prod
and basic knowledge
Cheese has been made in most cultures since ancient times.
Cheese is a milk concentrate, the basic solids of which consist mainly
of protein (actually casein) and fat. The residual liquid is called whey.
As a rule o
Membrane technology is a proven separation method used on the
molecular and ionic levels. Since the beginning of the 1970s, this
technique has been adapted for the dairy industry.
Definitions of some frequently used expression
Cleaning of dairy equipment
Aspects of cleaning
The arrangements for cleaning equipment that comes in contact with
products are an essential part of a food processing plant. It must be kept
in mind that food manufacturers are always obliged to maintain hi
Removal of water
Concentration of a liquid involves evaporation of a solvent, in most cases
water. Concentration is distinguished from drying in that the final product
the concentrate is still liquid.
There are several reasons for concentrati
Some historical data
A newly invented appliance for separating cream from milk was described in
the German trade journal Milch-Zeitung dated the 18th of April 1877. This
was a drum whi
Pipes, valves and
The pipe system
The product flows between the components of the plant in the pipe system.
A dairy also has conduit systems for other media such as water, steam,
cleaning solutions, coolant and compressed air. A waste-water syste