Denmark - June 2011

Milk Recovery
Milk Recovery is defined as concentration
of the intermediate phase of
a flush, where flush water and milk
is mixed. The intermediate phase is
therefore diluted milk that ends up
in the waste water, wasting the value
of the solids contained. DSS has developed
a membrane based technology,
where the intermediate phase is
collected in a silo and the total solids
content is concentrated to that of the
original milk (approx. 9-13 % DM)
by removing water by means of RO.
Consequently, the dairy optimises
use of the raw material (milk), and
reduces the environmental load by
not wasting the dry matter and making
it possible to reuse the recovered
water.
So Milk Recovery will save you
money and protect the environment
at the same time.
Caustic Recovery
The Caustic Recovery technology is
the latest development in the cat-
NR. 21
egory of membrane based recovery
technologies from DSS. Focus is on
dairy ingredient installations where
large volumes of caustic are used
every day for cleaning of evaporators
and dryers.
The principle of the technology is
to collect all the spent caustic in a silo
and send it through a filtration unit,
where suspended solids and some
of the dissolved solids are removed.
Clear caustic is recovered and fed
back into the clean caustic. Recovery
can be up to 95 %, depending on the
volume of suspended solids.
Caustic Recovery will reduce the
consumption of caustic and reduce
the need for heating, as the filtration
process can run at 70°C.
Brine Recovery
A brine bath is continuously being
polluted by the cheese. Proteins, fines
and other nutrients accumulate in
the brine when the cheese is leaving
the process step. This makes it possible
for micro organisms to grow
International Dairy Books
Your supplier of dairy literature
International Dairy Books is a publishing
house specialising in literatur for the dairy
industry.
We have sole distribution of ”Cheese Technology
- A Northern European Approach”,
”Dairy Processing Handbook” and ”Handbook
of Milk Powder Manufacture”, but in
addition we offer a long line of technical
and scientific dairy books from publishers
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Visit www.dairybooks.dk to order
and eventually spoil the brine. For
this reason the brine has traditionally
been pasteurized or discarded.
Today, DSS has a membrane based
technology (Brine Clear), in which
bacteria, fines and some of the nutrients
are removed by microfiltration.
The system operates like a “kidney”
and is very flexible. Some dairies operate
Brine Clear on a continuous basis;
some only run the system when
needed.
By use of the Brine Clear system
from DSS the brine can remain in
production longer than before, saving
time and money otherwise spent
on renewing and pasteurizing the
brine. ■
International Dairy Books, Munkehatten 28, DK-5220 Odense SØ
Tlf. +45 66 12 40 25, Fax +45 66 14 40 26, info@dairybooks.dk, www.dairybooks.dk
Danish Dairy & Food Industry … worldwide 2011 35