FOOD & DRINK TECHNOLOGY 41
“… Membrane filtration has proven to be a powerful technology for solving many of the challenges facing the dairy industry.”
back into the clean caustic. Recovery can be up to 95 per cent, 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.
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 Te caustic recovery technology is the latest development in the category 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.
Te 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
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. Tis makes it possible for micro organisms to grow and eventually spoil the brine. For this reason the brine has traditionally been pasteurised or
discarded.Today, DSS has a membrane-based technology (Brine Clear), in which bacteria, fines and some of the nutrients are removed by microfiltration. Te 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.
Enter 41 or ✔ at
www.scientistlive.com/eurolab
Karsten Lauritzen is Manager R&D, DSS Silkeborg, AS, Silkeborg, Denmark.
www.dss.eu
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www.flexlink.com Above The DSS BrineClear System. Circle 41A or ✔ at
www.scientistlive.com/eurolab Ad_89x261_EN.indd 1 2011-05-03 14.02
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