Sensors & transducers


Combination sensors optimise dairy industry processes


M


aintaining competitiveness in today’s dairy processing industries depends upon a


combination of factors including; the degree of automation, efficiency of production, hygienic design, effective cleaning and, ultimately, food safety. Like a fine balancing act, the dairy processing industry treads a thin line between food safety and equipment efficiency. With the likelihood of there being a strong focus on improving the efficiency of the process, sensors are now playing an increasingly important role. Sensing and instrumentation


specialists Baumer develops sensors together with customers to meet their specific requirements, a good example of which is their flow and temperature sensors for filter monitoring applications in the dairy industry. Today, many foods such as yoghurts, milk drinks and quark are enriched with additional protein and these protein-rich foods are claimed to have nutritional benefits to support the build-up of muscle. This is why sportsmen and women frequently use additional protein powders and shakes, the production of which can be optimised if filtration processes are monitored using the right sensors. A good example of this is at Homann,


part of the Müller Group, manufacturers’ of a wide range of dairy products including yoghurts, milk drinks, mayonnaise and salad dressings. Baumer has helped Homann in achieving their goal of maximising process optimisation in their production processes, thanks to the features and benefits of their monitoring sensors.


40 February 2022 Instrumentation Monthly


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