Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 2
Electrical energy
Hot air
Refrigeration
lecithin
(for instant whole
milk powder)
Electrical energy
Water
Concentrated milk
Spray drier
with integrated static fluidised bed (optional)
Dust
External vibrating fluidised bed
Cyclone(s) *
Bag filter *
Dust
Water vapour
Exhaust air
Noise
Filling machine
(sacks, big bags or
silo)
84 January 2006 RHC/EIPPCB/FDM_BREF_FINAL
Sieve
Animal feed Milk powder
* if required to meet emission limits
Exhaust air
Dust
Exhaust air
Food quality with
filter suitable for CIP
Figure 2.13: Flow sheet of powdered milk production
[9, Verband der Deutschen Milchwirtschaft (German Dairy Association), 1999]
2.2.5.3 Butter
Dust
Water vapour
Exhaust air
Noise
Dust
Exhaust air
Dust
Exhaust air
Dust
Exhaust air
Waste
Butter is produced from cream which is centrifugally separated from pasteurised milk. The
cream contains around 35 to 40 % milk fat. The process is basically a mechanical one in which
cream, an emulsion of oil in water, is transformed to butter, an emulsion of water in oil. This is
achieved by a process of batch or continuous churning. Cream is rapidly chilled and held at that
temperature for a set period in a process known as ageing. The cream is then subjected to
churning and working. Churning agitates the cream to partially break down the oil in the water
emulsion until fat globules bind together to produce butter grains. The liquid phase called
buttermilk is removed and the butter grains are washed in water. Salt may be added before the
working stage of the process begins. This involves slow agitation of the grains, subjecting them
to a kneading and folding action. The butter is packaged and stored, typically in chilled or
frozen storage. A number of continuous techniques are available such as methods in which
cream is subjected to high speed churning and continuous working. Figure 2.14 summarises
continuous buttermaking.