Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 2
Electrical energy
Cream
(Milk powder)
Sugar
(Gelatine)
(Starch)
Dust
Culture
Electrical energy
Water
Water, electrical
energy
Fruit
Water, steam,
electrical energy
Waste water
Electrical energy,
refrigeration
Electrical energy,
refrigeration
Powder dosing
station
Raw milk
Separator
Standardisation system
Pasteuriser
Holding section
Homogeniser
Cooler
Preheater
Evaporator
(circulation)
Standardised, tempered yoghurt milk
Incubation tank
Stirrer
Cooler
Sterile tank
Filling machine
Cooling tunnel
Cold room
Preheater
Culture dosage
Filling machine
Incubation room
Stirred yoghurt Set yoghurt
Figure 2.16: Yoghurt production
[9, Verband der Deutschen Milchwirtschaft (German Dairy Association), 1999]
2.2.5.6 Ice-cream
Waste water
(Concentrated/
UF milk)
88 January 2006 RHC/EIPPCB/FDM_BREF_FINAL
Heat
Electrical energy,
steam, water
Heat, noise,
waste water
Service room
Steam, electrical
energy, water
Waste water
Electrical energy, water
Waste water,
noise
Electrical energy,
refrigeration
Waste water
Noise, heat
Noise, heat
Ice-cream is a dairy based product which typically contains 6 to 12 % fat, 7.5 to 11.5 % non-fat
milk solids, and 13 to 18 % sugars. Stabilisers, emulsifiers, colours and flavours are also added.
Sugar is usually added as sucrose, and the non-fat milk solids are usually from skimmed milk
solids. The fat source may be milk, cream, butter or butter oil. Most ice-cream contains
vegetable fat. The ingredients are blended, heated to around 70 to 75 ºC and homogenised. The
mixture is then pasteurised by heating to 80 – 85 ºC for 2 to 15 seconds before cooling and
ageing by holding at chilled temperatures for 4 to 24 hours.