Many decades ago it was common practice to wait for equipment to fail and then repair it. Generally speaking, management regarded maintenance as a necessary cost of doing business. As time and technologies evolved, this standard way of working and thinking began to change.
Several years ago, a large U.S. cheese plant added an ultrafiltration system to recover whey proteins. The plant was specified to run 2 million lbs of whey per day, producing an 80% whey protein concentrate. But upon startup, the WPC was only 75-77%. The lower quality concentrate had to be sold in a different market at a substantially lower price, costing the dairy about $15,000 a month in lost profits.
A new turnkey RFID label printing package called the RFID Starter Kit is now available from Avery Dennison Printer Systems. The comprehensive equipment-and-service RFID Starter Kit enables companies facing retailers'
Processing and packaging is what dairy processors do, and for most dairy products the second part of the equation is done with filling equipment. Whether it's a gravity fed rotary filler for gallon jugs of milk, a volumetric ice cream filler or an in-line cup filler for yogurt, the filler is the integral packaging component in most dairy lines.
Explaining the High Temperature Short Time (HTST) system of pasteurizing milk, as well as ultra-pasteurization.
March 1, 2005
The dairy industry in the United States has a long history of producing a safe, wholesome, and convenient beverage for consumers. This enviable record is the result of the industry's ability to adapt its processing, packaging, and handling of this complex product to meet food safety requirements and consumer needs.
Imagine improving product safety, satisfying new tracking requirements, reducing waste and improving inventory management every time you move a pallet of products. That's what a well-planned bar code and radio frequency identification (RFID) data collection system can do.
The importance of an effective cleaning and sanitation program in managing microbial safety and quality has been recognized since dairy products were first produced. As shelflife is extended, diligent application of cleaning and sanitation principles is increasingly important. Consumer demand for new products that are processed on dairy lines, such as soy beverages and fruit juices, has added a new level of complexity and a new hazard that needs to be managed - that is, food allergens.