Optimization of whey processing in cheese production

Whey is a by-product of cheese production that still contains a percentage of fat, which can be reused in cheese production. The factory extracts the whey from the buffer silos and sieves it using a whey separator. The surplus whey, consisting of curds, comes out as fairly dry material from the intermediate frame of the whey separator. This dry curd can be reused in cheese production after processing.

The cleaned whey flows into a balance silo and then to a skim centrifuge, where the remaining fat is removed for reuse in cheese production. The leftover skimmed whey is either spread over the farmers' fields or passed through a membrane filter to remove any remaining curds. The whey that has passed through the membrane filter can subsequently be sent for protein powder production.

Cheese manufacturers face loss of their product during the process of separating remaining curd residues from whey. The mixture can be passed through a centrifuge, but the high speed of the centrifuge turns the curd into a hard mass that is completely unsuitable for further (re)use.

Solution:

Various tests conducted with the round whey separator quickly demonstrated that excellent separation of curd and whey could be achieved using a sieve with a mesh size of 400 mesh (34 micron opening).

The three-dimensional vibrating motion of the Sweco Separator ensures that the fine curd clumps together without damage. The curd is discharged via a top outlet on the upper frame, and the clean whey is discharged via a standard outlet on the table frame.

CLEAN-IN-PLACE (CIP) SYSTEM on Your Whey Separator

The use of a CIP (Cleaning-In-Place) system on a whey separator is crucial for efficiency and safety. It prevents the accumulation of fats and proteins, reduces bacterial contamination, and ensures product safety. Regular cleaning maintains optimal operation, lowers maintenance costs, and complies with hygiene standards, while minimizing production interruptions. It is a valuable investment for quality improvement.