Dairy Factory Research Articles

Investigation of Staphylococcus Spp and Coliform Bacteria Contamination Sources after Cleaning-in-Place in Production Lines of Dairy Factories in Türkiye.

Microorganisms detected on dairy factory surfaces after disinfection can cause product contamination, leading to economic losses and health hazards for consumers. In this study, the presence of Staphylococcus spp. and Coliform in a total of 450 samples taken from food-contact and non-contact surfaces (stainless steel, plastic, cloth, and tiles surfaces), raw milk and final product (white cheese, kashar cheese, butter, yogurt, and cream) samples in five dairy factories was investigated by conventional techniques. The isolates obtained were identified by matrix-assisted laser desorption/ionization-time of flight mass spectrometry. In this study, a total of 54 Staphylococci (16.7% S. aureus and 81.5% coagulase-negative Staphylococci [CNS]) and 44 coliform isolates were identified at the species level. The most common CNS isolated by samples was S. epidermidis followed by S. saprophyticus, S. capitis, S. succinus S. carnosus. S. xylosus, S. sciuri, S. equorum, S. warneri, and S. hominis. Eighteen of the coliform isolates (41%) were identified as E. coli; 13 (29.5%) as E. cloacae; 3 (6.9%) as E. kobei, C. freundii, and K. oxytoca; 2 (4.5%) as K. pneumoniae; 1 (2.3%) as E. ludwigii and C. farmeri. The contamination rate of non-food contact surfaces (71.3%) was found to be higher than food contact surfaces (10.4%), and contaminated surfaces were found to be effective in product contamination. Study results show that some bacterial species obtained from raw milk, surfaces, and final products are factory specific and surface-associated bacteria are prominent in the product microbial profile.

EXAMINATION OF THE COMPOSITION OF WHEY FROM MIXED CHEESE

In recent years, the ingredients of milk represent a functional food, because their use has a great effect on health. Whey is a byproduct of cheese production, which was previously considered waste. Whey proteins strengthen the immune system by helping the body produce the antioxidant glutathione, which protects against free radicals, pollution, toxins and infections. In this research we examine the composition of whey (minerals: Ca, K, Fe and P, total proteins and albumins) from mixed cheese from the "Ideal Shipka" dairy factory - Bitola. All parameters were determined spectrophotometrically, spectrophotometric, photometric - colorimetric and nephelometric methods were applied to prove the amount of certain components present in the whey composition. From the obtained results we can see that whey has the highest amount of total proteins, it contains 17.6 g/L, from which amount of albumen is 1,99 g/L. Of the minerals, the highest value was obtained for potassium 26,6 mmol/l, followed by calcium 9,47 mmol/l, amount of phosphorus was 9,39 mmol/l, while iron is found in a very small percentage 11,74 µmol/l. From the research we can conclude that whey contains a large percentage of total proteins, and of the minerals potassium. Thus, whey can be used as a dietary supplement for protein and potassium and it is attractive product for both the food and pharmaceutical industries and consumers.

Performance of Dairy Factory Wastewater Treatment Plant (Case Study of Pasuruan Dairy Factory East Java)

The 'ILP' company produces bottled milk with chocolate, melon, strawberry, and vanilla flavors in colorless HDPE (High-Density Polyethylene) plastic bottles and aluminum foil covers. The 'ILP' dairy industry wastewater treatment process stages include bar screen, grease trap, equalization tank, flocculation-coagulation, primary clarifier, aeration tank/activated sludge, and secondary clarifier. The research aims to determine the performance of the dairy factory's WWTP (Wastewater Treatment Plant) in terms of TSS (Total Suspended Solids) and COD (Chemical Oxygen Demand) parameters. This field-scale research was carried out for approximately 5 weeks (35 days) at the wastewater treatment plant of the ILP company. Wastewater sampling is carried out at the inlet point, equalization tank, primary sedimentation, aeration tank, and outlet point of WWTP. Wastewater examination conducted in the company's internal laboratory, including temperature, pH, total suspended solids (TSS), and chemical oxygen demand (COD). The dairy factory WWTP (wastewater treatment plant) can generate TSS (total suspended solids) effluent of 22 mg/L and COD (chemical oxygen demand) of 26.8 mg/L to meet the applicable wastewater quality standards. The treatment efficiency of the dairy industry WWTP for TSS is 94.7% and COD is 98.1%.

Production of Bio-Diesel from Dairy Waste Scum

Abstract-Dairy factory waste scums are increasingly being considered a valuable resource. However, these wastes may also contain contaminants, natural or artificial, that may adversely affect the land or water to which they are discharged. The study investigates the potential of using dairy waste scum as a feed stock for bio-diesel production. Present study optimized the parameters involved in the alkali catalysed Trans esterification process of dairy waste scum oil. The effects of methanol to oil ratio, temperature and amount of KOH were investigated. A study was conducted to evaluate the capability of production of biodiesel from consortium of native microalgae culture in dairy farm treated waste water. Native algal strains were isolated from dairy farm waste waters collection tank (untreated wastewater) as well as from holding tank (treated wastewater). The consortium members were selected on the basis of fluorescence response after treating with Nile red reagent. Preliminary studies of two commercial and consortium often native strains of algae showed good growth in waste waters. A consortium of native strains was found capable to remove more than 98% nutrients from treated waste water. The biomass production and lipid content of consortium cultivated in treated waste water were 153.54t ha-1 year-1 and 16.89%, respectively. 72.70% of algal lipid obtained from consortium could be converted into biodiesel. The present study found that bio- diesel from dairy waste scum is quite suitable as an alternative to petroleum diesel with recommended fuel properties as per ASTM standards. By using dairy waste scum as a feed stock for bio diesel and the environmental impact related to the disposal of dairy scum Keywords: Environment,Bio-Diesel,Dairy Waste Scum, Extraction of Lipids

Human brucellosis and associated risk factors in the Middle East region: A comprehensive systematic review, meta-analysis, and meta-regression

IntroductionHuman brucellosis, caused by the bacteria Brucella, is a significant infectious disease globally, also known as Mediterranean fever or Malta fever. MethodsThis meta-analysis and systematic review focuses on the prevalence rate, risk factors, and diagnostic methods of human brucellosis in Middle Eastern countries, where the disease remains a significant public health issue. The analysis included 92 studies conducted between 1993 and 2024, following specified inclusion and exclusion criteria among symptomatic patients across these countries. The prevalence rate was calculated by dividing positive samples by total samples. The I2 index and Chi-squared test assessed study heterogeneity. Significant heterogeneity occurred when I2 exceeded 50 %. ResultsThe highest prevalence rate was observed in Oman, Lebanon, and Kuwait countries, emphasizing a notable burden of Brucella infection in these regions. Risk factors associated with human brucellosis were identified, with unpasteurized dairy consumption and close animal contact being predominant. Various professions such as farmers, dairy factory workers, and agriculture workers showed higher prevalence rate. Gender analysis indicated a prevalence rate of 18.02 % (95 % CI: 11.55–25.51 %) in males and 13.61 % (95 % CI: 10.8–16.68 %) in females, with no significant difference in hospitalization rates. The prevalence rate of Brucella spp. was varied across detection methods, with immunocapture agglutination assay (Brucellacapt) showing the highest estimated prevalence rate of (44.04 %, 95 % CI: 27.71–61.04), followed by PCR (39.84 %, 95 % CI: 20.14–61.39) and culture (29.22 %, 95 % CI: 17.89–42.03). Among Brucella species, Brucella melitensis (B. melitensis) and Brucella abortus (B. abortus) were the highest prevalence rate. Although statistically insignificant, the meta-analysis also revealed an upward trend in prevalence rate from 1993 to 2024, (P value = 0.277). DiscussionThis comprehensive review emphasizes the need for tailored strategies to control brucellosis in the Middle East, highlighting the importance of timely diagnosis, public awareness, and effective treatment protocols. These findings provide valuable insights for policymakers and healthcare professionals working to mitigate the impact of this disease in the region.

Dairy factory milk product processing and sustainable of the shelf-life extension with artificial intelligence: a model study

This study models milk product processing and sustainable of the shelf-life extension in a dairy factory using artificial intelligence. The Cappadocia dairy factory was used to study chemical processes and computational system modeling and simulation. Levenberg–Marquardt algorithm was used to create an artificial neural network model from real-time data. An AI-based method utilizing a Multilayer Perceptron (MLP) Artificial Neural Network (ANN) model was employed to precisely analyze productivity data in dairy factories. There are 9 product types and production quantities used as input parameters, and 90 datasets of actual dairy products used as output values. The model was trained using the Levenberg–Marquardt algorithm on 62 datasets for training, 14 for validation, and 14 for testing. The accuracy of the model is affected by the optimal data segmentation. The model showed how AI algorithms can improve processes and industrial production by increasing dairy production efficiency from 20 to 40%. Model efficiency values were compared to observed values to determine prediction accuracy. Model mean squared error was 4.02E-06, and coefficient of determination was 0.99984. Model efficiency predictions and observed values differed by −0.04% on average. This study investigated using artificial intelligence to optimize salvage processes and systems to increase energy efficiency and reduce environmental impact. The results show that a neural network model trained with real data can predict dairy plant productivity.

Recycling Discharged Treated Wastewater from Dairy Factories for Industrial and Irrigation Purposes

Recycling Discharged Treated Wastewater from Dairy Factories for Industrial and Irrigation Purposes

Technical and financial feasibility of a chemicals recovery and energy and water production from a dairy wastewater treatment plant

Due to the high volume of wastewater produced from dairy factories, it is necessary to integrate a water recovery process with the treatment plant. Today, bipolar membrane electrodialysis units (BMEUs) are increasingly developed for wastewater treatment and reutilizing. This article aims to develop and evaluate (technical and cost analyses) a combined BMEU/batch reverse osmosis unit (BROU) process for the recovery of chemicals and water from the dairy wastewater plant. The combined BROU/BMEU process is able to simultaneously produce water and strong base-acid, and reduce power consumption due to the injection of concentrated feed flow into the BMEU. A comprehensive comparative analysis on the performances of two combined and stand-alone BMEU configurations are developed. The proposed combined technology for dairy factory wastewater treatment is designed on a new structure and configuration that can address superior cost analysis compared to similar technologies. Further, the optimal values of permeate flux and current density as two vital and influencing parameters on the performance of the studied dairy wastewater treatment process were calculated and discussed. From the outcomes, the total cost of production in the combined configuration has been reduced by approximately 26% compared to the stand-alone configuration. Increasing the feed concentration rate using the batch reverse osmosis process for the dairy wastewater treatment process can be an ideal solution from an economic point of view. Moreover, point (current density, feed concentration rate, total unit cost) = 328.9,7,14.37\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$\\left(328.9, 7, 14.37\\right)$$\\end{document} can be considered as an optimal point for the economic performance of the studied wastewater treatment process.

Investigating the Relationship between Maximum Aerobic Capacity and Cognitive Ability and Employees’ Workability in a Dairy Factory

Abstract Aim: Considering the importance and necessity of physical and mental fitness of the employees with their job demands, this study aimed to estimate the levels of aerobic capacity among the workers and determine the factors that might affect these levels. The relationship between the aerobic capacity levels and the values of workers’ cognitive function and workability was also investigated. Materials and Methods: Sixty healthy male employees from a dairy factory were recruited using a random sampling method. The study design consisted of the completion of checklists containing personal data, anthropometric measurements, and evaluation of job ability, maximum aerobic capacity along with the cognitive ability of the participants using the Workability Index (WAI) standard questionnaire, Queen’s College step test, and psychomotor vigilance test (PVT), respectively. Results: The mean values of VO2 max, reaction time (RT), and WAI of workers were 45.54 ± 6.13 mL/kg/min, 337.82 ± 29.93 ms, and 42.76 ± 5.02, respectively. Based on the Pearson correlation test, a weak statically significant correlation was observed between PVT and VO2 max (r = 0.3, P = 0.02) as well as PVT and physical work capacity (r = 0.263, P = 0.04). The findings of this study showed that there was a significant relationship between height, weight, body mass index, RT, and error percentage with maximal aerobic capacity (VO2 max). Conclusion: According to the physiological criteria, the employees’ capabilities and job requirements are not in balance; particularly for those working in laboratory, office, or service departments. Therefore, using standardized recruitment tests, providing sports facilities and developing integrated indicators are a principal element of establishing an ergonomic balance in this workplace.

Antimicrobial susceptibility profile of Klebsiella pneumoniae isolated from some dairy products in Libya as a foodborne pathogen.

Klebsiella pneumoniae is one of the most common causes of clinical and asymptomatic mastitis in dairy cattle, as well as in milk and dairy products that affect milk quality. Mastitis caused by K. pneumoniae is even more serious due to its poor response to antibiotic therapy. The aim of this study was to detect and identify the presence of K. pneumoniae in milk and dairy products produced in Libya. A total of 234 samples were randomly collected from various locations in Libya. Samples were examined for the presence of K. pneumoniae using conventional cultural techniques, including cultivation in violet red bile agar plus 4-methylumbelliferyl-ß-D-glucuronide broth and CHROM agar, followed by polymerase chain reaction identification and partial sequencing of 16S rRNA. Of the 234 samples of milk and dairy products collected, 16 (6.8%) isolates revealed mucoid colonies on agar media that were phenotypically suggested to be K. pneumoniae. Identification of isolates was confirmed using molecular techniques (16S rRNA). Among the examined samples, K. pneumoniae was recovered from camel's milk, raw cow's milk, raw fermented milk, Maasora cheese, Ricotta cheese, soft cheese, full cream milk powder, milk powder infant formula, cereal baby food, and growing-up formula. Antibiotic susceptibility testing was performed on 12 of the 16 K. pneumoniae isolates, and the results showed that K. pneumoniae isolates were resistant to more than eight antibiotics; interestingly, two isolates showed metallo-beta-lactamase (MBL) production. K. pneumoniae is considered a risk to human health because many of these products do not comply with the microbiological criteria of international and/or Libyan standards. This study emphasized the relationship between K. pneumoniae and raw milk, cheese, milk powder, and infant milk retailed in Libya. There is a need to take the necessary measures to ensure effective hygiene practices during production in dairy factories, handling, and distribution on the market, in particular at a small local production scale.

Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process

Different Savoyard cheeses are granted with PDO (Protected Designation or Origin) and PGI (Protected Geographical Indication) which guarantees consumers compliance with strict specifications. The use of raw milk is known to be crucial for specific flavor development. To unravel the factors influencing microbial ecosystems across cheese making steps, according to the seasonality (winter and summer) and the mode of production (farmhouse and dairy factory ones), gene targeting on bacteria and fungus was used to have a full picture of 3 cheese making technologies, from the raw milk to the end of the ripening. Our results revealed that Savoyard raw milks are a plenteous source of biodiversity together with the brines used during the process, that may support the development of specific features for each cheese. It was shown that rinds and curds have very contrasted ecosystem diversity, composition, and evolution. Ripening stage was selective for some bacterial species, whereas fungus were mainly ubiquitous in dairy samples. All ripening stages are impacted by the type of cheese technologies, with a higher impact on bacterial communities, except for fungal rind communities, for which the technology is the more discriminant. The specific microorganism's abundance for each technology allow to see a real bar-code, with more or less differences regarding bacterial or fungal communities. Bacterial structuration is shaped mainly by matrices, differently regarding technologies while the influence of technology is higher for fungi. Production types showed 10 differential bacterial species, farmhouses showed more ripening taxa, while dairy factory products showing more lactic acid bacteria. Meanwhile, seasonality looks to be a minor element for the comprehension of both microbial ecosystems, but the uniqueness of each dairy plant is a key explicative feature, more for bacteria than for fungus communities.

Enhancing Energy Efficiency in a Palestinian Dairy Factory Utilizing RETScreen Expert

This paper delves into the intricacies of optimizing energy utilization within a dairy manufacturing facility situated in Palestine through the utilization of RETScreen Expert. An exhaustive energy audit is undertaken to meticulously scrutinize and comprehend the existing energy landscape within the dairy factory. This investigation is specifically oriented towards the evaluation of seven distinct energy efficiency strategies, encompassing aspects such as lighting enhancements, insulation upgrades, the maintenance of steam traps, mitigation of steam leaks, harnessing heat recovery mechanisms, and the installation of a solar water heating system. The study extends its purview to encompass environmental concerns, encompassing the estimation of CO2 emissions, and conducts a comprehensive assessment of the economic feasibility associated with these proposed measures. The findings of this investigation unequivocally reveal the substantial potential for diminishing energy consumption and curtailing CO2 emissions, alongside the concurrent enhancement of economic viability through the judicious implementation of the aforementioned energy efficiency initiatives. In essence, this scholarly work serves as a valuable resource, shedding light on the advantageous outcomes achieved by the incorporation of energy efficiency measures within industrial frameworks. It underscores the imperative of a holistic approach, where both environmental and economic dimensions are harmoniously considered in the decision-making processes pertaining to energy-related initiatives.

Microbial and Fungal Growth Control and Evaluation of Quality Parameters During Ripening of Toma Piemontese PDO Cheese Treated with Gaseous Ozone

ABSTRACT The cheese ripening period, in which biochemical changes occur under specific temperature and humidity conditions, is crucial for making the finished product marketable. However, the food matrix can become a growth medium for developing spoilage microorganisms and fungi. In dairy factory, contamination of the crust area can be monitored with several wasteful and time-expensive methods, i.e., the use of saline solutions and/or the brushing of cheese wheels. This study investigates the effectiveness of different ozone treatments, 400 ppb, 8 hours (overnight) every other day until the end of ripening, and 300 ppb, 8 hours per day (overnight) for the entire ripening duration compared to control sample in normal atmosphere, in controlling microbial and fungal growth during the ripening of Toma Piemontese PDO cheese. Results showed that ozone treatments significantly affect spoilage microflora, preserving the overall quality parameters (i.e., weight loss, customer value, and greater sensory nuances).

Comparative Assessment of the Nutritional and Sanogenic Features of Certain Cheese Sorts Originating in Conventional Dairy Farms and in “Mountainous” Quality System Farms

In order to highlight the influence of cattle farming systems on dairy products, assessments were carried out on certain varieties of cheese—marked with the “Mountain product” quality label in comparison with those conventionally produced ones not bearing the quality label. The study was carried out using products obtained from raw milk issued from seven farms and transformed into cheese in four small dairy factories from the mountainous area of Dornelor Basin, Suceava County, Northeastern Romania. The analyzed cheese issued from the “mountain” production system were “Călimani” Schweizer, “Călimani” Cașcaval, “Călimani” smoked Cașcaval, and “Călimani” Telemea—salty brined cheese. Both the “Mountain cheese” and conventional cheese samples produced throughout the same shift were collected and kept under refrigeration conditions until laboratory analysis in order to compare the production systems. The physico-chemical analysis revealed higher amounts of minerals (2.8 to 10.7% Ca; 2.8 to 9.5% P; 12.3% to double the amount of Fe, p < 0.001) and polyunsaturated fatty acids (+5.6 to +13.7%), in mountain cheeses versus the conventionally processed ones. Also, the sanogenic indices had higher values in the “Mountain cheese”, such as the polyunsaturation index (+4.3 to 7.8%) and hypocholesterolic/hypercholesterolic fatty acid ratio (+1.8 to 3.7%), while the atherogenic index and the thrombogenic index had lower values (−1.9 to −4.3%) compared to the conventionally produced cheese, thus revealing healthier properties for consumers. The Enterobacteriaceae family species were identified in “Mountain cheese”, while they were absent from conventionally processed cheese, knowing the raw matter milk is thermally treated at ultra-high temperatures in the latter ones. In the “Mountain cheese”, such microorganisms were found within the safety regulation limits and contributed to providing flavor, taste, color, and specific texture, making it superior in terms of sensorial quality compared to the conventionally produced cheese.

Proprioceptive Neuromuscular Facilitation Applied to Dairy Factory Workers with Low Back Pain

Introduction: low back pain is a condition that affects a large number of workers, especially those who perform tasks that require constant physical effort and postures in uncomfortable positions such as in the dairy industry. This type of pain can be caused by various factors, such as repetitive movements, manual manipulation of loads and forced postures during work, which overloads muscles, irritates nerves or wears out joints that can ultimately lead to disability. Objective: to analyze the effect of neuromuscular facilitation on low back pain experienced by workers in dairy factories. Methods: quasi-experimental study, with longitudinal design and quantitative approach in two study groups (FNP and control) assigned by convenience and selected under inclusion and exclusion criteria. The level of disability associated with low back pain, pain intensity and health-related quality of life were measured, both before and after the intervention. Results: significant reduction between measurements of the study group compared to the control group in pain intensity (0,04), level of disability associated with low back pain (0,01) and improvement in the level of health-related quality of life. While in the comparison between groups after the intervention, significant differences were obtained in the intensity of pain (0,000), level of disability associated with low back pain (0,000) and improvement in the level of health-related quality of life. Conclusions: FNP in dairy factory workers reduces low back pain, disability and improves quality of life by strengthening the core, stabilizing the spine and reducing the load on the lower back, which benefits performance and prevention of recurrent injuries

A Multi-Scale Climate Vulnerability and Risk Assesment (C-VRA) Methodology for Corporate Scale Investments: West Bank-Palestine Case Study

Assessing climate vulnerability and risk has become a critical part of feasibility studies for infrastructure investments due to the increased frequency and severity of atmospheric disasters. However, evaluating climate parameters and disturbances can become challenging in vulnerable regions, such as the dry Mediterranean terrain. This is why climate vulnerability and risk assessment (C-VRA) should cover several parameters and factors besides climate analysis. In our case, the political stress and conflicts between Palestine and Israel settlements in the West Bank add additional risks and vulnerabilities. Our paper presents a C-VRA in the Nabi Saleh Village-West Bank of Palestine, where a dairy factory with a wastewater treatment plant will be built. The factory is estimated to use around 120 m3 of water daily and produce wastewater that will be treated and reused for agricultural irrigation. Unfortunately, the current practice in the region is to use untreated wastewater to irrigate trees and vegetables without restraint since the treatment capacity is low, and a large part of the wastewater is discharged untreated into the streams. The dairy factory is planned on a ridge at the upper watershed (headwater) of the 1795.04 km2 Yarkon Rive r basin. The local communities in the region are vulnerable to climate change impacts and related atmospheric disasters due to poverty, agriculture dependency, and political issues. To evaluate future climate projections, we used the latest Intergovernmental Panel on Climate Change Assessment Report 6 (IPCC AR6) methodology. We also used the Mann-Kendal test to analyze the historical trend of climate parameters and projections for three scenarios (optimistic, moderate, and pessimistic) of AR6 for a future period until 2080, considering the life span of the investments and water-specific physical climate risks. Results showed that the historical temperature had a statistically significant increasing trend projected to continue in the next 60 years. Additionally, according to all three scenarios, the precipitation in the region will decrease in the coming decades. As a result, we identified one high (water scarcity) and two moderate-level risks (rainfall decrease and drought) for the corporate, all related to water security. Our methodology incorporates basin-scale assessments with regional and local vulnerabilities, making it a potential tool for critical infrastructure investments elsewhere.

The impact of green human resource management practices in achieving sustainable development Exploratory research on the opinions of a sample of managers - Abu Ghraib Dairy Factory

هدف البحث الى معرفة تأثير ممارسات ادارة الموارد البشرية الخضراء المتمثلة بأبعادها (التوظيف الأخضر، تقييم الأداء الاخضر، التدريب والتطوير الاخضر) في تحقيق التنمية المستدامة بأبعاده (البعد البيئي، البعد الاجتماعي)، في معمل البان أبو غريب. ومن اجل تحقيق اهداف البحث صممت استبانة مؤلفة من (25) سؤالاً لأجل جمع البيانات الاولية من عينة البحث. يتكون المجتمع من المنتسبين في كلية الإدارة والاقتصاد من الإداريين والموظفين، حيث وزع الاستبيان لعينة مؤلفة من (45) فردا، وكانت العينة (قصدية) المكونة من الكادر الإداري، وتم استرجاع (41) استبانة صالحة للتحليل. وخلص البحث إلى نتيجة مفادها وجود علاقة تأثير معنوية ذات دلالة إحصائية لـ مُمارسات إدارة الموارد البشرية الخضراء في التنمية أبعاد التنمية المُستدامة وهذا يدل على مدى اسهام مُمارسات المتغير المُستقل (ممارسات ادارة الموارد البشرية الخضراء) في احداث تغييرات غي أبعاد المتغير التابع (التنمية المستدامة) حيث بلغ معامل التحديد (R2) الكلي (41.2%).

ESTABLISHMENT OF THE LAWS OF FORMATION AND CHEMICAL COMPOSITION OF WASTEWATER OF A DAIRY PROCESSING PLANT IN THE WESTERN REGION OF UKRAINE

The dairy industry has a wide range of processing end products, which can be conventionally divided into liquid, solid and dry products. The first group includes pasteurized milk, cream and fermented milk drinks (kefir, yoghurt, desserts), the second group includes butter and cheese, the third group includes dry milk (whole or skim), proteins of various composition and purity, casein and whey. The wastewater of a dairy factory is the result of various technological and production processes, which vary in time and, accordingly, their products are not discharged simultaneously, which determines the formation of effluents of different compositions and volumes. Industrial wastewater generated at dairy factories is divided into two types: polluted and partly polluted wastewater. Polluted wastewater is produced after cleaning equipment, industrial pipelines, automobile tanks, floors, industrial premise panels, etc. Partly polluted wastewater is produced as a result of the cooling processes of milk and equipment. Both types of wastewater form a common flow that is subject to cleaning, disinfection and discharge into drainage systems or surface water bodies (depending on the chemical composition).
 The study of the wastewater composition of a dairy processing plant was divided into two stages. At the first stage, the analysis of mixed phases formed during the production process in each section of the factory was carried out.
 The analysis was carried out for one day of production at a dairy factory that processed 496 tons of whole milk, of which 170 tons were used to make whole milk products and cottage cheese, and the rest were used to make butter and casein. At the same time, 1200 m3 of water was used for all production processes, and additional water consumption for auxiliary processes and services amounted to 643 m3, so the total discharge per day was 2000.47 m3.
 The next step was to directly analyse the wastewater indicators of the dairy processing plant. To offset the impact of the production process on the composition of dairy wastewater and the volume of manufactured products, we organized sampling every two hours for four days. As a result, 48 points of analysis were obtained, which allowed us to form an objective assessment of the factory’s discharge.
 As a result of the research, the regularities and sources of formation of wastewater were established, and the chemical composition of wastewater from a dairy processing plant in the Western region of Ukraine was experimentally determined. The results obtained allowed us to draw the following conclusions. The formation of the total runoff is caused by both technological and related processes, which include sudden emissions of highly polluted wastewater with a high concentration of major pollutants, the use of different volumes of water for technological processes, and different volumes and composition of wastewater during the day. Therefore, to correctly assess the composition of a dairy factory's discharge, a systematic and long-term study is required, rather than a spot analysis.
 The chemical composition of wastewater was experimentally studied according to the main indicators regulated by the legislation of Ukraine regarding the discharge of wastewater into the sewage system and municipal biological treatment facilities. The data obtained indicates that the chemical composition of the total wastewater from the dairy processing plant does not meet the requirements. The main pollutants are: organic components, which are expressed in exceeding the chemical oxygen demand on average by three times, and at the peak load - by 10 times; phosphates in terms of total phosphorus - by 8-22 times and chlorides - by 2-7 times.
 A comparative characterization of individual technological stages shows that the most polluted wastewater is generated in the process of acid casein production. These waters are characterized by high values of COD, chlorides and phosphates, and their contribution to the overall value of these indicators is determinant. The production of whole milk products is characterized by a slight excess of COD.
 As a result, in order to prevent the death of activated sludge in municipal biological treatment facilities, pretreatment of wastewater is necessary to bring the above indicators to the norms.
 Key words: dairy industry, dairy processing plant, wastewater, wastewater chemical composition, the Western region of Ukraine.

Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons.

A foam layer makes an essential contribution to the quality of cappuccino-style drinks. Poor foaming of milk occurs quite often, however, especially in summer. The reasons for this are still unknown. Although a substantial number of studies on the foaming process of milk have been reported, these studies have been laboratory based and have used laboratory or pilot-scale equipment to simulate the processing conditions of a dairy processing factory. This study collected about 40 different samples across different processing stages in a dairy factory over two seasons (two batches per season) and investigated their composition and physical and foaming properties by mechanical mixing and steam injection. The results showed that milk samples collected in summer had a significantly higher content of fat, free fatty acids, and Ca2+ ions, and larger particle sizes but a markedly lower concentration of protein and solid non-fat, and surface tension than the samples collected in spring. These differences provided spring milk with a higher steam injection foamability than summer milk. However, steam injection foam stability, and mechanical mixing foamability and foam stability were not affected by seasonal factors. Milk samples collected in different batches within a season were almost identical with regard to the properties that were investigated. The variations in composition and physical properties of milk collected between two seasons could be the reasons for their difference in foamability but not for foam stability. Processes such as standardization, homogenization, and pasteurization improved markedlythe foaming properties of milk. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The use of milk Fourier-transform infrared spectra for predicting cheesemaking traits in Grana Padano Protected Designation of Origin cheese

The prediction of the cheese yield (%CY) traits for curd, solids, and retained water and the amount of fat, protein, solids, and energy recovered from the milk into the curd (%REC) by Bayesian models, using Fourier-transform infrared spectroscopy (FTIR), can be of significant economic interest to the dairy industry and can contribute to the improvement of the cheese process efficiency. The yields give a quantitative measure of the ratio between weights of the input and output of the process, whereas the nutrient recovery allows to assess the quantitative transfer of a component from milk to cheese (expressed in % of the initial weight). The aims of this study were: (1) to investigate the feasibility of using bulk milk spectra to predict %CY and %REC traits, and (2) to quantify the effect of the dairy industry and the contribution of single-spectrum wavelengths on the prediction accuracy of these traits using vat milk samples destined to the production of Grana Padano Protected Designation of Origin cheese. Information from 72 cheesemaking days (in total, 216 vats) from 3 dairy industries were collected. For each vat, the milk was weighed and analyzed for composition (total solids [TS], lactose, protein, and fat). After 48 h from cheesemaking, each cheese was weighed, and the resulting whey was sampled for composition as well (TS, lactose, protein, and fat). Two spectra from each milk sample were collected in the range between 5,011 and 925 cm-1 and averaged before the data analysis. The calibration models were developed via a Bayesian approach by using the BGLR (Bayesian Generalized Linear Regression) package of R software. The performance of the models was assessed by the coefficient of determination (R2VAL) and the root mean squared error (RMSEVAL) of validation. Random cross-validation (CVL) was applied [80% calibration and 20% validation set] with 10 replicates. Then, a stratified cross-validation (SCV) was performed to assess the effect of the dairy industry on prediction accuracy. The study was repeated using a selection of informative wavelengths to assess the necessity of using whole spectra to optimize prediction accuracy. Results showed the feasibility of using FTIR spectra and Bayesian models to predict cheesemaking traits. The R2VAL values obtained with the CVL procedure were promising in particular for the %CY and %REC for protein, ranging from 0.44 to 0.66 with very low RMSEVAL (from 0.16 to 0.53). Prediction accuracy obtained with the SCV was strongly influenced by the dairy factory industry. The general low values gained with the SCV do not permit a practical application of this approach, but they highlight the importance of building calibration models with a dataset covering the largest possible sample variability. This study also demonstrated that the use of the full FTIR spectra may be redundant for the prediction of the cheesemaking traits and that a specific selection of the most informative wavelengths led to improved prediction accuracy. This could lead to the development of dedicated spectrometers using selected wavelengths with built-in calibrations for the online prediction of these innovative traits.