Pasteurising technology will save money

Nicola Brittain

A new technology promises to significantly cut water processing emissions in dairy farms.

Dairy farms spend a lot of time and energy ensuring that microorganisms are deactivated as part of their water processing activity – the traditional way of doing has been via heat treatment.

A new technology from Danish sustainable pasteurisation technolpogy company Lyras, uses a UV-driven raslysation system to replace the more traditional heat treatment way of eliminating bacteria, The company claims that its system provides microbial control while bringing energy savings and reducing a dairy farm’s CO2 emissions.

Inactivation of microorganisms

Food business operators such as dairies have various requirements for the quality of the water they use in their processes. Usually, they have separate water sources and analyse the quality of these as part of their own quality assurance. Since water is often an integral part of food production - used to empty tanks and vats for curd grain, when flushing product from process pipes as well as for processing water in cheese production - it must be completely clean. Raslysation effectively inactivates all micro-organisms in water and can therefore often fully replace the traditional heat treatment of both water and product.

The company claims that its pasteurisation replacement also removes all risks of glass contamination since it is constructed in such a way that there is no direct contact between the treated liquid, water, and the ultraviolet lamps, while a log 12 reduction is achieved on microorganisms in water.

Senior sales engineer at Lyras, Allan Holst Sørense says: “Dairies are increasingly replacing their traditional pasteuriser for water treatment with our raslysation system. This treatment ensures the desired water quality and prevents the product from spoiling when it is flushed from tanks and pipes. The risk of glass contamination is also eliminated.” he explains. “The big energy saving comes because dairies no longer need to heat water to 72 degrees and subsequently cool it to a service temperature of 30 degrees, as they have to do with traditional pasteursation. Instead, raslysation inactivates the microorganisms using UV light without having to heat the water. After that, a heat exchanger is used to ensure that the water has the exact desired temperature. Thus, the water flushes the curd grain out of containers and pipes without changing its texture. If the temperature is wrong, the curd grains retract, ruining the structure of the cheese. With the new raslysation system, the dairy saves energy and money while eliminating the risk of glass contamination and ruined cheese,” he adds.

Valuable proteins are protected

Raslysation also secures high product quality in opaque liquids like brine, whey, blood plasma, protein solutions, juice and industrially fermented liquids. Because heat is avoided, the product’s valuable proteins are kept in their original form. When the technology is used as a replacement for depth filtration of for instance enzyme solutions, the production process gains higher yield and an increased level of automation.

Lyras claims that its goal is to implement raslysation across the global process industry to help reduce the world’s total CO₂ emissions and increase food safety globally.

Core principals for managing pathogens

1)   Separate raw from ready-to-eat – there is a greater likelihood of finding pathogens or spoilage organisms in uncontrolled or raw manufacturing areas than in controlled production or Ready-to-Eat (RTE) areas.

2)   Good manufacturing practices (GMPs) is one of the most fundamental expectations in the food industry to prevent contamination of products – ensuring surfaces are dry is a key element of this.

3)   Sanitary facility and equipment design – ensure the design, construction, and installation of equipment and facilities support effective and efficient cleaning and sanitising.

4)   Effective cleaning and sanitation procedures and controls cleaning – these will compensate for poor facility or equipment design until improvements can be implemented.

5) Create an environmental pathogen monitoring program (EMP) -  this will help you control dairy plant pathogens.

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