Water and Waste Management Educational Program for Dairy Processing

Carawan, Roy E.; Jones, V. A.

doi:10.3168/jds.s0022-0302(77)84007-1

Cited by 1 publication

(2 citation statements)

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“…No previous literature has dealt with the measurement of product-level milk loss [ 15 , 17 , 18 , 19 , 20 , 21 , 22 , 23 ]. This research found that it is possible to measure milk losses at individual product levels but, in addition to real-time production processes, other factors are worth considering—as Verma et al [ 31 ] also acknowledged—to minimize losses, thus contributing to the achievement of sustainability goals.…”

Section: Discussionmentioning

confidence: 99%

“…Measuring milk product chain losses has been the subject of several articles and studies [ 18 , 19 , 21 , 22 , 23 ]. Carawan & Jones [ 21 ] dealt with the management of losses in the dairy industry in the late 1970s; although the technology of that time is now obsolete, it is worth paying attention to some of the authors’ findings that are still valid today. According to the authors, human resource expertise, management training on the subject and the role of the specialist responsible for the treatment of the wash water (hereinafter referred as ‘water’) are key in reducing losses.…”

Section: Introductionmentioning

confidence: 99%

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Measurement of Food Losses in a Hungarian Dairy Processing Plant

Tóth

Borbély

NAGY

et al. 2021

Foods

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The phenomenon of food waste and food loss at any stage of the supply chain is significant in developed economies. The purpose of this article is to highlight the areas of milk processing where milk loss occurs, and, after quantifying the data obtained, reveal the extent of the losses. To achieve the goals, we conducted on-site visits to one of Hungary’s milk processors. The methodology is based on the Food Loss and Waste (FLW) standard, accordingly we determined the extent of milk loss at the company level, supplemented with loss values by each dairy product. During the analyzed processing stages (receiving of raw milk, skimming, pasteurization, Extended Shelf-Life (ESL) milk, cheese milk, sour cream, yoghurt, and kefir) 1203.4–1406.8 L of raw material per day can be accounted as losses, which makes up 0.9–1% of daily production. A Milk Production-Milk Losses (MPML) model was created where six factors (technology and automation, design of the plant aspects, quantity of orders, expertise of employees, number of product variants, optimal storage capacity) were methodized that significantly influence the rate of milk losses over different time periods. Our paper highlights how areas of the production stage can be developed to decrease milk loss.

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