Struggling to capture maximum permeate yield during cheese production, one of the most critical factors to consider is temperature control.
Permeate, also known as cheese whey, is a valuable by-product created during cheese-making, as the liquid is separated from the solids during cheese production. Permeate comprises water, lactose, and minerals and is an essential ingredient in many food products.
One common usage of permeate - it can be used to replace water in the cheese-making process. By doing so, cheese producers can improve the yield and quality of their cheese products, resulting in cost savings and increased profitability.
Permeate is also a valuable source of whey protein concentrate (WPC), used in various food products such as protein bars, nutritional supplements, and sports drinks. WPC is a high-quality protein easily absorbed by the body, making it an ideal ingredient for health-conscious consumers. Whey is a rich source of protein and minerals, making it an excellent ingredient for animal feed. In addition, dairy farmers often mix permeate with other feed ingredients to provide their livestock with a nutritious and cost-effective diet.
Capturing the maximum amount of permeate requires careful attention to temperature control during the heating process. Therefore, cheese producers need a better solution for their heating system. Heating systems like heat exchangers produce inconsistent products, while DSI heating systems outperform other heating solutions, including maximizing permeate yield.
Why is Temperature Control Important for Permeate Capture?
Temperature control is critical for capturing permeate because it affects the separation of the solids from the liquid. If the temperature is too high, the proteins in the milk can coagulate too quickly, preventing the separation of solids and liquids. If the temperature is too low, the separation process can be slowed down or fail to complete, resulting in a low permeate yield and low-quality cheese. The maintenance separation process can be slowed down or incomplete if the temperature is too low, resulting in a lower permeate yield and a lower-quality cheese product.
Why is Direct Steam Injection the Best Heating Solution for Cheese Production?
Direct Steam Injection heating advantages have been recognized by the American Dairy Products Institute (ADPI). This dairy industry trade association advocates for the interests of the United States dairy manufacturers, marketers, and suppliers. Hydro-Thermal was awarded the ADPI/Dairy Foods Breakthrough Award for the HydronTM Sanitary Hydroheater, an innovative heating solution used in the dairy industry for maximizing permeate yield during cheese production. The award was accepted by Ed Faulks, Hydro-Thermal’s Dairy Expert, during the ADPI/ABI Annual Conference last month.
The HydronTM Sanitary Hydroheater is the best heating solution for cheese production because it supplies precise and instant temperature control every time. Steam is injected directly into the milk with this heating solution, allowing rapid heating and exact temperature control. This process also prevents hot spots and product burn-on, ensuring consistent product quality and a higher permeate yield.
The 3A-certified HydronTM Sanitary Hydroheater is designed for fast and precise temperature control without any degradation in quality. Its fully CIP-able capabilities allow for easy maintenance and cooking of thick mashes and sauces with ultra-precise temperature control without any burn-on. The Hydron's unique internal geometry controls the steam injection process, and its variable-area nozzle/stem plug regulates steam flow for 100% heat transfer efficiency and precise temperature control. This eliminates hammering and vibration often experienced with less sophisticated heaters, like heat exchangers.
These optimized production characteristics result in inconsistent batches, a great-tasting product, and a bacteria-free environment.
Other Heating Systems Consistently Fall Short
Heat exchangers are a type of heating system typically used in cheese production. Less effective than DSI technology for temperature control and permeate capture, heat exchangers transfer heat from one medium to another (from hot water to milk) slower and less precisely than DSI technology, which frequently results in uneven heating and lower permeate yield. Heat exchangers are also challenging to clean, increasing the risk of contamination and lowering product quality.
Conclusion
The easiest way to maximize permeate yield in cheese production is to use DSI technology. Proper temperature control during the heating process is one of the most critical factors for achieving this goal. DSI heating solutions help accomplish this because they offer precise and instant temperature control, preventing hot spots and product burn-on while ensuring consistent product quality and quality and higher permeate yield.
