A new web-based modelling tool (Websim-MILQ) aimed at optimisation of thermal treatments in the dairy industry

M.A.I. Schutyser, J. Straatsma, P.M. Keijzer, M. Verschueren, P. de Jong

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)

Abstract

In the framework of a cooperative EU research project (MILQ-QC-TOOL) a web-based modelling tool (Websim-MILQ) was developed for optimisation of thermal treatments in the dairy industry. The web-based tool enables optimisation of thermal treatments with respect to product safety, quality and costs. It can be applied to existing products and processes but also to reduce time to market for new products. Important aspects of the tool are its user-friendliness and its specifications customised to the needs of small dairy companies. To challenge the web-based tool it was applied for optimisation of thermal treatments in 16 dairy companies producing yoghurt, fresh cream, chocolate milk and cheese. Optimisation with WebSim-MILQ resulted in concrete improvements with respect to risk of microbial contamination, cheese yield, fouling and production costs. In this paper we illustrate the use of WebSim-MILQ for optimisation of a cheese milk pasteurisation process where we could increase the cheese yield (1 extra cheese for each 100 produced cheeses from the same amount of milk) and reduced the risk of contamination of pasteurised cheese milk with thermoresistent streptococci from critical to negligible. In another case we demonstrate the advantage for changing from an indirect to a direct heating method for a UHT process resulting in 80% less fouling, while improving product quality and maintaining product safety.
Original languageEnglish
Pages (from-to)153-157
JournalInternational Journal of Food Microbiology
Volume128
Issue number1
DOIs
Publication statusPublished - 2008

Keywords

  • reaction-kinetics

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