Freeze concentration of dairy products: Phase 2. Final report
- Dairy Research Foundation, Elk Grove Village, IL (United States)
Conventional dairy industry evaporators convert an estimated 60 billion pounds of milk and whey products annually into dairy powders. However, many evaporators currently used by dairy processors are old and inefficient and damage the dairy powders through heat abuse. This results in lost organoleptic and functional qualities in the finished dairy products. EPRI report EM-5232 indicated that substitution of freeze concentration for evaporation and distillation in all feasible industry applications could save customers $5.5 billion annually, while increasing electric power consumption by 20 billion kWt/yr. EPRI CU-6292 reported on Phase I work, concluding that freeze concentration of dairy products was technically feasible based on pilot plant studies. The semicommercial-scale Process development units was successfully installed and brought up to 3-A processing standards. This unit achieved continuous runs of up to 510 hours. An expert safety panel affirmed the generally recognized as safe (GRAS) status of freeze-concentrated milk ingredients, which were used in formulating ice cream, cream cheese, milk chocolate, and other products for consumer evaluation. Consumer evaluations documented that the functional and organoleptic properties of reconstituted freeze-concentrated skim milk are equal or superior to those of fresh skim milk, skim milk concentrates, or nonfat dry milk powders.
- Research Organization:
- Electric Power Research Inst. (EPRI), Palo Alto, CA (United States); Dairy Research Foundation, Elk Grove Village, IL (United States)
- Sponsoring Organization:
- Electric Power Research Inst., Palo Alto, CA (United States)
- OSTI ID:
- 210954
- Report Number(s):
- EPRI-TR-103204
- Resource Relation:
- Other Information: PBD: Oct 1995
- Country of Publication:
- United States
- Language:
- English
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