Carbon Emission Reduction Strategies Through Cleaner Production at Coconut Milk Processing Plant

The manufacturing industry is one of the most influential sectors contributing to greenhouse gas emissions. As the manufacturing industry strives to achieve its profit goal, most of them face various circumstances to control the rising carbon emissions from the energy, raw material consumption, and waste generations due to production activities. Therefore, it is difficult to quantify the amount of carbon emission reduction if the adjustment is not established according to the manufacturing output. This research concentrates on evaluating energy consumption and waste generation using a statistical approach by a coconut milk processing plant. This research aims to estimate the reduction of greenhouse gas emissions, mainly carbon dioxide (CO2). The baseline models of energy consumptions and waste generations were constructed using single and multiple linear regression methods. Besides, it investigates the performance of ultimate models of electrical consumption, water consumption, fuel consumption, solid waste generation, and wastewater generations using statistical analysis that involves coefficient of correlation, coefficient of determination, analysis of variance (ANOVA), etc. It indicates that with the implementation of the cleaner production (CP) strategy, the plant had reduced 10,474.94 tons of CO2 and 2,579.67 tons of CO2 in 2018 and 2019, respectively. This study is an aid to the management and engineers of the industry to investigate their accomplishment in reducing environmental impacts caused by production activities from any implementation made such as CP and green industry practices.

Effects of High-Temperature Milk Processing

In this entry, high temperature is defined as 90 to 150 °C. Many dairy processes, including extended shelf-life (ESL) and ultra-high-temperature (UHT) processing, in-container sterilization, yogurt milk heat treatment, pre-heating or forewarming milk for production of sterile concentrated milk and powders, manufacture of co-precipitate and dolce de leche, involve heat treatments in this temperature range. Pasteurization is not included in this entry as it is generally performed at 72–75 °C.

Development of a high-performance liquid chromatography method to assess bisphenol F levels in milk

Bisphenol F (BPF) is a bisphenol A (BPA) analogue. As an endocrine disruptor, BPF shows a similar BPA hormonal activity and greater endocrine effects. To assess BPF levels in milk a selective method based on solvent extraction with acetonitrile, solid-phase extraction (SPE), high-performance liquid chromatography with fluorescence detection (HPLC-FD) system, was developed. The method showed high recovery values (from 97.60 to 107.16%), and good detection and quantification limits (LOD=0.03 μg/L; LOQ=0.1 μg/L). To validate the analytical method, quantitative analyses of n.20 milk samples of whole milk were preliminarily carried out applying a monitoring system based on the control of different stages of pasteurized whole milk processing at a dairy company. The proposed method is simple, sensitive, and might be suitable to detect BPF residues in milk processing. At the dairy company, the occurrence of BPF levels ranging from <LOQ to 2.956 μg/L was observed. Further analyses and better knowledge about the occurrence, toxicity, and exposure levels of BPF analogue in milk, particularly for vulnerable consumer categories, are needed.

Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing

Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation.

Monitoring of resource-efficient provision of Ukrainian dairy processing enterprises with high-quality raw milk on the basis of international requirements

The article provides information on the main problems of development of dairy enterprises in Ukraine on the criteria of sustainable development and taking into account the vector of the European integration course of the country. The level of providing milk processing enterprises with the quality of raw milk is analyzed. The main trends in the supply of raw milk from agricultural enterprises and households of Ukraine by varieties are presented and analyzed. The dynamics of milk supply and its price are also presented. It is established that the use of quality raw milk directly affects the efficiency of milk processing enterprises. Important aspects of quality control of raw dairy products at enterprises are outlined. High-quality dairy production and reduction of production costs are impossible without the functioning of the raw material quality monitoring system. To this end, it is necessary to introduce the principles of hazard analysis and critical control points in the management structure of dairy companies. It is proved that the key factor of global economic development is the state of the environment, so monitoring the supply of milk - raw materials should also be accompanied by the definition of a set of resource efficiency indicators.

Performance analysis of milk processing units to support competitive improvement of the milk processing industry in Padang Panjang City, West Sumatera Province

Dairy cattle productivity has plateaued; average milk production ranges between 8 and 12 liters per day, on a scale of 2-3 maintenance per family breeder breeding. Furthermore, small farms account for 90% of milk production. Permata Ibu’s Milk Processing Unit (UPS) in Padang Panjang is one of the business units that processes milk into other derivative products. It produces processed milk pasteurization, yogurt, and other products. The focus of this research was to analyze UPS Permata Ibu’s processing performance by calculating the amount of added value and profitability. As measured by the value-added method of performance measurement, the processing of fresh milk into pasteurized milk and yogurt at Permata Ibu milk processing unit generates a variety of added values. Pasteurized milk has better processing performance than yogurt processing, as evidenced by its high added value compared to other processed products, with added value ratios of 22,45 percent and 12,50 percent for pasteurized milk and yogurt, respectively. Based on profitability analysis, it is known that pasteurized milk is still better than yogurt because it has a higher profitability value of 30,30% compared to yogurt, which is only 6,50%. Pasteurized milk processing results in higher profitability and added value than yogurt.