visitors have been here, according to SPRYNET, since 11/27/96.
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(A) Cheesemaking Milk to be made into cheese is pasteurized, pumped to cheddar vats where curds and whey are produced. The curds are fed to the cheddarmaster where they are manufactured into cheese, and finally, packed into 43 pound blocks for maturing in our cold rooms prior to dispatch to the market place. Whey Silos Whey from the cheese vats contains residual quantities of butterfat and milk protein, and most of the original cream. (B) Whey Cream Butterfat is removed from the whey by separation to produce whey cream. (C) Cheese Shredding Blocks of cheese are cut into cubes for shredding in various thickness and lengths. The shreds are then packaged into bags of various weights and become a value added finished product for the retail and foodservice industry. (D) Whey Protein Concentrate After separation whey is fed into an ultra-filtration plant, using a membrane process which fractionates and concentrates the two major components, protein and lactose. The whey protein fraction is pumped to a spray drier where all moisture is evaporated and the end product is whey protein concentrate. (E) Alcohol The lactose stream, following further treatment, is pumped to several fermentation vessels, where conversion of lactose to a dilute alcohol solution takes place. This dilute alcohol is then transferred to a two stage distillation unit, producing anhydrous alcohol at 199 proof. (F) Feed Supplement Waste Streams are collected from the salting belt, separator desludge and alcohol process and fed to evaporator (salty whey is desalinated). The concentrate is used as an animal supplement and the condensate is polished and this water is used for CIP. (G)Effluent / Wastewater |
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