This paper refers to a three year research carried out, on 100 Apulian dairy industries, to evaluate the chemical and physical characteristics of the acid whey produced using the "Pasta filata" method. This whey, usually, represents about the 85% of the raw milk and, after threading, his characteristics get worse and worse because of the particular adopted dairy systems and the used removing and storing plants which are not able to preserve the by-products quality from the waste water. At last, the study gives the main problems, which it has been to solve, and the suitable technologies to make a correct recovering of the whey coming from this particular dairy process. It is important to underline that the recovering process has to be planned also considering the Italian laws and the situation of the “Pasta filata” dairy industries in the Southern Italy.
Qualità del siero del caseificio a pasta filata e soluzioni impiantistica di recupero
BIANCHI, Biagio;
1996-01-01
Abstract
This paper refers to a three year research carried out, on 100 Apulian dairy industries, to evaluate the chemical and physical characteristics of the acid whey produced using the "Pasta filata" method. This whey, usually, represents about the 85% of the raw milk and, after threading, his characteristics get worse and worse because of the particular adopted dairy systems and the used removing and storing plants which are not able to preserve the by-products quality from the waste water. At last, the study gives the main problems, which it has been to solve, and the suitable technologies to make a correct recovering of the whey coming from this particular dairy process. It is important to underline that the recovering process has to be planned also considering the Italian laws and the situation of the “Pasta filata” dairy industries in the Southern Italy.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
