Cream manufacturing plant

The use of drip pans to catch products, in cases such as a dairy or ice-cream manufacturing plant, instead of flushing this material to the sewer, considerably reduces the organic load. A similar case exists in the plating industry where a drip pan placed between the plating bath and the rinse tanks win reduce the metal dragout. 

Using a similar construction approach, a cream manufacturing plant has been developed (Fig. 6.16). 

Fig. 6.16 Cream manufacturing plant (top) and its core element, the microstructured eight-component caterpillar mixer (bottom).

The leading states in milk production in decreasing order are Wisconsin, Minnesota, New York, California, and Pennsylvania. These states produce - 45% of the U.S. milk supply. Less than 5% of the total production is used on farms and the remainder is sold for commercial purposes. Whereas milk and cream were formerly shipped in 19-, 30-, or 38-L cans from the farm to the plant, in the 1990s most commercial production, particularly for fluid milk, is moved in bulk from the cows to refrigerated farm tanks to insulated bulk tmck tankers and to the manufacturing plant. The investment in equipment and the cost of hired labor are associated with large, capital-intensive production centers. 

An essential requirement of ice cream products is that they taste appealing. The flavours used in ice cream manufacture are usually supplied as solutions of aroma and taste compounds. Some flavour molecules are fat soluble, whereas others are water soluble. This affects the perception of flavour in ice cream water-soluble flavours are present in the matrix and are released rapidly on consumption, whereas fat-soluble flavours are released more slowly. Flavours may be natural, i.e. extracted from sources such as plants, or synthetic. The latter can be nature identical (artificially produced but identical to the naturally occurring form) or artificial (artificially produced and not occurring in nature). They are used to impart flavour to products, to enhance inherent flavours and to ensure uniformity of flavour between batches. Fruit acids, such as citric or malic acid are added to fruit flavoured water ice products to give them extra bite , by making them sour. The three most important ice cream flavours are vanilla, chocolate and strawberry. 

In Mexico, as in other developing countries, there is a need to study the toxicological effect of mercury and others pollutants (Ydfiez et al. 2002). The main research areas that need attention as regards the effects of Hg on humans include (a) patterns of human consumption of predator fish species and Hg levels in the edible portion of these fish (b) levels of Hg in people occupationally exposed to this element (personnel who formulate dental amalgams, miners, workers in chloralkali plants, etc.) and (c) concentration of Hg in skin-lightening creams manufactured in Mexico. 

Two major natural surfactants being used include lecithin, an emulsifier used in chocolate and ice cream manufacture, and plant saponins. However, the use of saponins has some limitations. First of all, these compounds are not as potent surfactants as the synthetic ones, and, second, the supply from plant sources has been quite limited, which makes these products less available and rather expensive. 

Cultured milk products are manufactured by fermentation of milk or cream by lactic culture microorganisms that produce desirable flavor and rheological properties which are influenced by the composition of the milk or cream, and by the processing conditions used (Richter 1977 Foster et al. 1957 Marth 1974). Cultured buttermilk may be made from skim milk but is sometimes made from milk containing 1.0 to 3.5% milk fat. Some cultured milk products often contain added MSNF and plant gum or modified starch stabilizers to increase viscosity and control whey syneresis. Dextran-producing culture microorganisms are sometimes used to provide needed viscosity to the cultured milk product without the need to add MSNF or stabilizers. Up to 0.1% citric acid or sodium citrate is commonly added as a substrate for... 

Polyols occur in many plant products. Sorbitol was first isolated from the berries of mountain ash (Sorbiis aucuparia). Commercially sorbitol is manufactured by the hydrogenation of glucose. Marmitol occurs in many terrestrial and marine plants. Potential food applications of polyols include confectionery products, bakery products, deserts, jams and marmalade. Sorbitol is an excellent moisture conditioner and is used in pharmaceutical preparations such as elixirs and syrups. Sorbitol, as a humectant in creams and lotions helps to stabilize the water content, providing better moisture control. The use of sorbitol or xylitol in toothpaste and mouthwashes is highly desirable. 

Vanillin is a flavoring agent used in syrups, ice cream, and other edible products. Xuebao Fine Chemicals Co. Ltd. (China) used to manufacture vanillin from o-nitro chlorobenzene. The process produced toxic chemicals, three to five different tars, high CODs, high VOCs, high health and safety risks, and unacceptable standards for a flavoring product. The plant dumped untreated effluents into a nearby river, and toxic tars were stockpiled in unmonitored landfills. Rhodia Chemicals purchased Xuebao in 2000. The process was modified so that it is now based on the catechol route (see Fig. 9.29). This process does not produce any waste and uses several heterogeneous catalysts. 

In contrast to fats and oils, fat powders have better stability against autoxidation and, in some food products such as dehydrated soup powders or broths, are easier to handle. They are manufactured from natural or hardened plant fats, sometimes with the addition of emulsifiers and protein carriers. Butter and cream powders are also produced. 

This plastics plant produces a number of resins, including high-density polyethylenes, which are used in the stiff material for Ariel bleach bottles and, indeed, coatings for industrial pipelines. Another product manufactured by LyondellBasell is the polypropylene resin Clyrell EC340R, marketed as ideal for high-impact, low temperature-resistant food containers. It is materials such as this that are ideal for moulding into Carte D Or ice cream boxes. 

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