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Collaborative project: A process for spore removal in raw milk in artisanal cheese dairies in order to sustainably increase product quality - subproject 1 (sporoCLEAR)
Project
Project code: 281A402017
Contract period: 01.06.2019
- 31.07.2022
Budget: 334,310 Euro
Purpose of research: Applied research
Keywords: production, milk, food quality, microorganisms, hygiene, quality control, product safety
In artisanal cheese production, late blowing occurs increasingly as a product failure in cheese. As a result of butyric acid fermentation by anaerobic spore formers, the cheese failure causes a false structure and an atypical taste. In industrial cheese production, clostridia spores are separated mechanically by separation or microfiltration of the milk. However, small cheese dairies do not have the quantities of milk required to operate the equipment. In addition, for organic production the use of additives like nitrate, lysozyme and nisin, which prevent spores from germinating in cheese, are prohibited. In the 'sporoCLEAR' project, in cooperation with GEA Westfalia Separator Group GmbH, Biohof Eilte GbR, Vorwerker Diakonie gGmbH and Bioland e.V., a system for reducing the content of cheese damaging spores in milk is to be developed for use in small dairies. The preliminary tests take place in the dairy pilot plant of the Hanover University of Applied Sciences. Milk is inoculated defined with Clostridia and then separated. Within the scope of these tests, the effects of different temperatures (from 5 °C to max. 40 °C) and bowl speeds as well as of the use of different centripetal pumps and multiple centrifugation can be characterized. Additional data on product losses that occur during operation of the plant are determined. In regard to the planned use of the separator in small dairies, a cold centrifugation of cheese milk will be investigated. In a next step, the prototype will be installed in two different small cheese dairies (Biohof Eilte GbR and Vorwerker Diakonie gGmbH), which differ in terms of the raw milk delivery structure. Work package 1: Participants: HsH, GEA Westfalia; Duration: 4 months; Preliminary actions project stage 1: Development of a prototype for milk sterilisation for low product quantities for the use in small dairies Work package 2: participants: HsH, GEA Westfalia; duration: 14 months; Installation and commissioning of the equipment and experiments for characterising the effects of milk temperature and speed of centrifuge, and of the centripetal pump geometry to the separation rate project stage 2: Implementation of the prototype in small dairies and analysis of the influence of the germ reduction by centrifugation on the cheese quality Work package 3: Participants: HsH, Biohof Eilte GbR, GEA Westfalia, Bioland e.V.; Duration: 7 months; Performing the trials at Biohof Eilte GbR. Work package 4: Participants: HsH, Vorwerker Diakonie gGmbH, GEA Westfalia, Bioland e.V.; Duration: 7 months; Trials carried out in the dairy of Vorwerker Diakonie gGmbH.
Section overview
Subjects
- Food Processing
