Novel Sterilisation Process to Enable Dairy By-Product Recovery and Utilization as a High Value Nutritional Food Product

本研究旨在开发一种新的灭菌技术，以生产高价值的乳制品，从目前的副产品中产生的奶制品和奶油的生产和加工。灭菌是牛奶和奶油生产中必不可少的过程阶段。有两种主要的高温短时（HTST）和超高温（UHT）技术。两者都能有效延长牛奶和奶油的保质期。然而，使用这些技术对牛奶分离过程中的副产品进行灭菌，无论是在技术上还是在成本上都是不有效的。这种副产品在细菌上非常不稳定，被作为废物处理，每年花费英国乳制品生产商10万至100万英镑。该项目旨在提供一种新的工艺，以有效地对产生可销售产品的副产品进行消毒，并显着减少废物和废物处理成本。

This study aims to develop a novel sterilisation technology to produce a high value dairy product from a current by-product generated during the production and processing of dairy milk and cream. Sterilisation is an essential process stage in milk and cream production. There are two main techniques used High Temperature Short Time (HTST) and Ultra High Temperature (UHT). Both are effective in extending milk and cream shelf-life. However, a by-product from the milk separation process cannot either technically or cost effectively be sterilised using these techniques. This by-product is highly bacterially unstable and is disposed of as waste costing UK dairy producers between £100k and £1m per annum. This project aims to offer a new process to effectively sterilise the by-product generating a saleable product and significantly reducing wasteage and waste disposal costs.