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

这项研究旨在开发一种新的杀菌技术，以生产和加工牛奶和奶油过程中产生的副产品为原料，生产高价值的乳制品。杀菌是牛奶和奶油生产中必不可少的工序。目前使用的技术主要有高温短时(HTST)和超高温(UHT)两种。两者都能有效延长牛奶和奶油的保质期。然而，牛奶分离过程的副产品无论在技术上还是在成本效益上都无法使用这些技术进行灭菌。这种副产品在细菌上高度不稳定，作为废物被处理，每年花费英国乳制品生产商10万至100万GB。该项目旨在提供一种新的工艺，有效地对副产品进行杀菌，产生可销售的产品，并显着减少浪费和废物处理成本。

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.