A reduction in HCL usage leads to savings for dairy
Acid casein is a high-protein food ingredient derived from milk and used in the production of many food and drink products including nutritional drinks, cream liqueurs and dessert toppings. All acid casein processing plants use a certain amount of food grade hydrochloric acid (HCl) to facilitate the precipitation of casein from skim milk: this is a standard part of the production process.
As part of its involvement in the Cleaner Greener Production Programme (CGPP), Lakeland Dairies at Killeshandra, Co Cavan decided to review its usage of HCl and assess whether it would be possible to modify, or reduce its level of usage.
Using theoretical models established by dairy researchers, the results of the study carried out by the company’s CGPP project team suggested that the amount of HCl used could potentially be reduced by up to 20%. Laboratory trials carried out at the plant showed that a 15% HCl reduction would also decrease the protein content of the casein curd by up to 100 tonnes per year. Decreasing the protein content by this amount was not an option for the company: therefore the issue of modifying HCl usage required further detailed study. Following an audit, which was carried out as part of the CGPP project, Lakeland Dairies achieved a number of cost savings in milk processing and on-site wastewater treatment.
For further details, see the Lakeland Dairies PDF.
