ENERGY BALANCE OF MILK PASTERIZATION PROCESS TOPOLOGICAL INDICES – WHY AND HOW

Abstract

Energy balances of milk pasteurization process are very important in the industry, they are the basis for process control, especially in the control of the economic and general production balance. In case of any changes in the process, it is necessary to re-fabricate the material balance of the process in order to determine the flow and final result of the production process. In these researches, we examined the energy balance of gas consumption in the process of pasteurization four milks with different fat content in them. Research was carried out in “Milkos” Sarajevo’s dairy industry on their production lines. The most optimal energy balance of the pasteurization process is milk with 0.9% mf, then milk with 1.5% and 2.8% of milk fat and in the end milk with 3.2% milk fat had the worst energy balance. It was found that the oscillations in the gas consumption within the batch were the highest in milk with 0.9% mf while the milk 1.5% mf, 2.8% mf and the milk with 3.2% mf had more uniform energy consumption between the batches.