The processing of milk, cheese, ice cream and yogurt products is controlled by government agencies and regulations, including the FDA's U.S. Food Safety Modernization Act (FSMA) of 2010, as well as industry guidelines such as 3-A Sanitary Standards. At the heart of compliance is a Hazard Analysis and Critical Control Points (HACCP) plan or Hazard Analysis and Risk-based Preventive Controls (HARPC) plan for your facility. Filtration air, steam, and liquids that touch product or contact surfaces is central to HACCP and HARPC.
Each dairy processing facility will have unique needs, but in general, there are more than a dozen locations that require attention to filtration. Here are just some examples:
- Sterilization-in-place (SIP): Clean industrial steam to sterilize large systems without disassembly.
- Enzyme propagation: Sterile air and oxygen to facilitate the propagation process.
- In-line carbonation: Sterilize CO2 for pipe aeration systems and remove any hydrocarbons preent either from gas compression or from commercial CO2 combustion.
Working with a filtration partner can help you design a filtration system that meets sanitary standards and is also cost-efficient.
To provide a starting point, Donaldson offers these complimentary resources: