- Flow measurement in the production of dairy goods
- Dosing control of cream and viscous fruit additives
- Flow control of CIP cleaning agents and fresh water
Background
One of the leading dairy food companies produces soft fresh cheese, cream and stirred yogurt at one of their French manufacturing plants.
The facility comprises of various proportional mixing and dosing lines as well as Clean-in-Place (CIP) systems. The whole dairy plant has
recently been completely overhauled and upgraded according to the requirements of the production process.
Measurement requirements
- Producing the various dairy goods requires fat standardization. In order to decream the milk and
add milk fat back again, a mass flow and density measurement of the cream is necessary. - During the production of stirred yoghurt, additives such as sugar, jam, fruits or fruit sauces are
added to a homogeneous mixture. The dosing and mixing processes require the continous flow
measurement of the various ingredients. - Subsequently, the control of the main product’s volumetric flow is needed.
- Since the production lines have to be cleaned on a regular basis, the flow measurement of the
detergents and the cleaning water provided by separate tanks is essential.
KROHNE solution
Having tested several measuring devices of various suppliers, the food company decided to equip their whole dairy plant with 20 units of the Coriolis mass flowmeters OPTIMASS 1300 and OPTIMASS 7300 as well as with150 units of the electromagnetic flowmeter OPTIFLUX 6100.