Sustainability will become a decisive competitive factor for the dairy industry. Consumers and the trade increasingly demand dairy products from sustainable production. As a result, the diaries must optimise the utilisation of resources. The energy balance can also be improved further at many companies, and in particular there is a need for improved water management. Sustainability aspects have only been rudimentarily incorporated in the daily practice of many dairies up until now. Among other things, this session will show how production with sensor-base monitoring of the need for cleaning and the cleaning results in closed systems can be lastingly improved.

Available on anugafoodtec @home

11:50-12:00 Opening and Chair

Helmut Steinkamp, LUFA Nord-West, Oldenburg, Germany

12:00-12:25 Water recycle and reuse in the dairy industry - state of the art, challenges and opportunities  

Kris Lambert, Veolia Water Technologies, Leuven, Belgium

12:25-12:50 CIP cleaning in dairy - correct or optimal?

Thomas Tyborski, ECOLAB DEUTSCHLAND GMBH, Monheim, Germany 

12:50-13:15 Sensor-based monitoring of the cleaning demand and cleaning result 

Niklas Jarmatz, Technische Universität Braunschweig, Germany

13:15-13:20 Summary and closing

Helmut Steinkamp, LUFA Nord-West, Oldenburg, Germany