REDUCING CHEESE LOSSES 2013 INTERNATIONAL DAIRY SHOW TRACKING AND REDUCING CHEESE LOSSES IN CUTTING AND WRAPPING OPERATION TO WHOEVER OPERATES A SEMI-AUTOMATIC OR AUTOMATIC CHEESE CUTTING AND WRAPPING OPERATION. PARTICULARLY LINES INCLUDING A CHECKWEIGHER. J.Denis Bedard, P.Eng. COPRODEV PLUS BOOTH 557
REDUCING CHEESE LOSSES. 2013 INTERNATIONAL DAIRY SHOW TRACKING AND REDUCING CHEESE LOSSES IN CUTTING AND WRAPPING OPERATION TO WHOEVER OPERATES A SEMI-AUTOMATIC OR AUTOMATIC CHEESE CUTTING AND WRAPPING OPERATION. PARTICULARLY LINES INCLUDING A CHECKWEIGHER. BOOTH 557. - PowerPoint PPT Presentation
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REDUCING CHEESE LOSSES
2013 INTERNATIONAL DAIRY SHOW
TRACKING AND REDUCING CHEESE LOSSES IN CUTTING AND WRAPPING OPERATION
TO WHOEVER OPERATES A SEMI-AUTOMATIC OR AUTOMATIC CHEESE CUTTING AND WRAPPING OPERATION. PARTICULARLY LINES INCLUDING A CHECKWEIGHER.
J.Denis Bedard, P.Eng.COPRODEV PLUS
BOOTH557
REDUCING CHEESE LOSSES
1 – Cheese is like GOLD!
It’s Color is golden?
REDUCING CHEESE LOSSES
It takes 10 pints of milk to produce 1 bl of cheese
90% of the milk is converted into whey (lactoserum) - Filtered through reverse osmosis - or evaporated to produce whey powder
Both of these technology are expensive to purchase and maintained. They also require large quantity of energy to operate.
REDUCING CHEESE LOSSES
REDUCING CHEESE LOSSES
REDUCING CHEESE LOSSES
RAW MATERIAL LOSSES (Penalty = $8.00/KG)• Cheese that ends up on the floor and cannot be
resold• Cheese that ends up in catchpans that are
contaminated• Metal contamination• It can account to as much as 1% of tonnage
REDUCING CHEESE LOSSES
The source of raw material losses
1. Mostly from wire cutting equipments
2. Manual handling of the cheese
3. Bad conveyors transitions4. Improper conveyor
transport chains
REDUCING CHEESE LOSSESHow to reduce your raw cheese losses?
• Measure and track you cheese losses –Target less than 0,1%
• Sensibilise the production personnel
• Install catchpans throughout the entire production line
• Do regular dry cleaning
• Consider ultrasonic cheese cutting
• Automate
REDUCING CHEESE LOSSES
REDUCING CHEESE LOSSES
REDUCING CHEESE LOSSES
TRIM GENERATED BY THE CUTTERS (Penalty = $2,00/KG)
TIPS to REDUCE IT
1. Measure and Track your Trim2. What can you do to improve
the squareness of your blocks?
3. Do you have to trim so much?4. Revisit your product
dimensions, Evaluate your cutting volumetric efficiency.
5. Evaluate new technology.6. Don’t forget your the owner of
the company, you can call the shot!
REDUCING CHEESE LOSSES
NEW TEHNOLOGY =CHANGE IN CUTTING CONFIGURATIONAND IMPROVECUTTING VOLUMETRICEFFICIENCY
REDUCING CHEESE LOSSES
REDUCING CHEESE LOSSES
SCALE REJECT % VS PRODUCT GIVE-AWAY ($2,00/kg Penalty) ($8,00/kg Penalty)
RECALL: THE RULES
1. The average weight of the sampling lot must be larger the declared weight
2.Samples with weights below the MAV (Maximum Alowable Variance) are illegal