APV - Dairy Technology 01 - 2003
APV - Dairy Technology 01 - 2003
APV - Dairy Technology 01 - 2003
Dairy Technology
Invensys APV
Pasteursvej
8600 Silkeborg
Copyright 2002 Invensys APV, Silkeborg, Denmark, Dairy Technology 08/02 UK/2002
Denmark
Tel. +45 70 278 333
Fax +45 70 278 330
apv.unitsystems@invensys.com
www.apv.invensys.com
Anhydro A/S
Østmarken 7
2860 Søborg
Denmark
Tel. +45 70 278 222
Fax +45 70 278 223
anhydro@invensys.com
www.anhydro.com
Table of contents
MILK
Composition of Danish Cow’s Milk 2002: . . . . . . . . 3
Density of Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Yields from Whole milk etc. . . . . . . . . . . . . . . . . . . . 4
Pasteurisation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
UHT/ESL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
ESL - Extended shelf life . . . . . . . . . . . . . . . . . . . . . 7
UHT - Ultra High Temperature . . . . . . . . . . . . . . . . . 9
High Heat Infusion Steriliser . . . . . . . . . . . . . . . . . . . 16
Determination of Fat Content in Milk and Cream . . . 17
Determination of Protein Content in
Milk and Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Detection of Preservatives and Antibiotics in Milk . . 20
Acidity of Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
The Phosphatase Test . . . . . . . . . . . . . . . . . . . . . . . 22
Standardisation of Whole Milk and Cream . . . . . . . . 23
Standard Deviation . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Calculating the Extent of Random Sampling . . . . . . 27
BUTTER
Composition of Butter . . . . . . . . . . . . . . . . . . . . . . . 30
Yields . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Buttermaking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Calculating Butter Yield . . . . . . . . . . . . . . . . . . . . . . 33
Churning Recovery . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Adjusting Moisture Content in Butter . . . . . . . . . . . . 36
Determination of Salt Content in Butter . . . . . . . . . . 36
lodine Value and Refractive Index . . . . . . . . . . . . . . 37
Fluctuations in lodine Value and
Temperature Treatment of Cream . . . . . . . . . . . . . . . 37
CHEESE
Cheese Varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Cheesemaking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Standardisation of Cheesemilk and Calculation of
Cheese Yield . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Utilisation Value of Skimmilk in Cheesemaking . . . . 44
Strength, Acidity and Temperature
of Brine for Salting . . . . . . . . . . . . . . . . . . . . . . . . . . 45
MEMBRANE FILTRATION
Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Membrane Processes . . . . . . . . . . . . . . . . . . . . . . . . 47
Membrane Elements . . . . . . . . . . . . . . . . . . . . . . . . . 53
CIP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Milk and Whey Composition . . . . . . . . . . . . . . . . . . 59
TECHNICAL INFORMATION
Stainless Steel Pipes . . . . . . . . . . . . . . . . . . . . . . . . 83
Friction Loss Equivalent in m Straight
Stainless Steel Pipe for One Fitting . . . . . . . . . . . . . 84
Velocity in Stainless Steel Pipes . . . . . . . . . . . . . . . . 84
Volume in Stainless Steel Pipes . . . . . . . . . . . . . . . . 85
Friction Loss in m H2O per 100 m Straight
Pipe with Different Pipe Dimensions and Capacities
(Non-stainless steel) . . . . . . . . . . . . . . . . . . . . . . . . . 86
UNITS OF MEASURE
The MKSA System . . . . . . . . . . . . . . . . . . . . . . . . . . 88
The SI Unit System . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Tables showing conversion Factors between
SI Units and other Common Unit Systems. . . . . . . . 92
Input and Output of Electric Motors . . . . . . . . . . . . . 97
Fuel Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Saturated Steam Table . . . . . . . . . . . . . . . . . . . . . . . 99
Atomic Weights, Melting and Boiling Points of the
Elements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Prefixes with Symbols used in Forming
Decimal Multiples and Submultiples . . . . . . . . . . . . 102
Thermometric Scales . . . . . . . . . . . . . . . . . . . . . . . . 103
Conversion Table . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
2
MILK
Composition of Danish Cow’s Milk 2002:
Density of Milk
The density of milk is equivalent to the weight in kilos of 1
litre of milk at a temperature of 15°C.
The easiest way to determine the density is to use a spe-
cial type of hydrometer called a lactometer. The upper part
of the lactometer is provided with a scale showing the lac-
tometer degree, which, when added as the second and
third decimal to 1.000 kg, indicates the density of milk, ie,
a lactometer degree of 30 corresponds to a density of
1.030 kg/litre.
The lactometer is lowered into the milk and when it has
come to rest, the lactometer degree can be read on the
scale at the surface level of the milk.
As milk contains fat and as the density depends on the
physical state of the fat, the milk should be healed to 40°C
and then cooled to 15°C before the density is determined.
If the, determination of the density is not carried out at ex-
actly 15°C, the reading must be converted by means of a
correction table.
The density of milk depends upon its composition, and
can be calculated as follows:
100
% fat + % protein + % lactose+acid + % ash + % water
0.93 1.45 1.53 2.80 1.0
Density:
1 litre whole milk . . . . . . . . . . . . . . . . . approx. 1.032 kg
- skimmilk . . . . . . . . . . . . . . . . . . - 1.035 kg
- buttermilk . . . . . . . . . . . . . . . . . - 1.033 kg
- skimmed whey 6.5% TS . . . . . - 1.025 kg
- cream with 20% fat . . . . . . . . . - 1.013 kg
- cream with 30% fat . . . . . . . . . - 1.002 kg
- cream with 40% fat . . . . . . . . . - 0.993 kg
3
Yields from Whole milk etc.
100 kg standardised whole milk yields:
with 4.0 % fat approx. 4.75 kg butter
- 4.0 % - - 13.0 - whole milk powder
- 3.0 % - - 9.5 - 45% cheese *)
- 2.5 % - - 9.1 - 40% - *)
- 1.6 % - - 8.3 - 30% - *)
- 1.0 % - - 8.0 - 20% - *)
- 0.45% - - 7.4 - 10% - *)
Pasteurisation
Pasteurisation is a heat treatment applied to milk in order
to avoid public health hazards arising from pathogenic mi-
croorganisms associated with milk. The process also in-
creases the sheIf life of the product.
Pasteurisation is intended to create only minimal chemi-
cal, physical and organoleptic changes in products to be
kept in cold storage.
4
Pasteurised milk and skimmilk 63°C/30 min.
72°C/15 sec.
Values for volume per metre can be found in the table Vol-
ume in Stainless Steel Pipes.
5
The individual particles spend different times in the hold-
ing tube and this results in residence time variations. To
avoid bacteriological problems, it is necessary to heat
even the fastest particles long enough.
The holding tube must have an efficiency of at least 0.8
(tmin/tmean) and this can best be achieved by avoiding a
laminar flow, ie, ensuring a turbulent flow at a Reynolds
Number >12,000 and choosing a ratio of length (m)/dia-
meter >200 for the holding tube.
UHT/ESL
Being the originator of the 4 main systems, Invensys APV
has the largest product range within UHT:
3 3
PRODUCT FILLING
95ºC 140ºC
8
9 7
5ºC 2
1 1 4 5 6
25ºC
75ºC
COOLING
WATER
STEAM
10
6
ESL - Extended shelf life
In many parts of the world the production of fresh milk
presents a problem in regard to keeping quality. This is due
to inadequate cold chains, poor raw material and/or insuffi-
cient process and filling technology. Until recently, the only
solution has been to produce UHT milk with a shelf life of 3
- 6 months at ambient temperature. In order to try to im-
prove the shelf life of ordinary pasteurised milk, various at-
tempts have been made to increase the pasteurisation tem-
perature and this led to the extended shelf life concept.
75ºC
STEAM
FILLING
2 COOLING
9
WATER
PRODUCT COOLING
WATER
4 7
VACUUM
3 5
1 6 6
8 COOLING
WATER COOLING
WATER
7
This means that a very high temperature for a very short
time will result in a high-quality ESL product, with long
shelf life and a taste like low pasteurised milk.
Temperature
135ºC
Pure-LacTM
120ºC
High pasteurisation
72ºC
Low pasteurisation
Time
8
After reviewing the range of “cold technologies” available,
it became obvious that most of them were only suited for
white milk. Furthermore, the actual microbiological reduc-
tion rate for some of the processes was inadequate to pro-
vide sufficient safety for shelf life of more than 14 days at
10°C.
TM
Pure Lac Up to 45 days
8 Over 45 days
ESL pasteurisation (**)
* Thermophilic spores
** Depending on filling solution
9
ºC
150 High Heat Infusion
Direct Infusion Indirect UHT
100
50
0 Time
K · t = log N/Nt
where N = number of micro-organisms/spores originally
present
Nt = number of micro-organisms/spores present
after a given time of treatment (t)
K = constant
t = time of treatment
10
of 9 indicates that out of 109 bacterial spores fed into the
process only 1 (10°) will survive.
z = Z-value (ºC)
11
4000
3000
region of
sterilisation
2000
lo
ss
of
th
ia
m
in
HM
e
1000 =
F
80
10
900 %
0
µm
800
ol/
700
l
600
500
HM
F
10
400 th
re 60
µm
sh %
ol
ol/
d
l
300 ra
ng
e
of
lo di
ss sc
of ol
200 th ou 40
Heating time or equivalent heating time in seconds
ia ra
m %
HM
in tio
e n
F1
=
3%
µm
/C
ol/
*=
l
1
100
90
80
70
20
%
60
50
40
30
10
la
%
ct
ul
os
e
20
60
0
m
therm ophil
therm
lac
g/
l
tu
lo
ss
lo
al d ic spo
se
of
40
l
ys
eath
0
in
m
10
=
g/
valu s / B*=
1%
l
9
re
e=
8 UHT-
7
9
region
1
6
5
1
100 110 120 130 140 150 160ºC
12
• Bacteriological effect:
B* (known as B star)
• Chemical effect
C* (known as C star)
13
Residence time
Particular attention must be paid to the residence time in a
holding cell or tube and the actual dimensioning will depend
on several factors such as turbulent versus laminar flow,
foaming, air content and steam bubbles. Since there is a ten-
dency to ope-rate at reduced residence time in order to mini-
mise the chemical degradation (C* value < 1) it becomes in-
creasingly important to know the exact residence time.
Commercial sterility
The expression of commercial sterility has been men-
tioned previously and it has been pointed out that com-
plete sterility in its strictest sense is not possible. In wor-
king with UHT products commercial sterility is used as a
more practical term, and a commercially sterile product is
defined as one which is free from micro-organisms which
grow under the prevailing conditions.
14
All powder products must be dissolved prior to UHT treat-
ment because bacteria spores can survive in dry powder
particles even at UHT temperatures. Undissolved powder
particles will also damage homogenising valves causing
sterility problems.
15
riorated taste, smell and colour, while the physical and
chemical limiting factors are incipient gelling, increase in
viscosity, sedimentation and cream lining.
PRODUCT
90ºC 125ºC
2 3 5 COOLING 9
WATER
1 4 1 2 7 6 7
10 COOLING 8 8
WATER
STEAM STEAM
16
UHT of products with HRS (comparative temperature profiles with Fo= 40)
ºC
150
100
50
0 Time
Direct UHT 150ºC
High Heat Infusion 150ºC
Indirect UHT 147ºC
Reference Indirect UHT 140ºC
Schmid-Bondzynski-Ratzloff (SBR)
This method uses hydrochloric acid instead of ammonia
to destroy the fat globule membranes and is used for
cheese samples.
The principal difference between RG and SBR is that the
free fatty acids are not extracted by the RG method since
the analysis is made in alkaline media. The free fatty acids
are extracted by the SBR method since the analysis is
made in an acidic medium.
17
Gerber’s method
Whole milk is analysed as follows:
Measure into the butyrometer 10 ml sulphuric acid, 11 ml
milk (in some countries only 10.8 ml) and 1 ml amyl alco-
hol, in that order.
Before measuring out the milk, heat to 40°C and mix care-
fully. Insert the stopper and shake the mixture while hold-
ing the stopper upwards. Then turn the butyrometer up-
side down two or three times until the acid remaining in
the narrow end of the butyrometer is mixed completely
with the other constituents.
During the mixing process, the temperature rises to such a
degree that centrifugation can take place without further
heating. The butyrometer is centrifuged for 5 minutes at
1,200 rpm and the sample is placed in a water bath at 65-
70°C before reading. The reading is made at the lowest
point of the fat meniscus.
Milkoscan
The Danish company N. Foss Electric has developed an
18
instrument, the Milkoscan, for rapid and simultaneous,
determination of fat, protein, lactose and water.
In this instrument, the sample is diluted and homogenised.
Then the mixture passes through a flow cuvette where the
different components are measured by their infrared ab-
sorption.
Fat at 5.73 µm
Protein at 6.40 µm
Lactose at 9.55 µm
19
Detection of Preservatives and Antibiotics in Milk
The growth of lactic acid bacteria may be inhibited by the
presence in the milk of ordinary antiseptics (such as boric
acid, borax, benzoic acid, salicylic acid, salicylates, for-
malin, hydrogen peroxide) or antibiotics (penicillin, aureo-
mycin, etc). In order to find out which of the above men-
tioned substances is present, it is necessary to test for
each of them - which is both costly and time-consuming.
However, tests for rapid determination ¯f antibiotics, espe-
cially penicillin, in milk have been developed. One of these
is the Dutch Delvotest P.
A special substrate containing Bacillus colidolactis, which is
highly sensitive to penicillin and to some extent also to
other antibiotics, is inoculated with the suspected milk. Af-
ter 2 1/2 hours, the quantity of acid produced will be suffi-
cient to change the colour in the dissolved pH indicator
from red to yellow. This method gives a definite determina-
tion of the penicillin concentration down to 0.06 I.U./ml.
Rapid detention of slow-ripening milk can be achieved by
a comparison of the acidification process in the suspected
sample with that in a sample of mixed milk.
Both samples are heat-treated at 90-95°C for approx. 15
minutes, cooled to approx. 25°C, and mixed with 2%
starter.
After 6-8 hours there will be a distinct difference in the ti-
tres (or pH) of the two samples if one of them contains
antibiotics or other growth-inhibiting substances.
Acidity of Milk
Normally, fresh milk has a slightly acid reaction. The acid-
ity is determined by measuring either the titrated acidity,
i.e., the total content of free and bound acids, or by meas-
uring the pH value, which indicates the true acidity (the hy-
drogen ion concentration).
The titrated acidity of fresh milk is 16-18, and pH is 6.6-6.8.
Titration
Normally, the titrated acidity of milk is indicated by the
number of ml of a 0.1 n sodium hydroxide solution re-
quired to neutralise 100 ml of milk, using phenolphthalein
as an indicator.
By means of a pipette, 25 ml of milk is measured into an
Erlenmeyer flask. To this 13 drops of a 5% alcoholic phe-
nolphthalein solution is added, and from a burette 0.1 n
sodium hydroxide solution is added, drop by drop, into the
flask until the colour of the liquid changes from white to a
20
uniform pale red. Since for practical reasons only 25 ml of
milk is used in the analysis, the figure obtained must be
multiplied by four.
Consequently, supposing that the quantity of sodium hy-
droxide solution used was 5 ml, the titratable acidity
would be:
5 × 4 = 20
2.8 × 4 × 100 = 16
100-30
21
and the normal acidity figure, the various degrees of acid-
ity can be compared as shown below:
Measurement of pH
The true acidity of a liquid is determined by its content of
hydrogen ions.
Acidity is measured in pH value, pH being the symbol used to
express the negative logarithm of hydrogen ion concentra-
tion. For example, a solution with a hydrogen ion concentra-
tion of 1:1,000 or 10-3 has a pH of 3. The neutral point is pH
7.0. Values below 7.0 indicate acid reactions, and values
above 7.0 indicate alkaline reactions. A difference in pH value
of 1 represents a tenfold difference in acidity, ie, pH 5.5
shows a degree of acidity ten times higher than pH 6.5.
In milk, it is the pH value and not the titratable acidity that
controls the processes of coagulation, enzyme activity,
bacteria growth, reactions of colour indicators, taste, etc.
The pH value is measured by a pH-meter with a combined
glass electrode, and the system must always be cali-
brated properly before use.
22
The phosphatase test is performed as follows:
Measure 1 ml milk into two test tubes, marked A and B.
Transfer test tube B to a 80"C water bath for 5 minutes
and then cool. To the milk in test tube A, add 5 ml distilled
water saturated with chloroform and 5 ml substrate solu-
tion (prepared by dissolving one small “Ewos” phos-
phatase tablet l in 25 ml of a solution consisting of 9.2 g
pure an- hydrous sodium carbonate and 13.6 g sodium bi-
carbonate in 1 litre distilled water saturated with chloro-
form).
To test tube B, add 5 ml diluted phenol solution (0.010 mg
phenol in 5 ml) and 5 ml substrate solution. Shake both
test tubes and leave them in a water bath at 38-40°C for
one hour. Then, to both tubes, add exactly six drops of
phenol reagent (three “Ewos” phosphatase tablets II in 10
ml 93% alcohol), and shake the tubes vigorously. Leave
the two test tubes at room temperature for 15 minutes and
compare them. Only if the contents of test tube A appear
paler in colour than the contents of test tube B can the
milk be considered sufficiently heated.
If the milk fails this test, a sample for control testing should
be sent to an authorised research institute, which will carry
out the phosphatase test in such a way that colour is ex-
tracted after incubation. The colour extinction is a meas-
ure of the content of phenol and can be measured in a
Pullfricphotometer.
23
Table for standardisation of Whole Milk
% fat in % fat in standardised milk
whole
milk 04.00 03.90 03.80 03.70 03.60 03.50 03.40 03.30 03.20 03.10 03.00
4.5 12.70 15.60 18.70 21.90 25.40 30.00 32.80 36.90 41.30 45.90 50.80
4.4 10.10 13.00 16.00 19.20 22.50 26.00 29.90 33.80 38.10 42.60 47.50
4.3 07.60 10.40 13.30 16.40 19.70 23.20 26.90 30.80 34.90 39.30 44.10
4.2 05.10 07.80 10.70 13.70 16.90 20.30 23.90 27.70 31.70 36.10 40.70
4.1 02.50 05.20 08.00 11.00 14.00 17.40 20.90 24.60 28.60 32.80 37.30
4.0 02.60 05.30 08.20 11.30 14.50 17.90 21.50 25.40 29.50 33.90
3.9 00.38 02.70 05.50 08.50 11.60 14.90 18.50 22.20 26.20 30.50
3.8 00.77 00.38 02.70 05.60 08.70 11.90 15.40 19.00 23.00 27.10
3.7 01.15 00.77 00.38 02.80 05.80 09.00 12.30 15.90 19.70 23.70
3.6 01.54 01.15 00.76 00.38 02.90 06.00 09.20 12.70 16.40 20.30
3.5 01.92 01.53 01.15 00.76 00.38 03.00 06.10 09.50 13.10 16.90
3.4 02.31 01.92 01.53 01.14 00.76 00.38 03.10 06.30 09.80 13.60
3.3 02.69 02.30 01.91 01.52 01.14 00.75 00.38 03.10 06.60 10.20
3.2 03.08 02.68 02.29 01.90 01.52 01.13 00.75 00.37 03.30 06.80
3.1 03.46 03.07 02.67 02.28 01.89 01.51 01.13 00.75 00.37 03.40
3.0 03.85 03.45 03.05 02.66 02.27 01.89 01.50 01.12 00.75 00.37
Batch Standardisation
For batch standardisation the following equations may be
used.
x kg skimmilk = z - y
24
y (% fat required - % fat in low-fat milk)
x kg cream =
% fat in cream - % fat required
x kg cream = z - y
ln-line Standardisation
For in-line standardisation the following equations may be
used.
x kg surplus cream = y - z
z kg standardised milk = y - x
x kg surplus cream = y - z
25
Standard Deviation
The accuracy of an automatic butter fat standardising unit
will commonly be expressed in the term Standard Devia-
tion (SD).
99 ,9 93 6 6%
99 ,7 3%
95 %
68 %
26
(SD of the automatic standardising system)2 +
(SD on the measuring instrument)2
2 2
0.015 +0.01 = 0.018%
1 level: 68% of the production time the fat value will lie
within ± 0.018%
2 level: 95% of the production time the fat value will lie
within ± 0.036%
3 level: 99.7% of the production time the fat value will lie
within ± 0.054%
4 level: 99.99366% of the production time the fat value
will lie within ± 0.072%
27
A Confidence Coefficient = 95 would normally apply for
the dairy and food industry.
Number of Required SD
P%
samples in sample set
30 25% 0.023%
80 15% 0.021%
200 10% 0.020%
N (Total) 0% 0.018%
28
Chart T *): Number of Degrees of Freedom Required to
Estimate the Standard Deviation within P% of Its True
Value with Confidence Coefficient
1,000
800
600
500
400
300
200
=.
9
Degrees of freedom
9
=.
100
95
=.
90
80
60
50
40
30
20
10
6
5
5 6 8 10 20 30 40 50
P%
29
BUTTER
Composition of Butter
Butter must comply with certain regulations:
Fat . . . . . . . . . . . . . . . . . . . . . Min. 80% (82%)
Moisture . . . . . . . . . . . . . . . . Max. 16%
Milk solids non-fat (MSNF) . . Max. 2%
Salt (NaCl):
Mildly salted . . . . . . . . . . . approx. 1%
Strongly salted . . . . . . . . . - 2%
Acidity:
Sweet cream butter . . . . . pH 6.7
Cultured butter . . . . . . . . pH 4.6
Mildly cultured butter . . . . pH 5.3
Yields
1 kg butter can be made from:
approx. 20 kg milk with 4.2% fat
- 2.2 kg cream with 38% fat
- 2.0 kg cream with 42% fat
Buttermaking
Buttermaking may be carried out either as a batch pro-
cess in a butter churn or as a continuous process in a con-
tinuous buttermaking machine.
In addition to cream treatment, buttermaking comprises
the following stages:
30
cream, and there were problems with the production of
salted butter.
31
Butter
1
Water
Buttermilk
2
4
3
32
A similar production method is the well known “NIZO”
method.
The above methods provide for more flexible cream treat-
ment since the incubation temperatures for the starters do
not have to be taken into account. Besides, the produc-
tion of cultured buttermilk is avoided (sweet buttermilk is
much more usable in other products than cultured butter-
milk). Finally, butter produced according to this method
has a longer shelf life.
Churning Recovery
The churning recovery value (CRV) is equal to the amount
of fat remaining in the buttermilk expressed as a percent-
age of the total fat content of the cream before churning. It
can be worked out from the following equation:
In other words, the only data required are the cream and
buttermilk fat percentages.
33
Churning Recovery Table
% fat
% fat in buttermilk
in
cream 0.10 0.20 0.30 0.40 0.50 0.60 0.70 0.80 0.90
30.5 0.21 0.42 0.63 0.85 1.06 1.27 1.48 1.69 1.90
31.0 0.21 0.41 0.62 0.82 1.03 1.24 1.44 1.65 1.85
31.5 0.20 0.40 0.60 0.80 1.00 1.21 1.41 1.61 1.81
32.0 0.20 0.39 0.59 0.78 0.98 1.18 1.37 1.57 1.76
32.5 0.19 0.38 0.57 0.76 0.96 1.15 1.34 1.53 1.72
33.3 0.19 0.37 0.56 0.75 0.93 1.12 1.31 1.49 1.68
33.5 0.18 0.36 0.55 0.73 0.91 1.09 1.27 1.46 1.64
34.0 0.18 0.35 0.53 0.71 0.89 1.07 1.24 1.42 1.60
34.5 0.17 0.35 0.52 0.69 0.87 1.04 1.21 1.39 1.56
35.0 0.17 0.34 0.51 0.68 0.85 1.01 1.18 1.35 1.52
35.5 0.16 0.33 0.50 0.66 0.83 0.99 1.16 1.32 1.49
36.0 0.16 0.32 0.48 0.64 0.81 0.97 1.13 1.29 1.45
36.5 0.16 0.31 0.47 0.63 0.79 0.94 1.10 1.26 1.42
37.0 0.15 0.31 0.46 0.61 0.77 0.92 1.08 1.23 1.38
37.5 0.15 0.30 0.45 0.60 0.75 0.90 1.05 1.20 1.35
38.0 0.14 0.29 0.44 0.59 0.73 0.88 1.03 1.17 1.32
38.5 0.14 0.29 0.43 0.57 0.72 0.86 1.00 1.14 1.29
39.0 0.14 0.28 0.42 0.56 0.70 0.84 0.98 1.12 1.26
39.5 0.14 0.27 0.41 0.55 0.68 0.82 0.96 1.09 1.23
40.0 0.13 0.27 0.40 0.53 0.67 0.80 0.93 1.07 1.20
40.5 0.13 0.26 0.39 0.52 0.65 0.78 0.91 1.04 1.17
41.0 0.13 0.25 0.38 0.51 0.64 0.76 0.89 1.02 1.15
41.5 0.12 0.25 0.37 0.50 0.62 0.75 0.87 1.00 1.12
42.0 0.12 0.24 0.36 0.49 0.61 0.73 0.85 0.97 1.09
42.5 0.12 0.24 0.36 0.47 0.59 0.71 0.83 0.95 1.07
43.0 0.12 0.23 0.35 0.46 0.58 0.70 0.81 0.93 1.04
43.5 0.11 0.23 0.34 0.45 0.56 0.68 0.79 0.91 1.02
44.0 0.11 0.22 0.33 0.44 0.55 0.66 0.77 0.88 1.00
44.5 0.11 0.22 0.32 0.43 0.54 0.65 0.76 0.86 0.97
45.0 0.11 0.21 0.32 0.42 0.53 0.63 0.74 0.84 0.95
The result can also be taken from a table that has been
worked out on the basis of Report No. 38 from the Danish
Government Dairy Research Institute. See below.
34
Table for adjustment of Moisture Content in Butter
Addition of water in kg per 100 kg butter when the
% water
desired % moisture is as follows:
present
16.0 15.9 15.8 15.7 15.6 15.5
15.9 0.12
15.8 0.24 0.12
15.7 0.36 0.24 0.12
15.6 0.47 0.36 0.24 0.12
15.5 0.59 0.47 0.36 0.24 0.12
15.4 0.71 0.59 0.47 0.36 0.24 0.12
15.3 0.83 0.71 0.59 0.47 0.35 0.24
15.2 0.94 0.83 0.71 0.59 0.47 0.35
15.1 1.06 0.94 0.82 0.71 0.59 0.47
15.0 1.18 1.06 0.94 0.82 0.71 0.59
14.9 1.29 1.18 1.06 0.94 0.82 0.71
14.8 1.41 1.29 1.17 1.06 0.94 0.82
14.7 1.52 1.41 1.29 1.17 1.06 0.94
14.6 1.64 1.52 1.41 1.29 1.17 1.05
14.5 1.75 1.64 1.52 1.40 1.29 1.17
14.4 1.87 1.75 1.64 1.52 1.40 1.29
14.3 1.98 1.87 1.75 1.63 1.52 1.40
14.2 2.10 1.98 1.87 1.75 1.63 1.52
14.1 2.21 2.10 1.98 1.86 1.75 1.63
14.0 2.33 2.21 2.09 1.98 1.86 1.74
13.9 2.44 2.32 2.21 2.09 1.97 1.86
13.8 2.55 2.44 2.32 2.20 2.09 1.97
13.7 2.67 2.55 2.43 2.32 2.20 2.09
13.6 2.78 2.66 2.55 2.43 2.32 2.20
13.5 2.89 2.78 2.66 2.54 2.43 2.31
13.4 3.00 2.89 2.77 2.66 2.54 2.43
13.3 3.11 3.00 2.88 2.77 2.65 2.54
13.2 3.22 3.11 3.00 2.88 2.77 2.65
13.1 3.34 3.22 3.11 2.99 2.88 2.76
13.0 3.45 3.33 3.22 3.10 2.99 2.87
12.9 3.56 3.44 3.33 3.22 3.10 2.99
12.8 3.67 3.56 3.44 3.33 3.21 3.10
12.7 3.78 3.67 3.55 3.44 3.32 3.21
12.6 3.89 3.78 3.66 3.55 3.43 3.32
12.5 4.00 4.89 3.77 3.66 3.54 3.43
12.4 4.11 4.00 3.88 3.77 3.65 3.54
12.3 4.22 4.11 3.99 3.88 3.76 3.65
12.2 4.33 4.21 4.10 3.99 3.87 3.76
12.1 4.44 4.32 4.21 4.10 3.98 3.87
12.0 4.55 4.43 4.32 4.21 4.09 3.98
35
Adjusting Moisture Content in Butter
Conventional Churns
The churning of the cream should be carried out in such a
way that the moisture content of the butter is slightly be-
low the maximum permitted amount. A test of the mois-
ture content should be made as soon as the butter has
been worked sufficiently.
When the amount of butler is known, the table above can
be used.
If desired, the following equation may also be used:
kg butter x (% MD - % MP)
kg water to be added =
100 - % MP
36
lodine Value and Refractive Index
The iodine value is defined as the number of grammes of
iodine that can be absorbed in 100 g butterfat. The refrac-
tive index stales the angle of refraction measured in a so-
called refractometer, when a ray of light passes from the air
through melted butterfat. Both the iodine value and the re-
fractive index are an indication of the content of unsatu-
rated fatty acids (the most important being oleic acid),
which have a lower melting point than saturated fatty acids.
The relation between the iodine value and the refractive
index is given in the table below.
37
be chosen only after taking into account the fat content
and particularly the composition of the fat (iodine value).
For example, feeding with soya beans, linseed and rape
seed cakes, etc, gives butterfat with a high iodine value,
whereas the iodine value is lower when feeding with coco-
nut and palm cakes.
Other conditions being equal, Jersey cows yield butterfat
with a lower iodine value than, for example, Holsteins, but
this difference can be adjusted by choosing the right feed.
By means of temperature treatment of the cream, it is pos-
sible to change the structure of the butter in order to im-
prove its consistency. The temperatures used should be
determined partly on the basis of the iodine value of the
butterfat and partly on the basis of the temperature at
which the butter will be consumed. It is therefore neces-
sary for the creamery to know the iodine value of the but-
terfat used, and this value should be determined once a
month.
In periods with iodine values above 35, the 19-16-8
method or a modification, for example, 23-12-8, should be
used.
In periods with iodine values below 32, the 8-19-16
method or a modification, for example, 8-20-12, should be
used.
In transitional periods (iodine values between 32 and 35), a
12-19-12 treatment can be used in the autumn, whereas
in the spring, the normal high iodine treatment should be
started straightaway.
38
CHEESE
Cheese Varieties
It would be an almost impossible task to list all cheese
types. Below are possible classifications of cheese types:
39
Cheesemaking
The feature common to all cheesemaking is that rennet is
added to the milk, rennet being an enzyme that makes the
milk coagulate and the coagulum contract, which, in turn,
causes whey exudation, so-called syneresis.
Thus, the cheesemilk is separated into curd (cheese) and
whey.
* non-protein nitrogen
** milk solids non-fat
40
Whole 45% fat 40% fat 30 % f a t 20% fat 10% fat
milk in TS in TS in TS in TS in TS
% whole milk
% whole milk
% whole milk
% whole milk
% whole milk
cheesemilk
cheesemilk
cheesemilk
cheesemilk
cheesemilk
% protein
% fat in
% fat in
% fat in
% fat in
% fat in
% fat
Example 1:
The cheesemilk contains: 3.3% protein
The cheese is to contain: 45% fat in TS
In the column “Whole milk” of the table, a value of 3.3%
protein is found. From the column “45% fat in TS” it ap-
pears that the milk must be standardised to a fat content
of 3.05%.
Example 2:
The non-standardised milk contains: 04%fat
The cheese is to contain: 40% fat in TS
41
it can be seen that this is obtained by mixing 66% non-
standardised milk with a fat content of 4.0% with 34%
skimmilk.
(4) Calculations:
42
(4.1) Cheese . . . . . . . . . . . . . . . . . 100.0% = 1,000.0 g
Moisture . . . . . . . . . . . . . . . . 41.5% = 415.0 g
TS . . . . . . . . . . . . . . . . . . . . . 58.5% = 585.0 g
Fat in TS . . . . . . . . . . . . . . . . 51.0% = 298.4 g
MSNF . . . . . . . . . . . . . . . . . . = 271.6 g
Protein in MSNF . . . . . . . . . . 87.6% = 237.9 g
3.4 x 100
Protein in fat-free milk = = 3.54%
(100 - 4)
Fat . . . . . . . . . . . . . = 327.9 g
Cheesemilk . . . . . . = 9,113.2 g
327.9 x 100
= 3.60%
9.113
100
= 10.97%
9.113
43
Equations often used for the calculation of cheese yields are:
kg skimmilk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.7853
44
Income per kg cheese:
1 kg cheese . . . . . . . . . . . . 2,275.0 øre
8.11 kg whey at 5.0 øre/kg . 40.5 øre
976.2
Utilisation value of skimmilk . . . = 111.1 øre
8.7853
45
simple analysis of the creamery’s water supply, any labora-
tory will be able to state the amount of hydrochloric acid
required.
The temperature of the brine, in particular, controls the
speed at which the salt is absorbed by the cheese, and
should be 10-12°C the whole year round. It is therefore
often necessary to cool the brine in the summer and heat it
in the winter.
Strictly speaking, brine can be used for an indefinite time
provided that the content of saltpetre (KNO3) or bacteria
and moulds does not become too high.
If the brine contains considerably more than 100,000 bac-
teria or moulds per ml, it should be sterilised by boiling or
by adding 1/2 litre sodium hypochlorite per 1,000 litres
brine. Sodium hypochlorite can also be added regularly
once a month, and this will ensure that the content of
harmful bacteria in the brine is kept low. When used for the
manufacture of rindless cheese, the brine should be steri-
lised regularly.
46
MEMBRANE FILTRATION
Definitions
Membrane filtration processes are pressure-driven mo-
lecular separation processes to obtain either concentra-
tion, fractionation, clarification and/or even a sterilisation
of a liquid. The separation is determined by the membrane
characteristics (molecular weight cut-off value – MWCO)
and the molecular size of the individual components
present in the liquid.
Membrane Processes
Concentration: In true concentration all total solids are re-
47
tained since only water can pass through the membrane
(as in evaporation and drying processes). Example: Re-
verse Osmosis (RO).
Reverse Osmosis
In reverse osmosis practically all total solids components
are rejected by the membrane allowing only water to pass
through the membrane. Since also practically all ions
(apart from H+ and OH-) are rejected by the membrane, the
osmotic pressure in the retentate will increase, why high-
pressure pumps are needed to overcome the osmotic
pressure. The amount of permeate produced is often re-
ferred to as “recovery”. 90% recovery means that 90% of
the feed is recovered as permeate (equal to 10x concen-
tration).
48
RO NF UF MFF MF
Pore size
0.1 - 1 0.5 - 2 5 - 100 50 - 200 800 - 1400
(nm)
Typical
pressure 30 - 40 20 - 30 3-8 0.1 - 0.8 0.1 - 0.8
(bar)
Typical temp.
10 - 30 10 - 30 10 or 50 50 50
(°C)
Protein Bacteria
Deminerali- Protein
fractionation removal
Applications Concentration sation/ concentration
Whey fat Cheese milk
concentration (WPC/MPC)
removal (WPI) ESL milk
Nanofiltration
Nanofiltration is very similar to the RO process, but the NF
membranes are slightly more open than in conventional
reverse osmosis. Nanofiltration allows passage of mono-
valent ions like Na+, K+ and Cl-, whereas divalent ions like
Mg++ and Ca++ are rejected by the membrane. In this way
the nanofiltration process demineralises the feed by typi-
cal 30-40%. The degree of demineralisation is the %re-
moval of minerals (or ash) from the feed to the permeate.
Since some of the monovalent ions are removed from the
retentate, the osmotic pressure will be lower than for con-
ventional RO. For this reason it is possible to obtain higher
%TS in the retentate compared to the RO process.
49
Ultrafiltration
Ultrafiltration has many applications, but basically it is a
process for concentration of protein (and milk fat).
50
Microfiltration
Basically, there are two microfiltration processes: Bacteria
removal/”cold sterilisation” (MF) and fractionation (also
called microfiltration fractionation – MFF). In microfiltration
applications it is important to operate with low TMP (< 1
bar).
Fractionation (MFF)
In the protein fractionation processes using ceramic mem-
branes with 0.1 micron pore size, large proteins (casein mi-
celles) are separated from the small soluble proteins (whey
proteins). In this way it is possible to concentrate the mi-
celles, which may have applications in production of cheese,
fermented products and modified MPC powder. It may be
possible to produce caseinate only using membranes.
51
In the whey-defatting process a similar membrane is used to
remove all fat and aggregated whey proteins from whey or
WPC products so as to produce WPI products with less than
1% fat in the powder. Since the pore size is very small for
fractionation processes, the permeate is theoretically sterile.
During the defatting process, a protein loss to the
retentate should be expected. The protein recovery may
be in the range of 70-85%. Invensys APV holds a patent to
increase the recovery (> 85%).
Pre-treatments
Membranes (especially SW elements) are sensitive to sus-
pended particles, and cleaning of the membranes may be
difficult if these particles are not removed before the mem-
brane filtration plant. Therefore a clarification step for whey
is necessary to remove cheese fines, and a separator is
necessary to remove whey fat. It is also recommended to
pasteurise the feed to prevent high bacteria counts in the
retentate. A bag filter or metal strainer may also be installed
to protect membranes from large particles in the feed.
52
duction time, the flux decrease will be less significant. To
obtain constant capacity, overflowing of initial surplus per-
meate into the feed tank or putting some loops on hold are
ways of compensating for the fouling and the reduced
plant capacity. Microfiltration plants are usually operated
at a constant capacity, since the TMP is minimised to
avoid fouling.
Membrane Elements
Membranes are either made of polymers (organic) or ce-
ramics (inorganic). The organic membranes are typically
made as a spiral-wound element, and ceramic mem-
branes are typically made as tubular elements.
Organic Membranes
Spiral-wound elements (SW) are most often used, since
they are cheapest per square metre, compact, easy to re-
place and follow standardised dimensions. However, they
are not suitable for liquids containing large number of sus-
pended particles, which may be trapped inside the ele-
ment construction (spacer net), or very viscous products.
The elements are 3.8" (4"), 6.3" (6") or 8.0" (8") in diameter
and the length is 38" or 40". An element designated with
the term “3840” means 3.8" diameter and 40" long. The
elements can also be divided according to the height of
the spacer net, which is designated in “mil” (1/1000 of an
inch). If the viscosity of the liquid increases, which is hap-
pening during protein concentration, the spacer height
must be selected accordingly.
53
The following table summarises modules and their ap-
proximate membrane area:
Element type 4" (3840) 6" (6338) 8" (8040)
Membrane type RO/NF/UF/MF UF/MF RO/NF
032 mil (0.8 mm) 7.4 m2 20 m2 32 m2
048 mil (1.2 mm) 5.6 m2 16 m2 25 m2
064 mil (1.6 mm) 4.6 m2 13 m2 20 m2
2 2
080 mil (2.0 mm) 3.5 m 10 m 16 m2
2
100 mil (2.5 mm) - 08 m -
SW loop configurations
SW elements are operated with a pressure drop of 0.8-1.2
bar per element (for 8" elements max. 0.6 bar). To avoid tel-
escoping of the spiral, an ATD must be placed at the end and
between the elements. SW elements can be mounted in se-
ries inside a housing (also called pressure vessel or module).
Spacer height, flux curves, pump performances and pres-
sure drops determine the configuration of a SW plant.
Plate & frame (P&F), module 37 (M37) is the only P&F mod-
ule still in use and only for high viscosity products like
cream cheese (Philadelphia type). This module can go
high in protein% (more than 29%), when operated with a
positive pump up to 12 bar. The crossflow rate should be
25 l/plate/min.
When assembling new membranes, the module should be
compressed applying 240kN (or 24 tons) of pressure (or
until the module stops leaking!). The M37 module is in-
creasingly challenged by newer module types, like specially
designed SW elements and tubular ceramic membranes.
Tubular membranes
Invensys APV’s experience is largely based on the French
“Exekia” membrane (formerly SCT). The membranes are
tubular, with the feed circulating inside tubular channels.
54
The diameter of these channels is 3, 4 and 6 mm, which is
selected according to the viscosity of the product. The main
application for ceramics is MF, since the ceramic element
can be operated with permeate back-pressure, so as to
achieve a low TMP, which is crucial for successful results.
Two products are available: The standard element, where
UTP operation is required (permeate recirculation to create
permeate back-pressure) and the newer GP element,
where the permeate back pressure/resistance is integrated
inside the membrane structure (GP = Gradient Pressure).
CIP
Cleaning of membranes is nothing like cleaning of stand-
ard dairy equipment made of stainless steel. Membrane
elements are often organic polymeric membranes made of
materials, which only tolerate certain cleaning limits in
terms of pH and temperature (and desinfectants/
oxidisers). Therefore it is almost always necessary to use
formulated cleaning products including enzymatic prod-
ucts from approved suppliers like Henkel, Ecolab,
DiverseyLever, Novadan and others. In the table below
some limits are listed for different membrane materials.
55
Polyamide Polysulphone Polysulphone Ceramic
Membrane material
(RO/NF) (UF) (UF pHt) (MF/UF)
Support/backing Polyester Polyester Polypropylene Alumina
Max temp (°C) 50 50 70 85 (not critical)
Cooling rate Not critical Not critical Not critical Max 10°/min
PH range 1.5-11.5 1.5-11.5 1-13 1-14
Free chlorine No Max 200 ppm Max 200 ppm Not critical
Phosphoric acid Yes Yes Yes No
Surfactants Only anionic Only anionic Only anionic Not critical
Sanitation 0.2% bisulfite 0.2% bisulfite 0.2% bisulfite 0.5% nitric acid
56
cepted, but the CIP procedure will have to be modified
accordingly (higher dosage concentrations, extra addition
of EDTA/NTA, etc.)
Water source
Water classified as “Drinking Water” (potable) is generally
acceptable, on the condition that the above-listed specifi-
cations are fulfilled. Softened water is also acceptable, but
the conductivity should be min. 5 µS/cm, in order not to
prolong flushing time resulting in unacceptably high water
consumption.
RO permeate and evaporator condensate may contain
some organic acids (COD > 20 mg/l). It should be stored at
cold temperature and for as short time as possible before
use. For intermediate flushing this water is fine. For final
flushing there will be a risk of bacteria growth, when the
plant is left closed down. This risk is reduced if the last
cleaning step involves chlorine.
Some customers are adding antifoaming agents to their
evaporator condensate. Antifoaming agents may block
the membranes irreversibly and cannot be accepted in the
water.
Notes on parameters
mg/l: In practice equal to ppm (parts per million)
Silica: Total = colloidal + soluble silica. Silica is practically
insoluble in water at any temperature and is very hard to
remove from the membrane, especially once precipitated.
Colloidal silica should be absent, or as low as possible.
Chlorine: Must be analysed on site as the chlorine quickly
disappears from the sample
Hardness: Is determined from the content of calcium and
magnesium (see formula for German hardness °dH).
ppmCa2+ ppmMg2+
˚dH = 5.61 x ( + )
40.1 24.3
57
Equivalent units are listed below:
German Danish English American French
Unit
°dH °dH °H °H °THF
1°dH German 1.00 1.00 1.25 17.85 1.79
1°dH Danish 1.00 1.00 1.25 17.85 1.79
1°H English 0.80 1.00 1.00 14.30 1.43
1°H American 0.056 0.056 0.07 1.00 0.10
1°THF French 0.56 0.56 0.70 10.00 1.00
1-(t0/t15)
SDI = 100 x( )
15
58
water. The flushing time is prolonged with higher water
consumption as a result (ever washed hands using soft
water?). Some enzymatic products need certain minerals
(e.g. calcium) in order to work. When using soft water,
these minerals will have to be added. When using hard
water extra complexing agents such as EDTA or NTA must
be added in order to prevent mineral precipitation. The
solubility of calcium salts is much reduced at higher tem-
peratures resulting in heavy fouling of the membrane.
Pre-treatment methods
If some of the parameters do not meet the requirements,
the following pre-treatments may be applied:
59
Milk and Whey Composition
60
Components in milk and whey and their approximate size:
Diameter size in
Large particles
micron (my)
Somatic cells (leukocytes) 10-20
Yeast cells 5-30
Bacteria cells 0.5-5
Bacteria spores (Bacillus/Clostridium) 0.8x1.5
Fat globules in raw milk 0.1-10 (2-6)
Fat globules in skim milk/homogenised milk <1
Diameter size in
Protein particles (colloidal)
nanometer (nm)
Lipoprotein particles
10
(protein + P-lipids)
Casein micelle (app. 500 subunits)
10-300
(casein micelle = 70% water + 30% casein)
Subunit of casein micelle
10-12
(10 casein molecules)
Molecular Weight
Individual proteins
(MW = Daltons)
Casein molecule 20-25.000
Para casein 12.200
Enzymes
Lactoperoxidase (LP) 77.500
Cheese rennet (chymosin/rennin) 31.000
Xanthin Oxidase (XO) (in fat globules) 283.000
Milk Lipase (mLPL) (in casein micelle) 50.000
Phosphatase (in fat globule membrane) 2 x 85.000
Milk Plasmin (in casein micelles) 89.000
61
Components in milk and whey and their approximate size
(continued):
Molecular Weight
Non-Protein Nitrogen (NPN)
(MW = daltons)
Cholin (vitamin) 121
Amino acids 75-200
Peptides 200-1500
Urea-N 60
Creatin/creatinin 131
Carbohydrates/Acids
Lactose 342
Glucose 180
Galactose 180
Lactulose 342
Lactic acid 90
Citric acid 192
Acetic acid 60
62
EVAPORATION AND DRYING
Evaporation
Evaporators are used for concentration of milk or milk
based products before drying or transportation. If milk
products are transported over longer distances the prod-
ucts are normally pre-concentrated to 30 – 38% total sol-
ids in order to reduce the transportation cost. For manu-
facturing of powder the milk is concentrated to 48 – 50%
total solids before spray drying. The milk is often heat
treated up to 130°C for classification of the powder in
Low, Medium and High heat powder. Other milk based
products such as whey and whey permeate are concen-
trated to 60 – 70% total solids before crystallisation and
drying.
63
64
Specific Energy Energy
Price per Total energy
Plant type energy consumption consumption Index
ticles.
energy unit cost per year
Drying
consumption per hour per year
kg steam/kg
kg steam kg steam EUR EUR
water evap.
3 effect TVR 0.24 4,800 24,000,000 0.017 408,000 100
4 effect TVR 0.18 3,600 18,000,000 0.017 306,000 75
5 effect TVR 0.14 2,800 14,000,000 0.017 238,000 58
6 effect TVR 0.12 2,400 12,000,000 0.017 204,000 50
7 effect TVR 0.10 2,000 10,000,000 0.017 170,000 42
kW/kg kW kWh EUR EUR
water evap.
MVR (fan) 0.012 240 1,200,000 0.075 90.000 22
Energy Consumption:
Type of Energy per kg evaporated water
dryer kcal kJ
1 1,200 5,000
2 1,980 4,100
3 1,900 3,750
65
CLEANING AND DISINFECTING
The design of modern dairy equipment allows cleaning
and disinfecting to take place without the equipment hav-
ing to be taken apart, i.e, cleaning-in-place (CIP). This
means that the processing equipment must be made of
materials (eg, stainless steel) that are resistant to the cor-
roding effects of the cleaning agents. The processing
equipment must also be designed in such way that all sur-
faces in contact with the product can be cleaned.
1. A chemical factor
2. A mechanical factor
3. A thermal factor
4. A time factor
66
The functions of the cleaning agents are:
67
Disinfection
The purpose of a disinfection is to kill the largest possible
number of bacteria to avoid an infection of the products.
Heat in the form of steam or especially hot water is the
most used form of disinfection. The central CIP plant in-
cludes programs for sterilisation with hot water, and the
return temperature is set to 85 - 90oC.
A. Pre-rinse
The processing equipment is rinsed with cold or warm
water. The object is to remove any possible product resi-
due before cleaning. The rinsing water containing the
product residue should be led to suitable reception facili-
ties in order to minimise pollution.
C. Intermediate rinse
Any remaining cleaning solution is flushed out with either
collected rinse water or fresh water.
E. Final rinse
Any remaining cleaning solution is flushed out with either
cold or hot water. Chemical free water is collected and
used for pre-rinse.
68
F. Disinfection
This is carried out immediately before the product plant is
put into operation. Disinfection can be carried out ther-
mally or chemically. The CIP plant is normally designed to
allow for disinfection by circulation of either hot water at
90-95°C or a solution of e.g. hydrogen peroxide. Today
special agents for disinfection is widely used in place of
hydrogen peroxide.
Disinfection must always be followed by a rinse with clean
and drinkable water.
Cleaning Methods
Cleaning agents:
The following cleaning agents can be used for CIP-cleaning.
69
Reagents: 0.1 N Sodium hydroxide, (NaOH), solution.
0.1 N Hydrochloric acid, (HCl), solution.
5% Alcoholic phenolphthalein solution.
70
Hot water sterilisation at 85°C 3-5 minutes
(The time stated is only started when re-
turn temperature is identical with the
above)
*)
Time is dependent on the physical conditions in and
around various pipes/pipelines to be cleaned.
**)
Time is dependent on the physical conditions in and
around various pipes/pipelines to be cleaned as well as
the software to control cleaning of pipes/pipelines.
71
Final rinse, cold water 0.5-1 minute
(The time stated is only started when re-
turn concentration indicates clean water)
*)
Time is dependent on the physical conditions in and
around various tanks to be cleaned (tank dimension).
**)
Time is dependent on the physical conditions in and
around various tanks to be cleaned (tank dimension), as
well as the software to control cleaning of tank/tanks.
72
Intermediate rinse, cold water/recyclable
water - special software solution 5-10 minutes
*)
Time is dependent on the physical conditions in and
around various pasteuriser/pasteuriser plants to be
cleaned.
**)
Time is dependent on the physical conditions in and
around various pasteuriser/pasteuriser plants to be
cleaned as well as the software to control cleaning of
pasteuriser/pasteuriser plants.
Pasteurisers CIP*
73
Ultrafiltration plants (UF) CIP*** special
Evaporators CIP
74
the butter from adhering to the surfaces. For cleaning,
an internal circulating flow is established.
***) CIP of a UF plant is always carried out by means of an
internal circulating flow as special detergents are used
in order to prevent any damage to the membranes,
which would reduce the permeate flow.
Manual Cleaning
CIP is automatic cleaning, but firstly the external surfaces
are not cleaned by CIP, secondly there will always be a few
machine parts that have to be cleaned every day.
Futhermore, requirements for disassembling of large ma-
chine parts, a.o. plate heat exchangers and pipe connec-
tions, will arise at intervals.
75
Equipment:
1. Swabs made of cotton wool coiled around the end of a
small stick.
Procedure:
1. The swab is sterilised in the test tube with Ringer’s li-
quid.
76
Control of the strength of the cleaning agents should be
made twice a day.
Equipment:
1. Titration burette (25 ml)
3. Drop bottle
Method:
1. Hot cleaning solution is removed from the lye tank with
a ladle, and the solution is cooled to approximately
20oC.
77
The titer of the lye solution corresponds to the concentra-
tion of the cleaning solution.
axbxc
Concentration in %: = xx.x %
100
Where:
a = ml titration fluid until colour change/10 ml solution
Example:
25.0 x 0.1 x 40.0
Concentration in % = 1.00 %
100
Equipment:
1. Titration equipment (see under lye solution).
Method:
1. The acid solution is removed from the acid container,
and this solution is cooled to approximately 20oC.
78
4. Under careful shaking this is titrated with 0.1 normal
sodium hydroxide until the colour changes. The colour
changes from colourless to red.
axbxc
Concentration in %: = xx.x %
100
Where:
a = ml titration fluid until colour change/10 ml solution
Example:
15.9 x 0.1 x 63.02
Concentration in % = 1.00 %
100
79
Concentration of Cleaning Solution
Lye Acid
Concen-
NaOH HNO3
tration
Sodium Hydroxide Nitric acid
Titration Titration
0.1 n 30% 30% 62% 0.1
%
HCL NaOH HNO3 HNO3 nNaOH
ml/10 ml l/100 l l/100 l l/100 l ml/10 ml
02.5 0.25 0.1 0.30 0.10 01.60
05.0 0.50 0.2 0.55 0.25 03.20
07.5 0.75 0.3 0.85 0.35 04.80
10.0 1.00 0.4 1.15 0.45 06.30
12.5 1.25 0.5 1.40 0.60 07.90
15.0 1.50 0.6 1.70 0.70 09.50
17.5 1.75 0.7 2.00 0.80 11.10
20.0 2.00 0.8 2.25 0.95 12.70
22.5 2.25 0.9 2.55 1.05 14.30
25.0 2.50 1.0 2.80 1.15 15.90
27.5 2.75 1.1 3.10 1.30 17.50
30.0 3.00 1.2 3.40 1.40 19.00
32.5 3.25 1.3 3.65 1.50 20.60
35.0 3.50 1.4 3.95 1.65 22.20
37.5 3.75 1.5 4.25 1.75 23.80
40.0 4.00 1.6 4.50 1.85 25.40
42.5 4.25 1.7 4.80 2.00 27.00
45.0 4.50 1.8 5.10 2.10 28.60
47.5 4.75 1.9 5.35 2.20 30.10
50.0 5.00 2.0 5.65 2.35 31.70
Dairy Effluent
Increasing discharge costs make it important to have
knowledge of both the quantity of effluent and the content
of pollutants. The pollutants in dairy effluent are primarily
the organic substances fat, protein, and lactose, but ni-
trate and phosphate are also important substances.
Two methods are used to determine the content of organic
material in effluent: BOD and COD. The result is expressed
in mg oxygen per litre.
BOD (Biological Oxygen Demand) is determined by the de-
mand of dissolved oxygen for oxydising the organic mate-
rial in an aqueous sample of the effluent in 5 days at 20°C.
COD (Chemical Oxygen Demand) is determined by treat-
ing a sample with a potassium dichromate solution and
neutralising excess dichromate by titration with ferrous
ammonium sulphate.
80
It is not possible to convert BOD directly to COD as the
values for the two methods are dependent on the varying
composition of the organic matter. For dairy effluent the
following conversion can be used as a guideline:
1 mg BOD = 1.3-1.5 mg COD
1 mg COD = 0.75-0.67 mg BOD
The table below lists COD values and thus the “pollution
degree” of whole milk, skimmilk, and whey:
Whole milk Skimmilk Whey
Sub-
stance Content mg Content mg Content mg
mg/l COD/kg mg/l COD/kg mg/l COD/kg
Fat 40,000 120,000 00,400 01,200 00,400 01,200
Protein 34,000 046,000 34,000 46,240 10,000 13,600
Lactose 46,000 052,000 47,000 53,110 47,000 53,110
Total,
220,000 100,000 70,000
approx.
Example:
A dairy receives a daily quantity of 300,000 litres of milk.
The loss is estimated to be 1%, ie, 3,000 l/day.
3,000 x 218
COD: = 4,360 p.e.
150,000
81
NOTES
82
TECHNICAL INFORMATION
Stainless Steel Pipes
Capacity, friction loss and velocity of flow
2
Velocity
m/sec.
Friction loss. Metres H20 per 100 metres pipe
1.5
10
1
0.5
1.0
0.1
1,000 10,000 100,000 1,000,000
Capacity l/h
83
Example:
10,000 l/h in a 2" stainless steel pipe.
Velocity: 1.5 m/sec.
Friction loss: 5.5 m H2O per 100 m pipe.
84
For CIP cleaning, the velocity should not be less than 1.5
m/sec.
85
86
Quantity of water Nominal diameter in inches and inside diameter in mm
½” ¾” 1" 1¼” 1½” 2" 2½” 3" 3½” 4" 5" 6"
m³/h l/min. l/sec. 15.75 21.25 27.0 35.75 41.25 52.50 68.00 80.25 92.50 105.0 130.0 155.5
0.855 0.470 0.292
0.6 10 0.16 9.910 2.407 0.784
Friction loss:
0.9 15 0.25 12.02.8121 04..780652 01..453780 00..421469
1.2 20 0.33 313.7.5130 08..904305 20..558884 00..637371 00..324469
1.5 25 0.42 24.91.3983 11.11.7941 30..873340 01..401054 00..531102
1.8 30 0.50 26.95.6354 116.4.5009 05..827767 01..439789 00..730407 00..222331
(Non-stainless steel)
100
metres of straight pipe.
12 200 3.33 42.75 21.36 6.624 1.901 0.855 0.431 0.234 0.084
4.149 3.117 1.924 1.147 0.823 0.620 0.481 0.314
15 250 4.17 64.86 32.32 10.03 2.860 1.282 0.646 0.350 0.126
3.740 2.309 1.377 0.968 0.744 0.577 0.377 0.263
18 300 5.00 45.52 14.04 4.009 1.792 0.903 0.488 0.175 0.074
4.987 3.078 1.836 1.317 0.992 0.770 0.502 0.351
24 400 6.67 78.17 24.04 6.828 3.053 1.530 0.829 0.294 0.124
3.848 2.295 1.647 1.240 0.962 0.628 0.439
30 500 8.83 36.71 10.40 4.622 2.315 1.254 0.445 0.187
4.618 2.753 1.976 1.488 1.155 0.753 0.526
36 600 10.0 51.84 14.62 6.505 3.261 1.757 0.623 0.260
3.212 2.306 1.736 1.347 0.879 0.614
42 700 11.7 19.52 8.693 4.356 2.345 0.831 0.347
3.671 2.635 1.984 1.540 1.005 0.702
48 800 13.3 25.20 11.18 5.582 3.009 1.066 0.445
4.130 2.965 2.232 1.732 1.130 0.790
54 900 15.0 31.51 13.97 6.983 3.762 1.328 0.555
4.589 3.294 2.480 1.925 1.256 0.877
60 1000 16.7 38.43 17.06 8.521 4.595 1.616 0.674
4.117 3.100 2.406 1.570 1.097
75 1250 20.8 26.10 13.00 7.010 2.458 1.027
4.941 3.720 2.887 1.883 1.316
90 1500 25.0 36.97 18.42 9.892 3.468 1.444
4.340 3.368 2.197 1.535
105 1750 29.2 24.76 13.30 4.665 1.934
4.960 3.850 2.511 1.754
120 2000 33.3 31.94 17.16 6.995 2.496
4.812 3.139 2.193
150 2500 41.7 26.26 9.216 3.807
3.767 2.632
180 3000 50.0 13.05 5.417
5.023 3.509
240 4000 66.7 22.72 8.926
4.386
300 5000 83.3 14.42
A 1.0 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.6 1.7 2.0 2.5
B 4.0 4.0 4.0 5.0 5.0 5.0 6.0 6.0 6.0 7.0 8.0 9.0
87
UNITS OF MEASURE
The MKSA System
The unit of weight is one kilogramme (kg).
One horse power hour (hph) is equal to the work that can
be carried out by one horse power (hp) in one hour.
Example: water 1
iron 0.114
copper 0.09
air 0.24
Example: ice 80
88
The thermal conductivity coefficient is equal to the
number of kilocalories that are transmitted in one hour
through a 1 m² cross section of a 1 m thick plate when the
temperature difference is 1°C.
89
conductor with a resistance of 1 ohm, and where the elec-
tric current is one ampere.
The unit of power, one watt (W), is equal to the energy pro-
duced when the strength of the electric current is I ampere
and the potential difference 1 volt.
Conversion Table
Power, heat flow rate
hp kgfm/s IW kcal/h
hp*) 1 75 736 632
kgfm/s 1.33x10-2 1 9.81 8.43
W 1.36x10-3 0.102 1 0.860
kcal/h 1.58x10-3 0.119 1.16 1
90
Basic SI units:
Length . . . . . . . . . . . . . . . . . . . . . . . . . . . (m) metre
Mass . . . . . . . . . . . . . . . . . . . . . . . . . . . . (k) kilogram
Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . (s) second
Electric current . . . . . . . . . . . . . . . . . . . . (A) ampere
Thermodynamic temperature . . . . . . . . . (K) kelvin
Luminous intensity . . . . . . . . . . . . . . . . . (cd) candela
Amount of substance . . . . . . . . . . . . . . . (mol) mole
Supplementary units:
Plane angle . . . . . . . . . . . . . . . . . . . . . . . (rad) radian
Solid angle . . . . . . . . . . . . . . . . . . . . . . . (sr) steradian
Work
Energy joule J kg x m²/s²= N x m = W x s
Quantity of heat
91
92
Length
Other units
SI unit
m in ft yd
mile
(inch) (foot) (yard)
1 39.4 3.28 1.09 0.621 x 10-3
-2 -2 -2
2.54 x 10 1 8.33 x 10 2.77 x 10 15.8 x 10-6
0.305 12 1 0.333 0.189 x 10-3
0.914 36 3 1 0.568 x 10-3
6.9 x 10-2 x 1450 ~ 100 bar
Area
Other units
SI unit
m2 in2 ft2 yd2
(square inch) (square foot) (square yard)
Units and other Common Unit Systems.
Example showing use of pressure/stress table:
Velocity
SI unit Other units
m/s km/h ft/s mile/h
1 3.6 3.28 2.24
0.278 1 0.911 0.621
0.305 1.10 1 0.682
0.447 1.61 1.47 1
93
Density (mass/volume) Mass
94
Other units Other units
SI unit
kg/m3 g/cm3, 3 3 SI unit metric
lb/in lb/ft lb
g/ml kg tech.
(pound)
1 10-3 36.1 x 10-6 6.24 x 10-2 unit of mass
95
96
Power, heat flow rate
Other units
SI unit
W, Nm/s, J/s hp hK
kpm/s kcal/h Btu/h
(Brit. horsepower) (metr. horsepower)
1 0.102 0.860 3.41 1.34 x 10-3 1.36 x 10-3
-2
9.81 1 8.43 33.5 1.32 x 10 1.33 x 10-2
-3
1.16 0.119 1 3.97 1.56 x 10 1.58 x 10-3
-2 -3
0.293 2.99 x 10 0.252 1 0.393 x 10 0.399 x 10-3
746 76.0 641 2.55 x 103 1 1.01
7.36 75 632 2.51 x 103 0.986 1
Input and Output of Electric Motors
Alternating current
1 phase 3 phases
U x I x cos 3 x U x I x cos
Current input (kW) =
1000 1000
U x I x cos 3 x U x I x cos
Mechanical output (hp)
736 736
97
Fuel Table
Effective kcal.
Fuel
(7 atm. abs.)
in boiler %
kcal. Øre
kcal. kg
98
Saturated Steam Table
(according to Mollier)
Absolute Tempe- Enthal- Absolute Tempe- Enthal-
pressure rature py pressure rature py
Atmos. °C kg° Atmos. °C kg°
0.1 045.45 617.0 02.5 126.79 648.3
0.2 059.67 623.1 03.0 132.88 650.3
0.3 068.68 626.8 03.5 138.19 651.9
0.4 075.42 629.5 04.0 142.92 653.4
0.5 080.86 631.6 04.5 147.20 654.7
0.6 085.45 633.4 05.0 151.11 655.8
0.7 089.45 634.9 05.5 154.72 656.5
0.8 092.99 636.2 06.0 158.08 657.8
0.9 096.18 637.4 06.5 161.21 658.7
1.0 099.09 638.5 07.0 164.17 659.4
1.1 101.76 639.4 07.5 166.97 660.1
1.2 104.25 640.3 08.0 169.61 660.8
1.3 106.56 641.2 08.5 172.13 661.4
1.4 108.74 642.0 09.0 174.53 662.0
1.5 110.79 642.8 09.5 176.83 662.5
1.6 112.73 643.5 10.0 179.04 663.0
1.7 114.57 644.1 12.5 188.92 665.1
1.8 116.33 644.7 15.0 197.36 666.6
1.9 118.01 645.3 17.5 204.76 667.7
2.0 119.62 645.8 20.0 211.38 668.5
99
Atomic Weights, Melting and Boling Points of the Elements
Sym- Atomic Atomic Foot- Melting point Boiling point
Name
bol number weight notes (°C) (°C)
Actinium Ac 89 227.028 L 1050 3200±300
Aluminium Al 13 26.9815 660.37 2467
Americium Am 95 (243) 994±4 2607
Antimony (Stibium) Sb 51 121.75 630.74 1750
Argon Ar 18 39.948 g, r - 189.2 - 185.7
Arsenic As 33 74.9216 817 (28 alm) 613 (sub)
Astatine At 85 (210) 302 337
Barium Ba 56 137.33 g 725 1640
Berkelium Bk 97 (247)
Beryllium Be 4 9.01218 1278±5 2970 (5 mm)
Bismuth Bi 83 208.980 271.3 1560±5
Boron B 5 10.81 m, r 2079 2550 (sub)
Bromine Br 35 79.904 - 7.2 58.78
Cadmium Cd 48 112.41 g 320.9 765
Caesium (Cesium) Cs 55 132.905 2840±0.01 669.3
Calcium Ca 20 40.08 g 839±2 1484
Califomium Cf 98 (251)
Carbon C 6 12.011 r, t 3652 (sub) 1
Cerium Ce 58 140.12 g 798 3443
Cesium (Caesium) Cs 55 132.9054 2840±0.01 669.3
Chlorine Cl 17 35.453 - 100.98 - 34.6
Chromium Cr 24 51.996 1857±20 2572
Cobalt Co 27 58.9332 1495 2870
Copper (Cuprum) Cu 29 63.546 r 1083.4±0.2 2567
Curium Cm 96 (247) 1340±40
Dysprosium Dy 66 162.50 1412 2567
Einstenium Es 99 (252)
Erbium Er 68 167.26 1529 2868
Europium Eu 63 151.96 g 822 1527
Fermium Fm 100 (257)
Fluorine F 9 18.9984 - 219.62 - 188.14
Francium Fr 87 (223) (27) (677)
Gadolinium Gd 64 157.25 g 1313 3273
Gallium Ga 31 69.72 29.78 2403
Germanium Ge 32 72.59 937.4 2830
Gold (Aurum) Au 79 196.967 1064.434 2808±2
Hafnium Hf 72 178.49 2227±20 4602
Helium He 2 4.00260 g - 272.226 atm - 268.934
Holmium Ho 67 164.930 1474 2700
Hydrogen H 1 1.00794 g, m, r - 259.34 - 252.87
Indium In 49 114.82 g 156.61 2080
Iodine I 53 126.905 113.5 184.35
Iridium Ir 77 192.22 2410 4130
Iron (Ferrum) Fe 26 55.847 1535 2750
Krypton Kr 36 8380 g, m - 156.6 - 152.30±0.10
Lanthanum La 57 136.906 g 918 3464
Lawrencium Lr 103 (260)
Lead (Plumbum) Pb 82 207.2 g, r 327.502 1740
Lithium Li 3 6.941 g, m, r 180.54 1342
Lutetium Lu 71 174.967 1663 3402
Magnesium Mg 12 24.305 g 648.8±0.5 1090
Manganese Mn 25 54.9380 1244±3 1962
Mendelevium Md 101 (258)
Mercury (Hydrargyrum) Hg 80 200.59 - 38.87 356.58
Molybdenum Mo 42 95.54 g 2617 4612
Neodymium Nd 60 144.24 g 1021 3074
Neon Ne 10 20.1179 g, m - 248.67 - 246.048
Neptunium Np 93 237.048 L 640±1 3902
Nickel Ni 28 58.69 1453 2732
Niobium (Columbium) Nb 41 92.9064 2468±10 4742
Nitrogen N 7 14.0067 - 209.86 - 195.8
Nobelium No 102 (259)
Osmium Os 76 190.2 g 3045±30 5027±100
100
Atomic Weights, Melting and Boling Points of the Elements
(continued)
Sym- Atomic Atomic Foot- Melting point Boiling point
Name
bol number weight notes (°C) (°C)
Oxygen O 8 15..9994 g, r - 218.4 - 182.962
Palladium Pd 46 106.42 g 1554 3140
Phosphorus P 15 30.9738 44.1 (white) 280 (white)
Platinum Pt 78 195.08 1772 3827±100
Plutonium Pu 94 (244) 641 3232
Polonium Po 84 (209) 254 962
Potassium (Kalium) K 19 39.0983 63.25 759.9
Praseodymium Pr 59 140.908 931 3520
Promethium Pm 61 (145) 1042 3000 (est.)
Protoactinium Pa 91 231.0359 L 1600
Radium Ra 88 226.025 g, L 700 1140
Radon Rn 86 (222) - 71 - 61.8
Rhenium Re 75 186.207 3180 5627 (est.)
Rhodium Rh 45 102.906 1965±3 3727±100
Rubidium Rb 37 85.4678 g 38.89 686
Ruthenium Ru 44 101.07 g 2310 3900
Samarium Sm 62 150.36 g 1074 1794
Scandium Sc 21 44.9559 1541 2836
Selenium Se 34 78.96 217 684.9±1.0
Silicon Si 14 28.0855 1410 2355
Silver (Argentum) Ag 47 107.868 g 961.93 2212
Sodium (Natrium) Na 11 22.9898 97.81±0.03 882.9
Strontium Sr 38 87.62 g 769 1384
Sulfur S 16 32.06 r 112.8 444.674
Tantalum Ta 73 180.9479 2996 5425±100
Technetium Tc 43 (98) 2172 4877
Tellurium Te 52 127.60 g 449.5 ± 0.3 989.8±3.8
Terbium Tb 65 158.925 1356 3230
Thallium Tl 81 204.383 303.5 1457±10
Thorium Th 90 232.038 g, L 1750 3800 (approx.)
Thulium Tm 69 168.934 1545 1950
Tin (Stannum) Sn 50 118.71 231.9681 2270
Titanium Ti 22 47.88 1660 ± 10 3287
Tungsten (Wolfram) W 74 183.85 3410 ± 20 5660
Unnihexium (Unh) 106 (263)
Unnilpentium (Unp) 105 (262)
Unnilquadium (Unq) 104 (261)
Unnilseptium (Uns) 107 (262)
Uranium U 92 238.029 g, m 1132 ± 0.8 3818
Vanadium V 23 50.9415 1890 ± 10 3380
Wolfram (see Tungsten)
Xenon Xe 54 131.29 g, m - 111.9 - 107.1 ± 3
Ytterbium Yb 70 173.04 819 1196
Yttrium Y 39 88,9059 1552 5338
Zinc Za 30 65.39 419.58 907
Zirconium Zr 40 91.224 g 1852 ± 2 4377
g geological exceptional specimens are known in which the element has an isotopic com-
position outside the limits for normal material. The difference between the atomic weight
of the element in such specimens and that given in the Table may exceed the implied un-
certainty considerably.
t triple point; (graphite-liquid-gas), 3627 ± 50°C at a pressure of 10.1 Mpa and (graphite-
diamond-liquid), 3830 to 3930°C at a pressure of 12 to 13 Gpa.
L Longest half-life isotop mass is chosen for the tabulated Ar (E) value.
The atomic weights presented in the above Table are the 1981 atomic weights as presented
in Pure and Applied Chemistry, Vol. 55, No. 7, pp. 1101-1136, 1983.
101
Prefixes with Symbols used in Forming Decimal
Multiples and Submultiples
Factor by which the
Name Symbol
unit is multiplied
exa E 1018
peta P 1015
tera T 1012
giga G 109
mega M 106
kilo k 103
hecto h 102
deca da 10
deci d 10-1
centi c 10-2
milli m 10-3
micro µ 10-6
nano n 10-9
pico p 10-12
femto f 10-15
atto a 10-18
102
Thermometric Scales
Celsius and Fahrenheit Degrees *)
°C = 5/9 (°F - 32°) °F = (°C x 9/5 + 32°
°C °F °C °F °C °F °C °F
- 17.8 00.0 35 095.0 074 165.2 113 235.4
- 15.0 05.0 36 096.9 075 167.0 114 237.2
- 10.0 14.0 37 098.6 076 168.8 115 239.0
0- 5.0 23.0 38 100.4 077 170.6 116 240.8
- 10.0 32.0 39 102.2 078 172.4 117 242.6
- 11.0 33.8 40 104.0 079 174.2 118 244.4
- 12.0 35.6 41 105.8 080 176.0 119 246.2
- 13.0 37.4 42 107.6 081 177.8 120 248.0
- 14.0 39.2 43 109.4 082 179.6 121 249.8
- 15.0 41.0 44 111.2 083 181.4 122 251.6
- 16.0 42.8 45 113.0 084 183.2 123 253.4
- 17.0 44.6 46 114.8 085 185.0 124 255.2
- 18.0 46.4 47 116.6 086 186.8 125 257.0
- 19.0 48.2 48 118.4 087 188.6 126 258.8
- 10.0 50.0 49 120.2 088 190.4 127 260.6
- 11.0 51.8 50 122.0 089 192.2 128 262.4
- 12.0 53.6 51 123.8 090 194.0 129 264.2
- 13.0 55.4 52 125.6 091 195.8 130 266.0
- 14.0 57.2 53 127.4 092 197.6 131 267.8
- 15.0 59.0 54 129.2 093 199.4 132 269.6
- 16.0 60.8 55 131.0 094 201.2 133 271.4
- 17.0 62.6 56 132.8 095 203.0 134 273.2
- 18.0 64.4 57 134.6 096 204.8 135 275.0
- 19.0 66.2 58 136.4 097 206.6 136 276.8
- 20.0 68.0 59 138.2 098 208.4 137 278.6
- 21.0 69.8 60 140.0 099 210.2 138 280.4
- 22.0 71.6 61 141.8 100 212.0 139 282.2
- 23.0 73.4 62 143.6 101 213.8 140 284.0
- 24.0 75.2 63 145.4 102 215.6 141 285.8
- 25.0 77.0 64 147.2 103 217.4 142 287.6
- 26.0 78.8 65 149.0 104 219.2 143 289.4
- 27.0 80.6 66 150.8 105 221.0 144 291.2
- 28.0 82.4 67 152.6 106 222.8 145 293.0
- 29.0 84.2 68 154.4 107 224.6 146 294.8
- 30.0 86.0 69 156.2 108 226.4 147 296.6
- 31.0 87.8 70 158.0 109 228.2 148 298.4
- 32.0 89.6 71 159.8 110 230.0 149 300.2
- 33.0 91.4 72 161.6 111 231.8 150 302.0
- 34.0 93.2 73 163.4 112 233.6
*) All temperatures in this booklet are in °C
103
Conversion Table
1 inch x 0002.5400 = cm
1 foot x 0000.3048 =m
1 yard x 0000.9144 =m
1 mile x 1609.0000 =m
1 square inch x 0006.4520 = cm2
1 square foot x 0000.0929 = cm2
1 square yard x 0000.8360 = cm2
1 acre x 4086.8000 = cm2
1 cubic inch x 0016.3900 = cm2
1 cubic foot x 0028.3200 = litre
1 pint (liquid UK) x 0000.5680 = litre
1 pint (liquid US) x 0000.4730 = litre
1 UK quart x 0001.1360 = litre
1 US quart x 0000.9460 = litre
1 US gallon x 0003.7850 = litre
1 UK gallon x 0004.5500 = litre
1 ounce x 0028.3500 =g
1 lb x 0000.4540 = kg
1 short ton x 0907.1800 = kg
1 long ton x 1016.0600 = kg
1 pound per sq. inch x 0000.0700 = kg/cm2
1 cm x 0000.3940 = inch
1m x 0003.2810 = foot
1m x 0001.0936 = yard
1 km x 0000.6213 = mile
1 cm2 x 0000.1550 = square inch
1 m2 x 0010.7640 = square foot
1 m2 x 0001.1970 = square yard
1 hectare x 0002.4711 = acre
1 cm3 x 0000.0610 = cubic inch
1 m3 x 0035.3200 = cubic foot
1 litre x 0001.7600 = pint (liquid UK)
1 litre x 0002.1100 = pint (liquid US)
1 litre x 0000.2640 = US gallon
1 litre x 0000.2200 = UK gallon
1g x 0015.4320 = grains
1 kg x 0002.2046 = lb
1 tonne x 0001.1023 = short ton
1 tonne x 0000.9842 = long ton
1 kg/cm2 x 0014.2200 = pound per sq. inch
°C = 5/9 (°F - 32°) °F = 9/5 (°C + 32°)
104
NOTES
105
106
107
108