Ensuring food safety and meeting microbial specifications are critical goals in dairy production. At FrieslandCampina, we focus on designing production processes that bridge the gap between raw milk and the final product. This involves not only achieving microbial safety but also maintaining essential product attributes such as taste, structure, and nutrient integrity.

Traditional heating technologies, such as pasteurization and UHT, are widely used in the dairy industry to ensure microbial safety and extend shelf life. These methods rely on established standards for hygienic design and operation, ensuring effective microbial inactivation without recontamination.

 However, emerging preservation technologies offer new opportunities for microbial reduction in liquid streams. These technologies, which include high-pressure processing (HPP), pulsed electric fields (PEF), ceramic micro filtration (CMF), and UV-C treatment, operate on different inactivation principles compared to heat. As a result, they present unique challenges and opportunities for hygienic design.

 This presentation will explore the hygienic design principles that have been successfully applied to pasteurization and UHT processes and extend these principles to emerging technologies. We will discuss how to adapt hygienic design strategies to ensure sufficient microbial reduction while maintaining product quality in these new preservation methods. This includes considerations for equipment design, operational parameters, and validation procedures to prevent recontamination and ensure consistent product safety.

 Join us to gain insights into the future of dairy preservation and how innovative technologies can be integrated into your processes while maintaining the highest standards of food safety and quality.