Dairy Company process

Hello, I am doing some external work on HACCP in a dairy company, making dairy desserts. I'm a BRC manager in packaging and am a little out of touch with dairy manufacturing.

The Ingredients are: Milk, sugar, starch, guar gum, stabiliser, flavour, colouring. 

Does anybody know what kind of filter system would be used in this operation? and what the process would be 

Thanks 

Matt

Hi, Matt.

Filter system for the product stream or filter for the forced air ventilation (or air handling unit)?

For the product line, we also use as small as technically as possible, so in our set-up, we were able to use 1.5mm filter (SUS) in-line that does not affect really the fouling or clogging. This filter is checked befor and after operation. Should you wish to check it while you are in operation, you may also opt to use pressure gauge and pressure drop will tell you if its clogged or damaged.

For every tipping area, there is also a grid to prevent packaging and cutting tool to go inside the mixer.

As for the forced ventilation, for the room we used EU 4 and EU 7, as for the filler itself, it is fitted with F12 (Hepa filters).

The necessity will be dependent on the hazard and the risk that you will have in the product and how it is filled. If it will be aseptic, then may use up to EU 7 only but with other control elsewhere.

That is great thankyou. The filter would be for the product stream after pasteurisation. 

Do you know what sensitivity of metal detection fill be in place?

thanks