After production in the dairy factory and until the portioning phase, all information is traced by an RFID tag applied to a whole cheese. The information management system consists of a central database that collects data from dairy farms and dairy factories. Part of the relevant information (such as cooking boiler temperature, humidity, and fodder batch code) is collected automatically using sensors, programmable logic controllers (PLCs), and bar codes, whereas other information is collected with manual data entry (cow code and inspection results). The complete supply chain is traced by an RFID system integrating with an alphanumeric code. The seasoned cheese is transferred to a packaging factory, where it is divided into portions, individually wrapped in cellophane, and sent to consumer markets. This cheese is transported to a warehouse to season. Bovine milk from a dairy farm is processed in a dairy factory where the cheese is made. (2007) have developed a traceability system for Parmigiano Reggiano cheese, a hard, processed, semi-fat cheese. Data are identified not only by RFID tags but also by bar codes and labeling ( Regattieri et al., 2007 McEntire et al., 2010). Handlers keep records and track inputs into silos. Product tracing for dairy products is complicated since milk is held in silos and comes from different farms, with multiple cows per farm. Saskia van Ruth, in Chemical Analysis of Food: Techniques and Applications, 2012 14.1.6.3 Cheese Production Chain These valves can be either manual or automatic. The slide gate valve opens or closes to control flow. ![]() The aeropass valve separates air from the material. The A valve diverts the material stream to one of two destinations. The tunnel diverter valves allow the use of multiple supplies or receiving lines. The rotary valve is the most common, and it performs at up to 1 bar pressure differential. ![]() Each causes obstruction to flow and potential problems in operation. The designer should keep the number of branches, valves, and elbows to a minimum. Lines are usually 1.5 to 8” in diameter, and they are made out of aluminum, steel, or stainless steel. Some systems, such as conveying systems for carbon black, may contain aerators to prevent line plugging. The essential elements are pipe diameter, couplings, sight tubes, line branches (tees, wyes), and elbows. Courtesy of Hapman, Kalamazoo, MI, USA.įigure 3.5 shows some elements of piping.
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