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REDUCING CHEESE LOSSES

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.

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REDUCING CHEESE LOSSES

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  1. 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 J.Denis Bedard, P.Eng. COPRODEV PLUS

  2. REDUCING CHEESE LOSSES 1 – Cheeseislike GOLD! It’sColoris golden?

  3. REDUCING CHEESE LOSSES It takes 10 pints of milk to produce 1 bl of cheese 90% of the milkisconvertedintowhey (lactoserum) - Filteredthrough reverse osmosis - or evaporated to producewheypowder Both of thesetechnology are expensive to purchase and maintained. Theyalsorequire large quantity of energy to operate.

  4. REDUCING CHEESE LOSSES

  5. REDUCING CHEESE LOSSES

  6. REDUCING CHEESE LOSSES RAW MATERIAL LOSSES (Penalty = $8.00/KG) • Cheesethat ends up on the floor and cannotberesold • Cheesethat ends up in catchpansthat are contaminated • Metal contamination • It canaccount to as much as 1% of tonnage

  7. REDUCING CHEESE LOSSES The source of rawmateriallosses Mostlyfromwirecuttingequipments Manual handling of the cheese Bad conveyors transitions Improperconveyor transport chains

  8. REDUCING CHEESE LOSSES How to reduceyourrawcheeselosses? • Measure and trackyoucheeselosses –Target lessthan 0,1% • Sensibilise the production personnel • Install catchpansthroughout the entire production line • Do regular dry cleaning • Considerultrasoniccheesecutting • Automate

  9. REDUCING CHEESE LOSSES

  10. REDUCING CHEESE LOSSES

  11. REDUCING CHEESE LOSSES TRIM GENERATED BY THE CUTTERS (Penalty = $2,00/KG) TIPS to REDUCE IT Measure and TrackyourTrim Whatcanyou do to improve the squareness of your blocks? Do you have to trimsomuch? Revisityourproduct dimensions, Evaluateyourcuttingvolumetricefficiency. Evaluate new technology. Don’tforgetyour the owner of the company, youcan call the shot!

  12. REDUCING CHEESE LOSSES NEW TEHNOLOGY = CHANGE IN CUTTING CONFIGURATION AND IMPROVE CUTTING VOLUMETRIC EFFICIENCY

  13. REDUCING CHEESE LOSSES

  14. REDUCING CHEESE LOSSES SCALE REJECT % VS PRODUCT GIVE-AWAY ($2,00/kg Penalty) ($8,00/kg Penalty) RECALL: THE RULES The averageweight of the sampling lot must belarger the declaredweight 2. Sampleswithweightsbelow the MAV (Maximum Alowable Variance) are illegal

  15. REDUCING CHEESE LOSSES

  16. REDUCING CHEESE LOSSES DW = 454GM MAV = 19,9GM

  17. REDUCING CHEESE LOSSES = = =

  18. REDUCING CHEESE LOSSES

  19. REDUCING CHEESE LOSSES

  20. REDUCING CHEESE LOSSES How do you compare two production lines running differentproduct? Line 1: 454gm, Sigma= 9,2gm Line 2: 907gm, Sigma= 16,7gm You standardize the standard deviation: Line 1: Standardize Sigma = 9,2/455,2 = 0,0202 Line 2: Standardize Sigma = 16,7/912,4 = 0,0183

  21. REDUCING CHEESE LOSSES SUMMARY PRETEND YOU ARE THE OWNER MEASURE AND TRACK YOUR LOSSES DONT JUST CHECK AVERAGE WEIGHT DOCUMENT AND TRACK YOUR STANDARD DEVIATION

  22. REDUCING CHEESE LOSSES

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