During the process of elaboration and daily work, the following are generated in the facilities of
Queseria La Antigua
different by-products.
A by-product is the residue of a process that can be put to a second use. It is not a waste because it is not disposed of, and is used for a different process.
It is advantageous to find a use for waste and turn it into a reusable by-product in some way. Thus, instead of paying the cost of disposing of the waste, the possibility of making a profit is created. In addition to the economic factor, there is the environmental factor of reducing or eliminating the waste that would otherwise be generated in the environment.
Among the different by-products, we find the WHEY; whey is the liquid obtained in the manufacturing process of sheep’s cheese.
sheep’s cheese
after the separation of the curd.
Your characteristics correspond to a fluid liquidof greenish-yellowish colorcloudy, of fresh tasteIt has a weakly sweet, acidic character, with an important nutrient content, since it accounts for 15% of the total protein content of raw milk and 80-90% of the total lactose content of raw milk. raw milkIn addition, a significant portion of the soluble solids in raw milk is transferred to whey.
The level and quality vitamin and enzymatic properties of the fresh whey is very superior to that which can be obtained from the whey powderThe latter has been subjected to high temperatures and oxidation due to the processes and manipulations involved in the drying and packaging process.
At Queseria La Antigua, once the whey is obtained, it is partially skimmed and cooled to be used as animal feed in a pig farm. The cream obtained is stored under refrigeration and marketed as such for processing by another external dairy derivatives company.
In addition, during the process of packaging, packing and shipping of the finished product, remains of CARDBOARD and PLASTIC are generated, which are selected for later recycling.
There is also the possibility, although very rare, of generating Category II residues, which are those by-products that cannot be used for human consumption, as is the case of milk with antibiotic residues.
This milk comes from a farm where, due to a bad habit or an error by the farmer, milk from animals under antibiotic treatment is mixed with the rest of the milk fit for consumption.
Once at the Queseria la Antigua unloading dock, this incident was detected during the daily analysis of each of the tanks. Milk cannot be unloaded at the facilities and must be destroyed by an authorized waste manager.
The Official Veterinary Service of the Junta de Castilla y Leon assigned to the cheese factory is in charge of authorizing the transport of the milk to the destruction center. In the meantime, at Queseria La Antigua, the origin of this milk has to be determined by individual analysis of all samples received from the problem tank in order to avoid a new incidence by the farmer.
