n and handling of dairy processing equipment. Major losses are due to poorly maintained equipment and to negligence by inadequately trained and insufficiently supervised personnel. p align="justify">. The carrying out of a study of the plant and the development of a material balance to determine where losses occur. Modification and replacement of ill-functioning equipment. Where improper maintenance is the cause of losses, a specific maintenance programs should be set up. p align="justify">. The use of adequate equipment for receiving, cooling, storing and processing of milk, so as to take care of the maximum volume of flush production and of special products. All piping, around storage tanks and other areas, should be checked on mis-assembly and damage that may lead to leakage. p align="justify">. Accurate temperature control on plate, tubular and surface coolers to prevent freeze-on, which may result in loss of products. p align="justify">. Elimination of valves on the outlet sides of internal tubular or plate heaters and coolers and maintenance of plates and gaskets in good repair so as to eliminate waste due to blown or broken gaskets
. Installation of suitable liquid level controls with automatic pump stops, alarms, and other devices at all points where overflows could occur (storage tanks, processing tanks, filler bowls etc). p align="justify">. Keeping in good order of vats, tanks and pipelines so as to eliminate and reduce to a minimum the number of leaky joints, gaskets, packing glands and rotary seals. p align="justify">. Proper design and installation of vats and tanks at a level high enough above the floor for easy drainage and rinsing if hand cleaned. Tanks should be pitched to insure draining. p align="justify">. Correct connections on plate type heat exchangers so as to avoid milk being pumped into the water side of the exchanger or water being pumped into the milk side. p align="justify">. Provision and use of proper drip shields on surface coolers and fillers so as to avoid that products reach the floor. Avoidance of cheese vats, vat processors or cooling tanks being overfilled so that no spillage occurs during product agitation. The liquid level in cheese vats should be at least three inches below the top-edge of the vat. p align="justify">. Avoidance of foaming of fluid dairy products, since foam readily runs over processing vats and other supply bowls and contains large amounts of solids and BOD. The use of air tight separators, proper seals on pumps and proper line connections to prevent inflow of air when lines are under partial vacuum, will avoid foam production. p align="justify">. Turning off of water hoses when not in use. Use should be made of hoses equipped with automatic shut-off valves so as to avoid excessive water usage [8], [5], [37]. br/>
6. Handling of by-products and treatment of waste
As mentioned bef...
