ABSTRACT
I. INTRODUCTION The dairy industry occupies an important place in the food supply in many countries. In the United Kingdom the dairy industry provides 24% of the protein content of the nutritional diet [1]; in some countries, e .g ., New Zealand, it earns a sizable portion (approximately 20%) of the foreign exchange [2]. Major categories of dairy products are (1) fluid milk products, (2) butter, (3) cheese, (4) ice cream and frozen desserts, and (5) condensed and evaporated prod ucts. In some cases, several types of dairy products are produced at a single facility. Figure 1 shows a flowsheet of an integrated dairy process.
