- Laiterie Chalifoux
Laiterie Chalifoux gets more from with ultrafiltration
In the late 1980s, Laiterie Chalifoux wanted to modernize its dairy plant and offer customers a new line of fine cheeses.
The company followed the advice of Hydro-Québec experts, turned to ultrafiltration and has never looked back! The new process helps the dairy make more cheese from the same quantity of milk-20% more than with the old method!
Using the new, very compact system, Laiterie Chalifoux is now processing 200,000 litres of milk a day. It has also slashed energy bills by 30% and generates less waste.
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System description
The ultrafiltration line processes 3,200 litres of milk an hour, up to 20 hours a day. The milk, which has already been standardized, pasteurized and heated to 50°C, flows through a set of 64 ultrafiltration tubes within which whey is separated from butterfat and protein by special membranes and then recovered to make juice and pure lactoserum.
That's one of the spin-offs of ultrafiltration: by-products with high added value.
This very energy-efficient technology also helps ensure consistent quality through tight computer control of the product's composition.
- Fromagerie Victoria
Fromagerie Victoria says cheese to innovation!
Since 1995, to make the cheeses which have earned it renown, Fromagerie Victoria has relied on a top-performance innovation: the induction fluid heater.
Designed by Hydro-Québec's energy technologies laboratory (LTE), this appliance has a temperature-control system that lets it heat milk with extreme precision. As a bonus for the micro-cheese factory, the heater is also efficient, compact and quiet.
The induction fluid heater has applications beyond pasteurization. It can also be used in many industrial processes that involve heating liquids or pumpable products.
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System description
Alternating current flowing through a copper induction coil produces a fluctuating magnetic field with a given frequency. When a conducting body is exposed to this field, eddy currents are induced in the body, causing it to heat up.
- Les Plats du Chef
Les Plats du Chef gets same great taste with less waste
Faced with an ever-increasing demand for its high-end frozen-food products, Les Plats du chef asked Hydro-Québec experts how they could optimize their cook-and-freeze processes without compromising quality.
After some very conclusive testing, the answer was obvious: equip the existing oven with electric resistances for cooking and install a heat pump for freezing.
The new equipment now cooks mini-pizzas to Plats du Chef's high standards and freezes products both very efficiently and relatively inexpensively. The company thus had a great return on investment and broke into new markets.
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