# Commission Implementing Decision (EU) 2019/2031 of 12 November 2019 establishing best available techniques (BAT) conclusions for the food, drink and milk industries, under Directive 2010/75/EU of the European Parliament and of the Council (notified under document C(2019) 7989) (Text with EEA relevance), Division 4.1: Energy efficiency

Extent: E+W+S+N.I.

BAT 21. In order to increase energy efficiency, BAT is to use an appropriate combination of the techniques specified in BAT 6 and of the techniques given below.
Technique
Description
(a)
Partial milk homogenisation
The cream is homogenised together with a small proportion of skimmed milk. The size of the homogeniser can be significantly reduced, leading to energy savings.
(b)
Energy-efficient homogeniser
The homogeniser’s working pressure is reduced through optimised design and thus the associated electrical energy needed to drive the system is also reduced.
(c)
Use of continuous pasteurisers
Flow-through heat exchangers are used (e.g. tubular, plate and frame). The pasteurisation time is much shorter than that of batch systems.
(d)
Regenerative heat exchange in pasteurisation
The incoming milk is preheated by the hot milk leaving the pasteurisation section.
(e)
Ultra-high-temperature (UHT) processing of milk without intermediate pasteurisation
UHT milk is produced in one step from raw milk, thus avoiding the energy needed for pasteurisation.
(f)
Multi-stage drying in powder production
A spray-drying process is used in combination with a downstream dryer, e.g. fluidised bed dryer.
(g)
Precooling of ice-water
When ice-water is used, the returning ice-water is precooled (e.g. with a plate heat exchanger), prior to final cooling in an accumulating ice-water tank with a coil evaporator.
Table 8
Indicative environmental performance levels for specific energy consumption
The specific energy consumption level may not apply when raw materials other than milk are used.
Main product (at least 80 % of the production)
Unit
Specific energy consumption (yearly average)
Market milk
MWh/tonne of raw materials
0,1-0,6
Cheese
0,10-0,22
Powder
0,2-0,5
Fermented milk
0,2-1,6

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Source: https://www.legislation.gov.uk/eudn/2019/2031/annex/division/4/division/4.1 (the official version)
Page: https://openlegislation.uk/eu-decision-2019-2031/annex/division-4/division-4.1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.