# 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 4.3: Waste

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

BAT 22. In order to reduce the quantity of waste sent for disposal, BAT is to use one or a combination of the techniques given below.
Technique
Description
Techniques related to the use of centrifuges
(a)
Optimised operation of centrifuges
Operation of centrifuges according to their specifications to minimise the rejection of product.
Techniques related to butter production
(b)
Rinsing of the cream heater with skimmed milk or water
Rinsing of the cream heater with skimmed milk or water which is then recovered and reused, before the cleaning operations.
Techniques related to ice cream production
(c)
Continuous freezing of ice cream
Continuous freezing of ice cream using optimised start-up procedures and control loops that reduce the frequency of stoppages.
Techniques related to cheese production
(d)
Minimisation of the generation of acid whey
Whey from the manufacture of acid-type cheeses (e.g. cottage cheese, quark and mozzarella) is processed as quickly as possible to reduce the formation of lactic acid.
(e)
Recovery and use of whey
Whey is recovered (if necessary using techniques such as evaporation or membrane filtration) and used, e.g. to produce whey powder, demineralised whey powder, whey protein concentrates or lactose. Whey and whey concentrates can also be used as animal feed or as a carbon source in a biogas plant.

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Source: https://www.legislation.gov.uk/eudn/2019/2031/annex/division/4/division/4.3 (the official version)
Page: https://openlegislation.uk/eu-decision-2019-2031/annex/division-4/division-4.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.