Waste minimization: water use in a Kenyan milk powder factory

dc.contributor.author	Okoth, Michael W
dc.date.accessioned	2013-02-23T12:57:42Z
dc.date.issued	1997
dc.identifier.citation	The Journal of Food Technology in Africa 2(2) 61-64 1997	en
dc.identifier.uri	http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/10905
dc.description.abstract	Water consumption was measured in a milk processing plant which primarily produces milk powder and butter. There is no milk powder production in the dry season, when the milk is pasteurized and taken elsewhere for packaging. Distribution of water to differenl ports of the lactory was analysed. The factory's water saving potential is estimated to be 45 per cent during the dry season and 43 per cent during the milk powder production season. Proposals are mode for saving water.	en
dc.language.iso	en	en
dc.subject	Waste minimization	en
dc.subject	Water use	en
dc.subject	Kenyan milk powder	en
dc.title	Waste minimization: water use in a Kenyan milk powder factory	en
dc.type	Article	en
local.publisher	Department of Food Technology and Nutrition	en