Food Protection Trends - January/February 2022 - 58
PEER-REVIEWED ARTICLE
Food Protection Trends, Vol 42, No. 1, p. 58-67
https://doi.org/10.4315/FPT-21-020
Copyright©
Casey E. Rush, Lisbeth Meunier-Goddik,
and Joy G. Waite-Cusic*
2022, International Association for Food Protection
2900 100th Street, Suite 309, Des Moines, IA 50322-3855, USA
*
Dept. of Food Science and Technology, 100 Wiegand Hall,
Oregon State University, Corvallis, OR 97331, USA
Thank you to Brandon Riesgaard and Andrea Domen for their efforts to create this photo.
Rework Practices Used During Milk Processing: An Industry Survey
ABSTRACT
Rework is a common practice in the dairy industry for
processors to minimize waste while recovering costs
from products that are unsaleable. Regulations related
to reworking fluid dairy products are focused on product
safety; however, rework in the fluid milk industry and its
implications for product quality have not been previously
investigated. Our objectives were to characterize current
industry practices for reworking fluid dairy products and
identify scenarios that could contribute to reduced product
quality, particularly microbial spoilage. Seven commercial
fluid milk processors from the Pacific Northwest were
interviewed regarding their rework handling practices.
Processors used various terms (rework, reclaim, and
rerun) to describe specific product recovery, storage,
and reprocessing procedures. Processors reported nine
typical rework motivations, with reclaim and packaging
problems the most common; however, rework also played
an important role in handling special circumstances.
Milk products were reworked as soon as 3 days after
production up to the code date (21 days) at dilution
rates of ≤20% rework to ≥80% fresh product. Rework
conditions with the potential to influence product quality
or shelf life of milk products were identified.
INTRODUCTION
Industrial-scale food processing has evolved over the last
century to become increasingly efficient, reducing processing
time and labor costs while increasing yield and optimizing
product quality. Despite this emphasis on continuous
improvement, product loss and waste generated during
processing are common consequences; thus, 100% of the
raw ingredients do not end up in a saleable finished product
container. A number of factors contribute to processed
product " waste, " such as a resulting by-product (e.g., whey
from cheese processing), diluted beverages discharged from
the pipelines to the drain following cleaning and sanitation,
blended flavors between product changeovers, excess unsold
product that has not left the processing facility, and products
that do not meet legal standards (e.g., incorrect labeling or
underfilled). The U.S. Environmental Protection Agency
(31) estimated that in 2018, 103 million tons (93 million
*Author for correspondence: Phone: +1 541.737.6825; Fax: +1 541.737.1877; Email: joy.waite-cusic@oregonstate.edu
58
Food Protection Trends January/February
https://www.foodprotection.org/files/food-protection-trends/jan-feb-22-rush.pdf
https://www.doi.org/10.4315/FPT-21-020
Food Protection Trends - January/February 2022
Table of Contents for the Digital Edition of Food Protection Trends - January/February 2022
Evaluation of Self-Efficacy-Based Intervention: Improving School Food Handlers’ Selected Food Safety Behavior
The Safety and Regulation of Chickpeas, Lentils, and Field Peas in Farming and Post-Harvest Operations
Evaluation of Clean-in-Place Agents on the Removal of Thermophilic Biofilms Formed under Partially Simulated Conditions Associated with the Dairy Industry
Inactivation of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in “Soupie,” a Homemade Soppressata
Beyond the Bio Yuhuan Chen
PDG Highlight The Dairy Quality and Safety Professional Development Group
General Interest Article An Examination of the Acidified Foods Rule with Regard to the Acid versus Acidified Foods Classification
Industry Products
Coming Events
Food Protection Trends - January/February 2022 - Cover1
Food Protection Trends - January/February 2022 - Cover2
Food Protection Trends - January/February 2022 - 1
Food Protection Trends - January/February 2022 - 2
Food Protection Trends - January/February 2022 - 3
Food Protection Trends - January/February 2022 - 4
Food Protection Trends - January/February 2022 - 5
Food Protection Trends - January/February 2022 - 6
Food Protection Trends - January/February 2022 - 7
Food Protection Trends - January/February 2022 - Evaluation of Self-Efficacy-Based Intervention: Improving School Food Handlers’ Selected Food Safety Behavior
Food Protection Trends - January/February 2022 - 9
Food Protection Trends - January/February 2022 - 10
Food Protection Trends - January/February 2022 - 11
Food Protection Trends - January/February 2022 - 12
Food Protection Trends - January/February 2022 - 13
Food Protection Trends - January/February 2022 - 14
Food Protection Trends - January/February 2022 - 15
Food Protection Trends - January/February 2022 - 16
Food Protection Trends - January/February 2022 - 17
Food Protection Trends - January/February 2022 - 18
Food Protection Trends - January/February 2022 - 19
Food Protection Trends - January/February 2022 - 20
Food Protection Trends - January/February 2022 - 21
Food Protection Trends - January/February 2022 - The Safety and Regulation of Chickpeas, Lentils, and Field Peas in Farming and Post-Harvest Operations
Food Protection Trends - January/February 2022 - 23
Food Protection Trends - January/February 2022 - 24
Food Protection Trends - January/February 2022 - 25
Food Protection Trends - January/February 2022 - 26
Food Protection Trends - January/February 2022 - 27
Food Protection Trends - January/February 2022 - 28
Food Protection Trends - January/February 2022 - 29
Food Protection Trends - January/February 2022 - 30
Food Protection Trends - January/February 2022 - 31
Food Protection Trends - January/February 2022 - 32
Food Protection Trends - January/February 2022 - 33
Food Protection Trends - January/February 2022 - 34
Food Protection Trends - January/February 2022 - 35
Food Protection Trends - January/February 2022 - 36
Food Protection Trends - January/February 2022 - 37
Food Protection Trends - January/February 2022 - Evaluation of Clean-in-Place Agents on the Removal of Thermophilic Biofilms Formed under Partially Simulated Conditions Associated with the Dairy Industry
Food Protection Trends - January/February 2022 - 39
Food Protection Trends - January/February 2022 - 40
Food Protection Trends - January/February 2022 - 41
Food Protection Trends - January/February 2022 - 42
Food Protection Trends - January/February 2022 - 43
Food Protection Trends - January/February 2022 - 44
Food Protection Trends - January/February 2022 - 45
Food Protection Trends - January/February 2022 - 46
Food Protection Trends - January/February 2022 - 47
Food Protection Trends - January/February 2022 - Inactivation of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in “Soupie,” a Homemade Soppressata
Food Protection Trends - January/February 2022 - 49
Food Protection Trends - January/February 2022 - 50
Food Protection Trends - January/February 2022 - 51
Food Protection Trends - January/February 2022 - 52
Food Protection Trends - January/February 2022 - 53
Food Protection Trends - January/February 2022 - 54
Food Protection Trends - January/February 2022 - 55
Food Protection Trends - January/February 2022 - 56
Food Protection Trends - January/February 2022 - 57
Food Protection Trends - January/February 2022 - 58
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Food Protection Trends - January/February 2022 - 60
Food Protection Trends - January/February 2022 - 61
Food Protection Trends - January/February 2022 - 62
Food Protection Trends - January/February 2022 - 63
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Food Protection Trends - January/February 2022 - 65
Food Protection Trends - January/February 2022 - 66
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Food Protection Trends - January/February 2022 - 70
Food Protection Trends - January/February 2022 - 71
Food Protection Trends - January/February 2022 - 72
Food Protection Trends - January/February 2022 - 73
Food Protection Trends - January/February 2022 - 74
Food Protection Trends - January/February 2022 - 75
Food Protection Trends - January/February 2022 - 76
Food Protection Trends - January/February 2022 - 77
Food Protection Trends - January/February 2022 - Beyond the Bio Yuhuan Chen
Food Protection Trends - January/February 2022 - 79
Food Protection Trends - January/February 2022 - 80
Food Protection Trends - January/February 2022 - PDG Highlight The Dairy Quality and Safety Professional Development Group
Food Protection Trends - January/February 2022 - General Interest Article An Examination of the Acidified Foods Rule with Regard to the Acid versus Acidified Foods Classification
Food Protection Trends - January/February 2022 - 83
Food Protection Trends - January/February 2022 - 84
Food Protection Trends - January/February 2022 - 85
Food Protection Trends - January/February 2022 - 86
Food Protection Trends - January/February 2022 - 87
Food Protection Trends - January/February 2022 - Industry Products
Food Protection Trends - January/February 2022 - 89
Food Protection Trends - January/February 2022 - 90
Food Protection Trends - January/February 2022 - 91
Food Protection Trends - January/February 2022 - Coming Events
Food Protection Trends - January/February 2022 - Cover3
Food Protection Trends - January/February 2022 - Cover4
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