Whey used to count as waste; today it is a raw material for feed, food ingredient and drying plants. Like milk, it favours bacterial growth: according to the Tetra Pak Dairy Processing Handbook it needs processing as soon as it is separated and should be chilled if it must wait, because bacteria break down protein and form lactic acid. The time from production to delivery therefore affects whether the receiver will accept it.
| Requirement | Why |
|---|---|
| Leak-tightness | Odour, slipping, hygiene |
| Temperature | Acidity and processability |
| Cleanability | Protein and fat residue stays on the surface |
At a small dairy whey is not piped but loaded container by container onto a vehicle; in an unsuitable vessel the liquid both spills and warms. GEBHARDT offers a stainless steel tray for the TBX 725 and TBX 795 that collects about 18 litres of liquid and fits into an existing thermal container afterwards. Protein residue that dries on a surface is hard to remove, so the container is washed as soon as the trip ends.
