In March, a visit was made to the SIERRA DE LARA cheese factory in Salas de los Infantes (Burgos), owned and run by the Casanueva family. They manufacture cheese from raw sheep’s milk and have been feeding their 500 sheep with the whey for 20 years.
In this case, whey pasteurisation is carried out by directly injecting steam into the tank where it is stored.
Collection and pasteurisation of the whey
1º From the whey draining table to the collection basin
2º Pumping from collection basin to the pasteurisation tank
3º Pasteurisation tank with steam inlet and stirrer
Hereinafter, the milk whey is sent to the sheep lairage area and is made available to them via a stainless steel drinking trough.
Storage of the whey and feeding of the livestock