IMPROVEMENT OF THE LACTOSE GRINDING PROCESS FOR A COMPANY MANUFACTURING DAIRY PRODUCTS

This research presents results obtained after the implementation of an improvement in the lactose grinding process of a company which manufactures dairy products. The current situation of the process was determined identifying that a lactose particle size of 40.23 µm is obtained in a grinding time of 48 continuous hours. After theoretical and experimental research processes, it was obtained as the best option a fine grinding with an average particle size of 22 µm in a grinding time of 5 continuous hours, using a drum mill with a volume of grinding elements of 25% and an operating velocity of 61 rpm, and the Cylpebs as specified in this research work; this generates savings in raw material (lactose), energy consumption and operation time of the grinding process.