In addition, we also carried out technology transfer activities by engaging the dairy industry in the process of tool development and testing, including field testing, technical presentations, and technical assistance throughout the project. A user's manual has been developed and published as the companion documentation for use with the BEST-Dairy tool.
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BEST-Dairy v1.2 was formally published in May 2011, and has been made available for free downloads from the internet (i.e., ). dairy industry was gathered to validate and improve the tool's functionality. We have performed and completed alpha- and beta-testing (field testing) of the BEST-Dairy tool, through which feedback from voluntary users in the U.S.
The BEST-Dairy tool can be applied to a wide range of dairy facilities to provide energy and water savings estimates, which are based upon the comparisons with the best available reference cases that were established through reviewing information from international and national samples. The dairy products include cheese, fluid milk, butter, milk powder, etc. For each detail level, the tool accounts for differences in production and other variables more » affecting energy use in dairy processes. BEST-Dairy tool developed in this project provides three options for the user to benchmark each of the dairy product included in the tool, with each option differentiated based on specific detail level of process or plant, i.e., 1) plant level 2) process-group level, and 3) process-step level. The overall goal of the project is to develop a computer-based benchmarking and energy and water savings tool (BEST-Dairy) for use in the California dairy industry - including four dairy processes - cheese, fluid milk, butter, and milk powder.
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