12.2.- DAIRY PRODUCTS TREATMENT

Dairy products, that is, milk products, include a large group of foods. Most of the functional foods are currently made from dairy products. Milk is a basic food normally obtained from the milking of cows or other animals, such as sheep and goats. Although there is an increasing trend to consume what is considered milk from oats, almonds or soybeans. Milk is made up of water, carbohydrates, proteins, fats, minerals and vitamins, being casein the main protein in milk and lactose the sugar in milk. The nutrients contained in the milk are in suspension, solution or emulsion.

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The dairy industry generally applies a series of techniques for the elaboration of the products: thermization, filtering, homogenization, fermentation, pasteurization and curdling. Pasteurization may be emphasized. It is a thermal treatment for milk to a specific temperature during a certain period of time. It destroys pathogens and improves the quality. Another process, curdling, which is achieved through the physicochemical processes of flocculation, skimming and coalescence, is applied to the cheese processing.

There are many dairy products, for example yogurt, ice cream and cheese. Due to the demand, the dairy industry has currently focused on the production processes, taking into account that raw material is highly perishable. During processing, legal requirements must be fulfilled to obtain products suitable for human consumption. To that end, sensory, physical, chemical and bacteriological analyses are carried out. Naturally, the dairy products must have a good quality and characteristic odor, color and flavor that make the food attractive.

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DAIRY PRODUCTS TREATMENT UNITS
Showing 1-14 of 14 item(s)
COMPUTER CONTROLLED TEACHING CREAM SEPARATOR - DSNC
  • DSNC
Available
12.2.- DAIRY PRODUCTS TREATMENT
DSNC

Computer Controlled Teaching Cream Separator

The Computer Controlled Teaching Cream Separator, “DSNC”, allows the study of the separation of a dense phase liquid from a lighter phase liquid, in particular the separation of the cream from the milk in a disk stack centrifuge. The system is...
TEACHING CREAM SEPARATOR - DSN
  • DSN
Available
12.2.- DAIRY PRODUCTS TREATMENT
DSN

Teaching Cream Separator

The Teaching Cream Separator, “DSN”, allows the study of the separation of a dense phase liquid from a lighter phase liquid, in particular the separation of the cream from the milk in a disk stack centrifuge. The system is mounted on a table base...
COMPUTER CONTROLLED BUTTER MAKER TEACHING UNIT - EMANC
  • EMANC
Available
12.2.- DAIRY PRODUCTS TREATMENT
EMANC

Computer Controlled Butter Maker Teaching Unit

The Computer Controlled Butter Maker Teaching Unit, “EMANC”, has been designed to provide practical training in the manufacture of butter. The main element is a 25 l capacity tank made of stainless steel. At the top, a cover made of stainless...
BUTTER MAKER TEACHING UNIT - EMAN
  • EMAN
Available
12.2.- DAIRY PRODUCTS TREATMENT
EMAN

Butter Maker Teaching Unit

The Butter Maker Teaching Unit, “EMAN”, has been designed to provide practical training in the manufacture of butter. The main element is a 25 l capacity tank made of stainless steel. At the top, a cover made of stainless steel with four catches...
COMPUTER CONTROLLED UHT UNIT - AUHTC
  • AUHTC
Available
12.2.- DAIRY PRODUCTS TREATMENT
AUHTC

Computer Controlled UHT Unit

The Computer Controlled UHT Unit "AUHTC" follows a continuous process working mode and allows either for working with large batches or a more economical operation, since the maximum working capacity will be 15 l. minimum.It can operate with a...
COMPUTER CONTROLLED TEACHING AUTONOMOUS PASTEURIZATION UNIT - PADC
  • PADC
Available
12.2.- DAIRY PRODUCTS TREATMENT
PADC

Computer Controlled Teaching Autonomous Pasteurization Unit

The Computer Controlled Teaching Autonomous Pasteurization Unit “PADC” receives cold milk from a refrigeration tank (not included). The milk is impelled with a milk pump (computer controlled). It is heated in the heat exchanger, by counter-current...
COMPUTER CONTROLLED LABORATORY PASTEURIZER - PASC
  • PASC
Available
12.2.- DAIRY PRODUCTS TREATMENT
PASC

Computer Controlled Laboratory Pasteurizer

The Computer Controlled Laboratory Pasteurizer, "PASC", allows continuous flow conditions with flow rates between 1 and 30 l. of product per hour. Temperatures up to 90 ºC can be obtained and residence times and efficiencies can be changed. The...
COMPUTER CONTROLLED TEACHING CURDLING TANK - CCDC
  • CCDC
Available
12.2.- DAIRY PRODUCTS TREATMENT
CCDC

Computer Controlled Teaching Curdling Tank

The Computer Controlled Teaching Curdling Tank, "CCDC", is employed to curdle milk, which is an essential process to make cheese. The unit has tank, water jacket, coil with one inlet and outlet for the water of the boiler, inlet for the water of...
COMPUTER CONTROLLED TEACHING CHEESE PRESS - PVQC
  • PVQC
Available
12.2.- DAIRY PRODUCTS TREATMENT
PVQC

Computer Controlled Teaching Cheese Press

The Computer Controlled Teaching Cheese Press, "PVQC", consist of a pneumatic press to compress the fresh curd in order to remove excess of whey, since spoilage of the cheese is hastened by retention of too much water in the finished cheese. This...
COMPUTER CONTROLLED TEACHING YOGURT INCUBATOR - IYDC
  • IYDC
Available
12.2.- DAIRY PRODUCTS TREATMENT
IYDC

Computer Controlled Teaching Yogurt Incubator

The Computer Controlled Teaching Yogurt Incubator, "IYDC", is called yogurt maker or yogurt heater. This yogurt maker consists of aninsulated central body where yogurt fermentation is carried out.There is a series of shelves inside to place the...
COMPUTER CONTROLLED TEACHING COTTAGE CHEESE MAKER - RDC
  • RDC
Available
12.2.- DAIRY PRODUCTS TREATMENT
RDC

Computer Controlled Teaching Cottage Cheese Maker

The Computer Controlled Teaching Cottage Cheese Maker, "RDC", is a unit made of stainless steel AISI 304 with a cover at the top. The tank receives milk the bacteria culture and others additives and temperature in the tank increases. This process...
COMPUTER CONTROLLED CHEESE VAT - AEQC
  • AEQC
Available
12.2.- DAIRY PRODUCTS TREATMENT
AEQC

Computer Controlled Cheese Vat

Cheese is a solid food, of animal origin, made from the curdled milk of some ruminant mammals. The curdling process is carried out by the addition of rennet and acidification. The beneficial bacteria are responsible for acidifying the milk and...
COMPUTER CONTROLLED LIQUID PACKAGING TEACHING UNIT - EDLC
  • EDLC
Available
12.2.- DAIRY PRODUCTS TREATMENT
EDLC

Computer Controlled Liquid Packaging Teaching Unit

The Computer Controlled Liquid Packaging Teaching Unit, "EDLC", unit is a liquid and semi-dense products dosing machine based on dose delivery through a pneumatically-operated cylinder. The product is absorbed by the unit from the tank installed...