12.2.- TRAITEMENT DES PRODUITS LAITIERS

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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PRODUITS DE TRAITEMENT DES PRODUITS LAITIERS
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TEACHING CREAM SEPARATOR - DSN
  • DSN
Available
12.2.- TRAITEMENT DES PRODUITS LAITIERS
DSN

Équipement Didactique d'Écremage du Lait

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...
BUTTER MAKER TEACHING UNIT - EMAN
  • EMAN
Available
12.2.- TRAITEMENT DES PRODUITS LAITIERS
EMAN

Équipement Didactique de Production de Beurre

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.- TRAITEMENT DES PRODUITS LAITIERS
AUHTC

Équipement UHT, Contrôlé par Ordinateur (PC)

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 LABORATORY PASTEURIZER - PASC
  • PASC
Available
12.2.- TRAITEMENT DES PRODUITS LAITIERS
PASC

Laboratoire Pasteurisateur, Contrôlé par Ordinateur (PC)

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.- TRAITEMENT DES PRODUITS LAITIERS
CCDC

Réservoir de Coagulation, Contrôlé par Ordinateur (PC)

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...