Food Technology is a branch of Food Science based on multidisciplinary knowledge of nutrition, chemical analysis, physics, biochemistry and engineering. Water treatment technologies obtain drinking water, so necessary for our life.
Both disciplines have become in recent years an indispensable...
EMAN Butter Maker Teaching Unit
SISTEMAS INOVADORES
The Butter Maker Teaching Unit, "EMAN", has been designed to introduce the user into the butter making process, a process that has basically remained the same from its origins.
NOTÍCIAS RELACIONADAS
Descrição Geral
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 closes the tank. The cover has a transparent sight glass to check the state of the product inside.
A four-blade stirrer located inside the tank will churn the product.
The motor is the most important element of the unit, since it makes the inner blades rotate. This motor is controlled by two switches, a green one to start it and another one to stop it.
The unit also includes a safety system that blocks the blades when the upper cover is not correctly fit.
A knob allows the release of the blades to facilitate the cleaning of the tank.
EXERCÍCIOS E PRÁTICAS GUIADAS
EXERCÍCIOS PRÁTICOS GUIADOS INCLUÍDOS NO MANUAL
- Production of butter from different types of liquid cream.
- Production of butter by different methods with analytical and qualitative resolutions.
- Temperature study and agitation during the process.
- "Phase inversion" of the oil/water emulsion which occurs in churning.
- Thermodynamic evolution analysis of the butter production process.
- Study of the influence of the process time on the final product.
- Study of the influence of the turning speed on the final product quality.
EQUIPAMENTOS SIMILARES DISPONÍVEIS
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
EMANC
The Computer Controlled Butter Maker Teaching Unit, "EMANC", has been designed to provide practical training in the manufacture of butter.The main structure is a stainless steel tank with a capacity of 25 l. At the top, a cover made of stainless...
EQUIPAMENTOS COMPLEMENTARES
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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 structure is a stainless steel tank with a capacity of 25 l. At the top, a cover made of stainless...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
AUHTC
Equipamento de UHT, Controlado por Computador (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...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
CCDC
Cuba Didática de Coalhada, Controlado por Computador (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...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
DVCP
Dutch Vat for Cheese Production (until 50l)
The Dutch Vat for Cheese Production (up to 50 l), "DVCP", has a tank with water jacket, coil with inlet and outlet for water from the boiler, jacket water inlet, serum drainage valve and set of accessories for the agitation, cutting and drain of...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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 an insulated central body where yogurt fermentation is carried out. There is a series of shelves inside to place...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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...
12.2.- TRATAMENTO DE PRODUTOS LÁCTEOS
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...
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