- Farms milk gathering / cooling equipment.
- Storage and process tanks.
- Milk and cream reception / storage.
- Pasteurizers and UHT/ESL sterilizers.
- Powder and solids storage, conveying and automatic dosing.
- Equipments for yoghurt, and fermented milks (Kefir, Leben).
- Butter production, storage and package.
- Automatic and continuous equipment for Riccota.
- Equipment for Quark and Petit Suisse production.
- Pasteurized and UHT / ESL filling lines using PET bottle Technology.
- CIP Units.
Milk by definition is an opaque white liquid produced by the mammary glands of mammals and most probably the first contact we had with Nutrition.
It is an emulsion or colloid of butterfat globules within a water-based fluid and the carbohydrate lactose is responsible for milk sweet taste which represents around 40% of whole cow´s calories.
Pasteurization (heating to 72-75 ºC and respective holding time of 15-20 seconds) is used to kill harmful microorganisms with subsequent cooling procedure for storage or transportation. This allows a shelf life of 5-15 days depending on the type of packing used.
Ultra Pasteurization or ultra-high temperature treatment (UHT), heats the milk to 135- 140 ºC with holding time of 3-4 seconds. This extends its shelf life up to 6 months and allows the milk to be stored unrefrigerated because of the longer lasting sterilization effect and aseptic filling.
Microfiltration is a process that partially replaces pasteurization and produces milk with fewer microorganisms and longer shelf life pasteurization without a change in the taste of the milk.
Milk was first delivered in bottles on January 11, 1878. The day is now remembered as Milk Day and is celebrated annually..
1 cup (250 ml) of 2%-fat milk contains around 285 mg of calcium, which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult.