INOXBEY Design & Manufacturing Strives to be
a premier, world-class solution provider in the cheese processing and packaging equipment industry.
m2 Factory area
These units mainly used for increasing the solid material ratio in the milk by evaporating the water content as well as for thickening the consistence of molasses and jam by means of water evaporation. Boiling temperature is decreased as the machine enables evaporation under vacuum pressure. Therefore; minerals in the product are not degraded as well as water is extracted in a rapid manner to acquire maximum efficiency possible.
The blender, which is an ideal solution designed to mix powders and fluids in the dairy, food and beverage industry, provides a hygienic, fast and efficient homogeneous mixture. which is easy to use and saves energy and time, businesses can make a homogeneous mixture easily and effectively. Thanks to its specially designed pumps, it allows to obtain products with high dry matter by mixing milk powder and milk homogeneously in enterprises producing dairy products.
Centrifugal Cream Separators serves to make cream and skim milk, to obtain some cream from whey or sweet-cream buttermilk, and to standardize milk and milk products to a desired fat content. It is applied in the industrial manufacture of nearly all dairy products. The purpose of this step is to separate milk into cream and skim milk. All incoming raw milk is passed hrough separators, which are essentially high-speed entrifuges. They separate milk into lighter cream fraction and heavier skim milk fraction. A separator of adequate bowl capacity should collect all the slime material containing heavy casein particles, leukocytes, larger bacteria, body cells from cow’s udder, dust and dirt particles, and hair. If the particulate fraction of raw milk is not removed, homogenized milk will develop sediment upon storage. Skim milk and cream are stored separately for further processing. Use of a separator also permits fractionation of whole milk into standardized milk (or skim milk, low-fat milk) and cream. Skim milk should normally contain 0.01% fat or less. Standardization valve on the separator permits the operator to get separated milk of predetermined fat content. Increased back pressure on cream discharge port will increase fat content in standardized milk.By blending cream and skim milk fractions, various fluid milk and cream products of required milk fat content can be produced.