Ricotta Cheese Utilization System

RECOVERY SYSTEM

HOMOGENIZATION AT 200 BAR — SMOOTH AND CREAMY TEXTURE

• •High-Pressure Homogenization (200 bar): Modifies the physical structure of the cottage cheese to obtain a "Perfect Consistency" texture, allowing its incorporation into traditional cheeses without altering their sensory properties.
• •Industrial Processing Capacity: Processes up to 500 kg per hour, allowing dairy plants to handle large volumes of by-product with an efficient energy consumption of 14 kW.
• •Integral Protein Utilization: Allows using whey (by-product) to create a valuable ingredient without incurring additional raw material costs, increasing the dairy income stream.
• •Compact and Sanitary Design: With dimensions of 2.48×1.86×1.43 meters, the module integrates easily into existing lines, complying with stainless steel cleaning and durability standards.
• •Electrical Supply Flexibility: Configurable to operate at 220 VAC or 440 VAC (3 phases, 60 Hz), adapting to the specific electrical infrastructure of each industrial installation.