45 Years of Experience
Continuous Gelification System (SCG): Maximize Yield through Protein Engineering. Obtain 8% to 13% more cheese using the same amount of milk.
SCG implementation directly impacts the plant's financial and operational baseline:
Substantial Yield Increase: By incorporating whey proteins into the curd, yield increases of 6% in aged cheeses and up to 13% in fresh cheeses are achieved using the same amount of raw milk.
Superior Energy Efficiency (Heat Recovery): Unlike batch extended holding processes that lose energy, our system operates continuously. This allows using plate heat exchangers to achieve up to 90% thermal recovery, drastically reducing steam consumption and operating costs.
Improved Product Functionality: Gelification prevents syneresis (whey separation) and improves the consistency and texture of the final product, whether cheese, yogurt or ice cream bases.
Return on Investment (ROI): The combination of energy savings and increased final product volume generates accelerated return on investment. (Projected example: Annual increase of >$200,000 USD in medium-volume operations).
The SCG multi-purpose design allows processing various products on a single line, adjusting the gelification percentage and time/temperature parameters from the PLC.
Cheeses (Fresh and Aged): Yield increase and controlled moisture retention.
Yogurt: Improved viscosity and reduced syneresis without the need for excessive additives.
Ice Cream Base: Reduced ice crystal formation and improved texture (creaminess) thanks to the protein structure.
Packaging Milk and Whey: Efficient pasteurization with reduced microbiological load without affecting the organoleptic profile.
