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.
The Continuous Gelification System (SCG) (also known as the Continuous Extended Holding System) is a patented technology designed to fundamentally transform milk protein behavior. Utilizing "non-preferential flow" dynamics, the SCG provides precision-controlled thermal residence times—from 16 seconds to 30 minutes—at temperatures up to 194°F (90°C). By inducing the controlled denaturation of whey proteins (β-lactoglobulin), the system facilitates a molecular bond with the casein micelle. This creates a reinforced three-dimensional gel matrix that captures moisture and butterfat—solids that are typically lost to the whey stream in conventional processing. Substantial Yield Surge: Achieve a 6% increase in aged cheeses and up to 13% in fresh cheeses without increasing raw milk intake. Superior Thermal Recovery: Unlike inefficient batch tank processes, our continuous plate heat exchange architecture achieves up to 90% heat regeneration, drastically slashing steam demand and carbon footprint. Enhanced Functionality: Precision gelification prevents syneresis (whey weeping) and significantly improves the mouthfeel and texture of yogurts and cheese curds. Rapid ROI: For medium-volume operations, the combined impact of yield gains and energy savings can project an annual bottom-line increase exceeding $200,000 USD.
