Continuous Extended Holding System

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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.

Sanchelima International's Continuous Gelification System (SCG) is a patented non-preferential flow technology designed to induce controlled conformational changes in milk proteins. Unlike conventional systems, the SCG allows subjecting the product to thermal treatment with extended and adjustable holding times (from 16 seconds to 30 minutes) at temperatures up to 90°C. This extended thermal process denatures whey proteins, allowing them to interact intermolecularly with casein. The result is the formation of a three-dimensional network (gel) that traps and retains water and fat within the structure, incorporating solids that would otherwise be lost to the whey in traditional processes.

APPLICATIONS

Fresh and aged cheeses (6-13% yield increase). Yogurt (improved viscosity, reduced syneresis). Ice cream bases (reduced ice crystals, improved creaminess). Packaging milk and whey.

WE GUARANTEE

Cheese yield: +6% aged / +13% fresh with the same milk
Holding time: 16 sec – 30 min (PLC-adjustable)
Maximum temperature: Up to 90 °C
Projected ROI: >$200,000 USD annually for medium-volume operations

SUBSTANTIAL INCREASE IN YIELD

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.

ONE SYSTEM, MULTIPLE PRODUCTS

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.

Continuous Extended Holding System

SUBSTANTIAL INCREASE IN YIELD

ONE SYSTEM, MULTIPLE PRODUCTS

PROCESS: PASTEURIZED MILK FOR PACKAGING