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MFL Maturing / Fermenting Unit

MFL Maturing / Fermenting Unit

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MFL Maturing / Fermenting Unit

The Maturing / Fermenting Unit is a tank which allows milk to be heated and also cooled, with the aim in mind to pasteurize (heat) the product and control its fermentation (cool). The unit can be used to produce yoghurts of different types, fermented milks and sour cream. Additionally this very same equipment forms an integral part of the process to produce butter.

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MFL Maturing / Fermenting Unit

Operating principle

Production of yoghurt: after exiting the pasteurizer the milk is fed into the Maturing/Fermenting Unit. This heat treatment eliminates principally all the pathogenic flora. The contents are then cooled and the ferments or ‘starters’ are added.
To make liquid yoghurt incubation is carried out in the Maturing unit with mixing and temperature control until the process of fermentation has finished. It is then cooled and packaged.
To make firm-type yoghurt packaging is carried out before incubation. It is then placed in a heated store-room for maturing and then cooled afterwards in a refrigerated store-room.

Butter making: the elaboration of butter starts with the cream obtained from the process of skimming or standardisation of the milk. The cream is cooled and stored in the Fermenting Unit in a similar way to that of yoghurt.

Design and features

Vertical closed unit in stainless steel AISI 316L o AISI 304.
Double jacket for heating with water or steam.
Cooling by iced water.
Variable speed agitator for uniform mixing.
Temperature control probe.
Adjustable temperature.
Level sensors.
Air entrance with filter.
Spray balls for CiP cleaning.
Peephole with illumination for visual inspection.
Man-hole for inspection and maintenance.

Materials

Parts in contact with the product AISI 316L and AISI 304
Rest of materials AISI 304
Gaskets in contact with the product EPDM
Interior surface finish (product contact) Ra ≤ 0.8 μm
Other exterior finishes Matte polished

Options

Filters for sterilization with steam.

Documents

Operating principle

Production of yoghurt: after exiting the pasteurizer the milk is fed into the Maturing/Fermenting Unit. This heat treatment eliminates principally all the pathogenic flora. The contents are then cooled and the ferments or ‘starters’ are added.
To make liquid yoghurt incubation is carried out in the Maturing unit with mixing and temperature control until the process of fermentation has finished. It is then cooled and packaged.
To make firm-type yoghurt packaging is carried out before incubation. It is then placed in a heated store-room for maturing and then cooled afterwards in a refrigerated store-room.

Butter making: the elaboration of butter starts with the cream obtained from the process of skimming or standardisation of the milk. The cream is cooled and stored in the Fermenting Unit in a similar way to that of yoghurt.

Materials and Options

Parts in contact with the product AISI 316L and AISI 304
Rest of materials AISI 304
Gaskets in contact with the product EPDM
Interior surface finish (product contact) Ra ≤ 0.8 μm
Other exterior finishes Matte polished

Filters for sterilization with steam.

Document № FTsolMFL.1_ES
Title Madurador/Fermentador para Productos Lácteos
File type .pdf
Summary El madurador es un depósito que permite calentar y enfriar la leche, con el fin de poder pasteurizar (calentar) y controlar la fermentación (enfriar)
    Download
  • E-mail
Document № FTsolMFL.1_EN
Title Maturing / Fermenting Unit for Dairy Products
File type .pdf
Summary The Maturing/Fermenting Unit is a tank which allows milk to be heated and also cooled, with the aim in mind to pasteurize (heat) the product and control its fermentation (cool)
    Download
  • E-mail
Document № FTsolMFL.1_FR
Title Cuve d'Affinage / de Fermentation pour Produits Laitiers
File type .pdf
Summary La cuve d'affinage est un réservoir qui permet de chauffer et de refroidir le lait afin de pouvoir le pasteuriser (chauffer) et contrôler la fermentation (refroidir)
    Download
  • E-mail
Document № FTsolMFL.1_IT
Title Unità di Maturazione/Fermentazione per Prodotti Lattiero-caseari MFL
File type .pdf
Summary L'unità di maturazione è un serbatoio che permette di riscaldare e raffreddare il latte al fine di poter pastorizzare (riscaldare) il prodotto e controllarne la fermentazione (raffreddare)
    Download
  • E-mail
Document № FTsolMFL.1_RU
Title Емкость для Созревания/Ферментации Молочных Продуктов MFL
File type .pdf
Summary Предназначен для получения молочных продуктов при производстве которых используется процесс ферментации
    Download
  • E-mail

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