AGRIFLEX’s Post

We are pleased to share with you the feedback regarding the #CoaguSens Connect from the cheese-making experts of La Haute Combe cheese factory in France regarding the CoaguSens Connect. Annually, La Haute Combe cheese plant produces 1,200 tons of Morbier, 750 tons of Comté, as well as 80 tons of soft cheeses. In this captivating video, Mr. Thierry Parent, Operations Director, Mr. Vincent Bernadau, Cheesemaker, and Mr. Aurelien Girod, Cellar Manager, share their observations after one year of mastering #milk #coagulation using the #CoaguSensConnect, an industrial #instrument for measuring #coagulation. The experts highlight how the integration of CoaguSens Connect has had a significant impact on several aspects of #cheese #production. First, #cheese #yield has been tangibly improved, contributing to the optimization of manufacturing processes. Furthermore, the #uniformity of #production has been notably strengthened, ensuring consistent #quality throughout the process. A crucial point mentioned by the experts is the increase in the quality of crust formation during cave aging. This improvement directly impacted the #texture and #flavor of the final cheese, thus bolstering La Haute Combe’s reputation as a producer of high-quality cheeses. We invite you to discover the complete testimonials in the video to learn more about the concrete impact of CoaguSens Connect on cheese production. For any questions or additional information, please do not hesitate to contact us at the following address: info@rheolution.com. #CheeseDairy #Coagulation #Milk #Quality #Cheese #DairyIndustry #Optimization #Yield #CheeseMaker #CheeseMaking

There is huge demand for aseptic packaging in dairy industries in the form of UHT film as well as curtain pack. Aseptic milk is processed using ultra-high temperature pasteurization, which kills any harmful bacteria in the milk and then it is bottled immediately in a sterile environment into special packaging that prevents any air reaching it. This procedure makes the milk shelf stable for atleast 90 days. Aseptically packaged products include milk, juices, tomatoes, soups, broths, tofu, soy beverages, wines, liquid eggs, whipping cream, and teas.#milk #milkproduction #milkpowder #milktea #hillstation #hillside #hillcountry #hills #aseptic #asepticprocessing #asepticfilling #uht #packagingdesign #innovation #flexiblepackaging #packagingindustry

🟦𝐏𝐢𝐬𝐭𝐨𝐧 𝐏𝐮𝐦𝐩𝐬 𝐯𝐬. 𝐑𝐨𝐭𝐨𝐫 𝐏𝐮𝐦𝐩𝐬 𝐟𝐨𝐫 𝐕𝐢𝐬𝐜𝐨𝐮𝐬 𝐒𝐚𝐮𝐜𝐞 𝐅𝐢𝐥𝐥𝐢𝐧𝐠 When filling viscous liquids like sauces, choosing the right metering pump is crucial for efficient and reliable production processes. Two commonly used pump types in the food industry are piston pumps and rotor pumps. Let's explore their advantages and disadvantages to help you select the perfect fit for your sauce packaging needs. 🟦𝐏𝐢𝐬𝐭𝐨𝐧 𝐏𝐮𝐦𝐩𝐬 Piston pumps are well-suited for sauce manufacturing due to their precise metering capabilities, versatility in handling different sauce viscosities, and gentle handling that preserves the integrity of delicate sauces. Their accurate metering ensures consistent fill volumes, which is crucial for maintaining recipe integrity and meeting quality standards. However, piston pumps have some drawbacks. They generally have more moving parts, leading to increased wear over time, and require more complex cleaning procedures than rotor pumps. Routine maintenance and replacement of worn components are necessary to prevent unexpected downtime, and proper cleaning protocols must be followed to ensure hygiene and prevent cross-contamination. 🟦𝐑𝐨𝐭𝐨𝐫 𝐏𝐮𝐦𝐩𝐬 Rotor pumps offer several advantages for sauce-filling applications. They are designed with simplicity, featuring fewer internal parts and easy dismantling, facilitating efficient cleaning and reducing downtime. Rotor pumps also have a robust construction and fewer moving parts, resulting in reduced wear and longer operational life, translating into cost savings and improved reliability for sauce manufacturers. Additionally, rotor pumps excel in handling highly viscous liquids, making them ideal for filling thick sauces. Their ability to handle sauces with high particulate content or those prone to clogging is beneficial in maintaining a smooth and uninterrupted production process. However, rotor pumps may exhibit slightly lower metering precision compared to piston pumps, leading to minor variations in fill volumes. While this may not be critical for some sauce applications, it is essential to evaluate if the level of accuracy meets specific production requirements. 🟦𝐂𝐡𝐨𝐨𝐬𝐢𝐧𝐠 𝐭𝐡𝐞 𝐑𝐢𝐠𝐡𝐭 𝐏𝐮𝐦𝐩 The choice between piston and rotor pumps for sauce filling ultimately depends on the specific requirements of the sauce being processed, such as viscosity, particulate content, and the desired level of metering precision. Sauce manufacturers should carefully evaluate the advantages and shortcomings of each pump type to align with their production goals and hygiene standards. #viscousliquidfilling #saucefilling #saucemanufacturing #pastefilling #pastemanufacturing #viscoussaucefilling

Defoamers used in beer bottle cleaning are chemicals used to reduce or eliminate foam on the surface of liquids. During the cleaning process, the presence of foam may cause inconvenience to the operation, especially when cleaning highly alkaline solutions or high-concentration detergents. The addition of defoaming agent can effectively control the generation of foam, making the cleaning process smoother and more efficient. Defoaming agents usually consist of liquid-insoluble surfactants that change the surface tension of a liquid, causing it to decrease. This makes it easier for bubbles on the surface of the liquid to burst, reducing or eliminating foam formation. During the beer bottle cleaning process, defoaming agents can be applied to the cleaning solution to reduce foam on the surface of the cleaning solution. Generally speaking, only a small amount of defoaming agent is needed to achieve the desired effect. Defoaming agents generally do not have a significant impact on the cleaning ability of cleaning solutions because the amount added is relatively small. Defoaming agents are often used in the beer brewing industry and other beverage production areas, where cleaning operations often require the use of highly concentrated detergents and alkaline solutions. Defoaming agents can help control foam and improve cleaning efficiency, ensuring the normal operation of production equipment. It should be noted that the selection of the appropriate defoamer should be determined based on the specific situation. Different cleaning agents and cleaning equipment may require different types of defoaming agents. When using defoaming agents, you should follow the guidance provided by the manufacturer or seek advice from relevant professionals to ensure safety and optimal results. #defoamer #antifoam #beerbottlecleaning #RICKMAN

As the owner of a growing juice company, ensuring high quality and efficiency in your production process is key to success. That's why investing in the right juice filling equipment should be a top priority. After extensive research, I highly recommend the hot fill juice bottling machines from iBottling. These innovative machines are specifically designed for hot filling juices, nectars, and teas in PET bottles. With a capacity up to 28,000 bottles per hour and ability to handle temperatures up to 90°C, they allow you to safely package high quality beverages that retain nutrients and remain fresh longer. The advanced filling technology guarantees precision filling and minimal waste. The integrated capping system enables swift sealing to prevent contamination. The smart rinsing mechanism conserves water while thoroughly cleaning each bottle. Plus, the use of food-grade and scratch-resistant parts ensures safety and quality. iBottling offers robust machines made with #Steplead certified international standard parts. This results in lower maintenance costs and extended warranty. The energy-efficient design also reduces power consumption. With their excellent after-sales support, they truly are a supplier you can trust. Investing in an iBottling hot filler could be a game-changer for your business. The boost in output and reliability will put you ahead of competitors. Your customers will love the superior products and branding from sleek PET packaging. When you're ready to take your juice business to the next level, look no further than iBottling's filling #machinery. #Juice #HotFilling #BeverageIndustry #Processing #Production #Bottling #Packaging #FoodAndBeverage #Manufacturing https://lnkd.in/gFtbuqqx

Process, microstructure and final functional properties of Cheddar, Mozzarella and Cream cheeses: Different cheese manufacturing process such as pressing, stretching and shearing leads to different microstructures and therefore different functional properties in the final products. The Cheddar cheese consist of a compact protein network filled with fat that leads to final rubbery and firm texture. The high-moisture Mozzarella contains an anisotropic structure with parallel alignment of protein and fat that leads to stretchy texture. The Cream cheese contains a noncontinuous corpuscular structure that leads to spreadable texture in this product. In bellow image, fat appears red and protein appears green. The scale bars are 10 µm in length.

Cost down, texture up! The market for mayonnaises and emulsified sauces is competitive, and consumers are looking for good value for money. Read this case study and find out how we have helped our customer to Master the Marvel of Mouthfeel and reformulate their mayonnaise product to help streamline costs and boost profitability, regaining the mouthfeel lost when removing the costly fat content – a crucial ingredient in its mouthfeel experience. Read this OPTIMISE Mouthfeel case study here: https://lnkd.in/eg8N9hjH #MasteringtheMarvelofMouthfeel #Mouthfeel #Texture

🥤Check your refrigerator! This makes me think of my #HACCP course attendees and the discussions we consistently have on #criticallimits and #validation of kill steps, aka #criticalcontrolpoints. #recallalert #CCPs #foodsafety #foodsafetynews

Are you experiencing difficulties with controlling nitrosamines in beer production? The malting process, a critical stage, carries inherent risks as it introduces nitrosamines - compounds known to cause cancer that can infiltrate the final product. Safeguarding consumer safety and upholding your brand's reputation necessitate diligent monitoring of nitrosamine levels. This goes beyond mere legal compliance; it becomes a foundational principle of responsible brewing, underscoring adherence to regulatory standards and prioritising consumer well-being. Discover effective strategies for overcoming this challenge in our latest article on beer production: https://bit.ly/48QR7Q8 #NitrosaminesinBeerProduction #NitrosaminesinMalt #NitrosamineDetectioninBeer #NitrosamineAnalysisinBeer #BeerManufacturers #Malt #Beer #NitrosamineDetection

Let's embark on the captivating journey of cheese making! It all begins with the careful selection of premium raw milk, ensuring the highest quality foundation for our cheeses. Next comes the crucial step of pasteurization, where we meticulously heat the milk to eliminate any harmful bacteria while preserving its delicate flavor. Now, enter the realm of artistry and science as we introduce starter cultures, rennet, and calcium chloride into the milk. These magical ingredients work together to initiate the coagulation process, forming the coveted curds that are the heart and soul of cheese. As the curds take shape, we guide them through a harmonious sequence of draining, standardization, and pressing. This delicate dance ensures the ideal texture and consistency, transforming the raw ingredients into exquisite cheeses bursting with flavor. But our journey doesn't conclude here. The cheeses undergo further refinement during ripening, where they develop their distinct character and depth of flavor. Cooling and brining add the final touches, sealing in the richness and complexity that define our artisanal creations. Intrested in learning about cheese making process or adding cheese to your offerings. Write to info@jordbrukare.com #cheesemaking #rawmilk #curd #jordbrukare