Dairy
Dairy
Whether your end product is cream, butter, milk powder, cheese, or simply milk, Tek-Trol offers you unique solutions to help you produce it efficiently, reliably and cleanly. Our products are safe and easy to operate and maintain, ensuring sustained savings and productivity.
MILK INTAKE AND STORAGE
Pasteurization is the process of milk heating, where milk is heated up to a specific temperature for a predefined holding time and is cooled again without allowing re-contamination. The purpose of pasteurization is to kill pathogens and microorganisms that trigger spoilage. Homogenization is a process that involves pushing the raw milk through an atomizer to form tiny particles so that the fat is dispersed evenly throughout the milk.
- Flow Measurement
- Pressure Measurement
- Level Measurement
- Temp. Measurement
MILK HEATING
Milk is first received in a dump tank from the milk tankers. Milk is usually stored in the tank farm area at approximately 39 degrees Fahrenheit, or colder, for no more than 48 hours. Vats and silos in the tank farm are constantly agitated to make sure that the entire volume remains cold and that the milkfat does not separate from the milk. Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation and further processing.
- Flow Measurement
- Pressure Measurement
- Level Measurement
- Temp. Measurement
MILK POWDER
Milk powder is the process of removing water content by boiling the milk under vacuum conditions or at low pressure and temperature. The resulting concentrated milk is then sprayed into a fine mist of hot air to remove further moisture and get transformed into powder.
- Flow Measurement
- Pressure Measurement
- Level Measurement
- Temp. Measurement
CHEESE PRODUCTION
Starter cultures are added to milk to intiate the cheese making process. They help to determine the flavour and texture of the cheese. Rennet, a complex of enzymes, is then added to the milk to make the curd. The next process involves syneresis, that is the release of whey from the curd. Curd is distributed, before being pre-pressed into a cheese “cake” and the remaining whey is drained off.
- Flow Measurement
- Temp. Measurement
- Level Measurement
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