Dairy and ice cream

Cryogenic chilling, freezing and modified atmosphere protection and packing are excellent methods for preserving the dairy products qualities and provides a range of advantages over conventional methods:

• Improved packing quality - less damage
• Reduced dehydration and product loss
• Reduced bacteria growth - increased shelf life
• Reduced loss of taste, texture and appearance
• Increased process line efficiency

Dairy raw materials and products need gentle, protective and temperature controlled processing to stay fresh, have a reasonable shelf life and still be food safe.

The wide range of products you can produce from milk is amazing and many are based on natural processes involving bacteria.The consistency of the finished product can be anything from liquid to solid and there is a wide range of packing methods used.

We have a broad experience of solving product protection and temperature control problems for your industry and can provide a range of solutions for quality and productivity improvements.

Icecream made exlusively from dairy products and icecream containing vegetable fat accounts for 80-90% of the total world production.

For these two types of ice product we offer:

• Gas for hardening. Hardening improves the ice cream for storage and transportation and gives it the required consistency.
• Equipement for freezing.