Centrifuge
Nozzle Separators for Strained Yoghurt, Quark and Fresh Cheeses
Whether quark, fresh cheese, labneh, skimmed milk yoghurt or Greek yoghurt – the demand on the global milk market is multi-faceted. As a major market player with decades of experience for these applications, GEA has designed both specific equipment and production processes such as the Thermo Quark process for the individual products and established them in practice. With our focus on the continued improvement and development of machines and process lines, we ensure that fresh cheese and yoghurt production is efficient,economical and sustainable.
A product’s successis based firstly on its exceptional quality, here: a “natural” flavor and a creamy and smooth “mouthfeel”. Compared to traditional manual and time-intensive methods,whey is today separated with the aid of GEA centrifuges at 10,000 times the force of gravity in order to obtain the desired product – with a quality and taste that equals the original in its full-bodied creaminess.
Customer benefits
Depending on the individual process, our centrifuges offer decisive advantages, for example compared with the membrane filtration process:
- Constant flow rate
- Constant product characteristics (e.g. with respect to texture or total solids)
- Option of direct filling after concentration
- Easy integration into existing process line
- Quick and easy adaptation of total solids
- Option of integration into an existing CIP line
- Long operating times (minimum 16 hours) compared with alternative processes
- No addition of stabilizers and powders required
Highly efficient and flexible production
GEA nozzle separators are used in the production of
- Quark (standard or Thermo Quark process, from buttermilk, from recombined milk)
- Fresh cheese
- Strained yoghurt (Labaneh)
- Labneh
- Greek yoghurt
- Skyr
Machine Portfolio
Machine PortfolioNozzle Separator KDB KDE Cheese Yoghurt
The product is fed into the machine via a closed system. The whey is discharged under pressure via a centripetal pump and the fresh cheese is released via the nozzles to a solids catcher and floats further down to the cheese hopper.
Fresh Cheese Separator Selection
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Fresh cheese uncovered with GEA separation technology
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Remote FATs for GEA Centrifuges
Is a FAT (Factory Acceptance Test) of your centrifuge not possible on site due to current travel restrictions, a very tight schedule or other urgent reasons? Are you generally looking for ways to make business processes more digital and to sustainably reduce costs and time?
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International Repair Network for GEA Centrifuges
Corrective repairs for your GEA separators and decanters
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