Mikro-partikülasyon için MICRO FORMULA™

GEA has developed a simple unit for microparticulation of whey proteins. The unit, named MICRO FORMULA™ makes it possible to utilize whey, a bi-product from cheese production, to increase product yield and replace fat. The microparticulation process forms particles similar to milk fat particles. Microparticulated whey can be used in a number of dairy products.

The products, where fat can be replaced, include:

• Most cheese types (also yield increase)
• Ice cream
• Yoghurt and milk desserts
• Dressing and sauces
• Mayonnaise and fat emulsions
• Other fat containing food products

The unit processing has a simple procedure, is easy and inexpensive to maintain and comes in standardized modulus. In addition to this the MICRO FORMULA™ has the following advantages:

• No Scraped Surface Heat Exchangers (SSHE) 
  
• No Homogenizer
  
• No Tubular Heat Exchangers (THE)
  
• No Heat Transfer Surfaces > Denaturation Temperature
  
• Ordinary Plate Heat Exchangers and Flow Components
  
• Low Maintenance Costs
  
• No scraps form a scraper blades or stator in the final product
  
• Yield increase – protein and water binding effect
  
• Long production time between CIP – 18-20 hours
• Payback calculation < 1 year