INOXBEY Design & Manufacturing Strives to be
a premier, world-class solution provider in the cheese processing and packaging equipment industry.
m2 Factory area
Homogenizers are designed to lyse the particles in food products (oil and protein particles) to acquire a homogenized end-product. These units are most commonly used in milk, cream and yoghurt facilites. Homogenization application enhances consumption features, quality and shelf life of the products while also increasing the production output.
CIP Cleaning System are the units which purposes best cleaning in production lines and provides automatic cleaning with water and various cleaning solutions without seperating the machines into pieces like we do in manual cleaning. With another word, they are the easily used automatic systems which provide clenaing the compounded close circuits with high hygiene level. It consists of the head letters of the word ‘’cleaning in place’’. This system is quite effective about hygenical cleaning and succesfully used in high capacity tanks, long and complex pipe lines for years. The use of cip cleaning system also prevents the operator to touch dangerous chemical cleaning materials.
Centrifugal Cream Separators serves to make cream and skim milk, to obtain some cream from whey or sweet-cream buttermilk, and to standardize milk and milk products to a desired fat content. It is applied in the industrial manufacture of nearly all dairy products. The purpose of this step is to separate milk into cream and skim milk. All incoming raw milk is passed hrough separators, which are essentially high-speed entrifuges. They separate milk into lighter cream fraction and heavier skim milk fraction. A separator of adequate bowl capacity should collect all the slime material containing heavy casein particles, leukocytes, larger bacteria, body cells from cow’s udder, dust and dirt particles, and hair. If the particulate fraction of raw milk is not removed, homogenized milk will develop sediment upon storage. Skim milk and cream are stored separately for further processing. Use of a separator also permits fractionation of whole milk into standardized milk (or skim milk, low-fat milk) and cream. Skim milk should normally contain 0.01% fat or less. Standardization valve on the separator permits the operator to get separated milk of predetermined fat content. Increased back pressure on cream discharge port will increase fat content in standardized milk.By blending cream and skim milk fractions, various fluid milk and cream products of required milk fat content can be produced.