231 result(s)

Cremoris is used.… Standardize Depending on the cream cheese which is produced, the milk is standardized on fat content:… Inoculating After the milk is cooled, it is inoculated with approximately 0.8 to 1.2% lactic starter,… When a pH of approximately 4.6 is reached, the fermentation process is being ended.… During this process, the milk is gently stirred while it is heated up to 20 minutes at a temperature

/en/knowledge/67-roomkaas-en/

Pasteurizing Before the cream is separated from the milk, the liquid is pasteurised at 72°C for 15 seconds… It is also possible to pasteurize the cream for 20 minutes at 103°C while it is already wrapped.… Whipped cream The cream which is obtained by separation and standardisation is mixed in a mixing tank… The propellant is then injected in the cream.… The laughing gas therefore is used to push the cream out.

/en/knowledge/69-whipped-cream/

Couscous is a wheat product made from the semolina of durum wheat.… It is being ground and sieved and mixed with water to form a coarse paste, that is being shaped, steamed… After being dried and sorted it is packed.… Couscous is very popular in North Africa, where it is regarded as a national dish.… Couscous is available in a medium or fine-grained form.

/en/knowledge/36-couscous/

Spray dryers In spray dryers, the material to be dried is suspended in the air, i.e. the liquid is turned… The recovered material is then reintroduced into the product.… Roll drying The principle of the rolling-drying process is that a thin layer of material is placed on… where the liquid material is applied.… This chain is about two hollow drums inside a vacuum chamber.

/en/knowledge/101-drying-liquid-solid/

Coagulation is the agglomeration of suspended particles, and separates solids from liquids or vice versa… It is often used in milk processing to separate the curd from the whey.… The jelly will have different characteristics depending on which coagulant method is used.… This is important for achieving the desired final production.… The curd is produced by the separation of the whey, which is then gathered and sent for further processing

/en/knowledge/111-coagulation/

Description of Technique In advance the product to be treated is packed in a container which is compressible… The pressure chamber is filled with a high pressure liquid.… The applied pressure is isostatic, so that the pressure is uniformly propagated throughout the entire… If this temperature rise is undesirable, cooling of the pressure chamber is possible.… The continuous introduction of goods in a high-pressure area is difficult, so the treatment is being

/en/knowledge/28-ultra-high-isostatic-pressure/

Salad dressing is a sauce, which is used to make an entire salad tastier.… The procedure is then as following: after the mixing, oil is slowly, while stirring, added to a part… When approximately half of the oil is added, the remaining part of starch paste is also added, as slowly… as the oil is being added.… When the whole is mixed properly, it is lead through the colloidmill, to obtain an emulsion with a uniform

/en/knowledge/68-salad-dressing/

Soy milk is an alternative for cow’s milk, made of ground soybeans mixed with water The milk is very… avoided and a better texture is obtained.… The thick soy pulp of fibers that is removed is called okara and has to contain as less water as possible… But often UHT-sterilization is applied.… The cooled soy milk is transported to the packaging machine, where it is wrapped in a cardboard packaging

/en/knowledge/70-soy-milk/

cake, or both, is (e.g. for fruit juices or beer).… The equipment is reliable and easily maintained and is widely used, particularly for the production of… When the filtration is completed, the cake is blown or washed from the leaves.… Liquor is sucked through the filter plate/cloth and a cake of solids is deposited on the cloth.… As the drum rotates further the vacuum is released for the compartment in question and the cake is loosened

/en/knowledge/97-filtration/

The most commonly used grain is wheat.… The similarities between the different types of flour is the fact that the germ is always removed.… This is done in large silos, where dry air is blown through.… This dry air is necessary because moisture content of the grain is usually on the high side.… For the remaining equipment a GMP design is sufficient, that is, if the equipment is easily accessible

/en/knowledge/2-grain-milling/