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Faraiand Sazan Novin Co.

Faraiand Sazan Novin Co. . Delhi 11/06/2013 Membrane Filtration in the Dairy Industry by Faraiand Sazan Novin Subject : Feta /White cheese. UF cheeses . Faraiand Sazan Novin Co. . UF cheese. Traditional cheese. Milk. Milk. Cheese vat. Whey. UF. Permeate. Post- treatment. Whey.

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Faraiand Sazan Novin Co.

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  1. FaraiandSazanNovin Co. Delhi 11/06/2013Membrane Filtration in the Dairy Industry by FaraiandSazanNovinSubject : Feta /White cheese www.fsn-co.com

  2. UF cheeses FaraiandSazanNovin Co. UFcheese Traditionalcheese Milk Milk Cheese vat Whey UF Permeate Post- treatment Whey Optional post- treatment “Whey” Cheese Cheese www.fsn-co.com

  3. General aspects compared to “traditional” cheese FaraiandSazanNovin Co. UF cheeses Positive • Better yield (Whey proteins in the cheese) • Continuous process • Closed system (Good bacteriological control) • Easy to control parameters and composition • New cheese types easy obtainable • High nutritional value (Whey proteins) • Savings in rennet Negative • The presence of whey proteins results in • Slower ripening • Poormeltability • Generally softer consistency • Difficult to obtain controlled eye-formation www.fsn-co.com

  4. UF cheese FaraiandSazanNovin Co. “Losses” in cheese whey and UF milk permeate (indicative figures) Typical cheese whey 0.60 % TRP 0.20 % NPN 4.50 % Lactose 0.06 % FAT Typical UF milk permeate 0.01 % TRP 0.19 % NPN 4.60 % Lactose 0.00 % FAT www.fsn-co.com

  5. UF White cheese FaraiandSazanNovin Co. Milk Bactofugation / Microfiltration Pasteurisation Standardisation Permeate UF Retentate De-colering agent Homogenising Pasteurisation Culture Rennet Saltpetre (Lipase) Mixing Salt Ultra filtration 10-15°C Retentate www.fsn-co.com

  6. UF Queso Fresco* FaraiandSazanNovin Co. Raw Milk Standardisation Pasteurisation Permeate UF Retentate Pasteurisation Filling Rennet Coagulation Heating -Cooling Tunnel Queso Fresco * Spanish / South American type of white cheese without culture www.fsn-co.com

  7. UF Feta cheese process FaraiandSazanNovin Co. Rennet Milk Filling Starter Culture Coagulation Bactofugation / Microfiltration Salt Dosing Standardisation Pasteurisation Permeate Sealing UF Retentate Ripening room De-colering agent Homogenising Pasteurisation Cold store Culture Pre-ripening Cast Feta Process based normal standardised milk www.fsn-co.com

  8. UF Feta cheese process FaraiandSazanNovin Co. Recombined Skim milk Milk Starter Culture Pre-ripening Maturing Stabilising Rennet Bactofugation / Microfiltration Filling Skimming Coagulation Standardisation Pasteurisation Salt or Brine Dosing Sealing Permeate UF Ripening room Retentate Cold store De-colering agent Homogenising Pasteurisation Butter oil Feta Process based on recombined milk and Butter oil www.fsn-co.com

  9. FSN Reference list, UF feta cheese FaraiandSazanNovin Co. • Nazanin Dairy, Iran • Atrak Dairy, Iran • Pajan Dairy, Iran • Shahand Dairy, Iran • Miankaleh Dairy, Iran • Zamankar Dairy, Iran • Mesbah Dairy, Iran Iran Dairy Golpaiegan, Iran Sabah Dairy Iran Jolgeh Dairy, Iran Palood Dairy, Iran Ilvar Dairy, Iran Shahrood Dairy, Iran Gharb Dairy, Iran Shahed Dairy, Iran www.fsn-co.com

  10. UF plant for concentration of Feta milk FaraiandSazanNovin Co. FSN UF Plant www.fsn-co.com

  11. Plant capacity FaraiandSazanNovin Co. www.fsn-co.com

  12. Mass balance FaraiandSazanNovin Co. Low concentration High concentration www.fsn-co.com

  13. Consumptionfigures FaraiandSazanNovin Co. Based on a UF plant with installed area of 576 m² (36 membrane elements) in 3 loops (38% TS) www.fsn-co.com

  14. FSN Sprocess line for UF feta FaraiandSazanNovin Co. www.fsn-co.com

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