Milk Collection and Milk Supply

The tank truck empties into the receptacle at the receipt station. The liquid received is then pumped by the receptacle, which is simultaneously used for degassing, to the storage tanks, via a cooler if required.

Tanks and Containers

Storage tanks, also known as stacking tanks, are used to store raw, intermediate and finished products. One differentiates between various designs, such as standing, lying, single- or multi-level tanks.

Heating and Cooling Plants

In order to achieve sufficient storage life of food while retaining the quality of the products as much as possible, they are subjected to a heat treatment.
This is termed either thermisation, pasteurisation, heating or ultra heating, depending on the temperature applied.


By using filtration plants, individual components of milk can be concentrated or separated. Using concentrated components results in lower costs in storing and transporting raw materials, as well as in production, due to reduced raw material costs and optimised processes.

Mixing Plants

Mixing Plants

If two or more components are to be mixed into a homogenous blend such as cream and fruit preparation in cream curd or fruit yoghurt, mixing plants have to be used.

Aseptic (SIP)

The use of sterile or aseptic plants is increasing in significance, whether in producing fruit juices, UHT milk or baby food.
The use of steamable, mix-proof leakage valves is as standard as the overlay of the processing tanks with sterile air or the use of magnetic stirring units.


fresh curd cheese

Cream and Curd Cheese

Whether you call it cream cheese, curd cheese or white cheese, this diverse product is on everyone’s lips. There is hardly a flavour that would not fit to curd and cream cheese. Whether sweet of savoury, whether baker or star chef, cream cheese satisfies in all its variations.

Soft Cheese

Our customers know how good cheese is made. We know what cheese production requires:
efficient and reliable process components from A to Z.

Cut and Hard Cheese