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.
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.
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.
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.