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Faraiand Sazan Novin Co. . Delhi 11/06/2013 Membrane Filtration in the Dairy Industry by Faraiand Sazan Novin Subject : UF Fermented Products. Fermented cheese types - UF product samples. Faraiand Sazan Novin Co. . Fermented cheese types - UF process. Faraiand Sazan Novin Co. .

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FaraiandSazanNovin Co.

Delhi 11/06/2013Membrane Filtration in the Dairy Industry

by FaraiandSazanNovinSubject : UF Fermented Products

www.fsn-co.com

fermented cheese types uf product samples
Fermented cheese types - UF product samples

FaraiandSazanNovin Co.

www.fsn-co.com

fermented cheese types uf process
Fermented cheese types - UF process

FaraiandSazanNovin Co.

Cream, milk or

skim milk

Heat treatment

90-95°C

Cooling to

fermentation

Culture

Fermentation

Heat treatment

55 °C

Cooling to UF

Acid permeate

Ultrafiltration

38-50°C

Post treatment

Desserts (A)

Cream cheese (C)

Quark (B)

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uf fermented cheese types low to medium fat
UF fermented cheese types - low to medium fat

FaraiandSazanNovin Co.

UF retentate

(A & B)

Cream, fruit,

vegetables

Cooling 20-22°C

Mixing

Storage

Cooling

Stabiliser,

juice, cream

Mixing

Packing

Quark

Labneh

Soft cheese

Baker’s cheese

PâteFraîse

Laban

Skyr

Pasteurisation

Cooling

Cold

storage

N2 or CO2

additives

Whipping

Mixing

Quark

desserts

Packing

Cold storage

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uf fermented cheese types high fat

UF retentate

Heat treatment

80-85°C

Salt

Homogenisation

Homogenisation

Mixing

Additives, fruit, vegetabl.

Mixing

Packaging

Cooling

Cold storage

Packaging

Cooling storage

Cream cheese

3 months shelf life

Cream cheese

4 weeks shelf life

UF fermented cheese types - high fat

FaraiandSazanNovin Co.

Homo 100-200 bar depending on Fat content

www.fsn-co.com

uf p f mascarpone process fermented cream
UF (P&F) Mascarpone-Process (Fermented cream)

FaraiandSazanNovin Co.

Fermented cream

32% TS 25% Fat

Heating 95C

Citric acid

Mixing

pH 5.7 – 6,0

Precipitation

Cooling 65-60C

Ultra filtration

50-55C

Permeate

Retentate

58-62% TS

Filling

Mascarpone

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production of uf skyr

Heat treatment

90-95°C

Cooling

Skim milk

Culture

Fermentation

Heat treatment

55 °C

Cooling

Acid permeate

Ultrafiltration

38-45°C

Cooling 10ºC

Fruits

Mixing

Packing

Cold storage

Skyr

Production of UF Skyr

FaraiandSazanNovin Co.

www.fsn-co.com

fermented cheese types uf process advantages
Fermented cheese types - UF process advantages

FaraiandSazanNovin Co.

  • Possible to produce all products on the same plant independent of fat content
  • Continuous, simple and more flexible process compared to separator process
  • Less sensitive to pH variations
  • More homogeneous and “spreadable” product
  • Higher yield - whey proteins are retained in the product
  • Easy to extend UF plant

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uf spreadable cheese
UF spreadable cheese

FaraiandSazanNovin Co.

Milk

Fat = Protein + (5 to 8) equal to 65-70% FIT in Concentrate, 72°C

Standardisation

Pasteurisation

Cream

Concentration at 50°C,

Diafiltration to 1,5-2,5% lactose

Permeate

Ultra filtration

Diafiltration

Retentate

58-62% TS

TS = approx. 44 - 48% depending on required FIT

Pasteurisation at 72°C, outlet at approx. 27-28 °C

Pasteurisation

Cream

Fermentation

Emulsifying salt

Pasteurisation at 80-95°C, in SSHE

Mixing, heating

& Homo.

Hot Filling

Spreadable

Cheese

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production of uf skyr with 16 ts example of flow in uf plant
Production of UF Skyr with 16% TS example of flow in UF plant

FaraiandSazanNovin Co.

Permeate

2987 kg/h

5.1% TS

0.00% Fat

1440kg/h

986kg/h

429kg/h

132kg/h

Retentate

1700 kg/h

16.0% TS

0.17% Fat

Feed

4687 kg/h

9.0% TS

0.06% Fat

3247kg/h

2261kg/h

1832kg/h

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yield comparison traditional thermo and uf quark
Yield Comparison - Traditional, Thermo and UF Quark

FaraiandSazanNovin Co.

Traditional

Thermo

UF

Quark: TS, %

Skim milk: TS, %

Skim milk: Protein %

Whey/permeate: TS, %

Kg skim milk / kg Quark

Savings: %

Extra yield: %

18.0

8.7

3.22

6.2

4.7

0

0

18.0

8.7

3.22

5.9

4.3

8.5

9.3

18.0

8.7

3.22

5.4

3.8

19.1

23.7

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yield comparison uf vs separator
Yield comparison: UF vs. Separator

FaraiandSazanNovin Co.

Quark (Medium fat)

Cream cheese

Thermo

UF

Traditional

UF

Product: TS, %

Fat in TS, %

Feed: TS, %

Fat, %

Cream: TS, %

Fat, %

Whey/permeate: TS, %

Consumption: milk/product, kg/kg cream/Product,

Savings: Skim milk, %

Fat, %

Extra Yield: %

18.0

30.0

9.2

0.06

43.7

38.0

6.04

2.12

0.141

0

0

0

18.0

30.0

11.5

2.55

-

-

5.63

2.12

-

6.0

1.5

6.7

45.0

70.0

18.1

9.85

-

-

5.90

3.23

-

0

0

0

45.0

70.0

18.3

10.10

-

-

5.75

3.13

-

3.7

0.6

3.2

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plant for fresh cultured cheese
Plant for fresh cultured cheese

FaraiandSazanNovin Co.

Fresh cultured cheese

Permeate

Thermisation

Packing

Fermentation

Ultrafiltration

CoolingMixing

Storage

Pasteurisation

Skim milkWhole milkCream

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plate frame versus spiral wound
Plate & frame versus spiral wound

FaraiandSazanNovin Co.

www.fsn-co.com

plate and frame system m37
Plate and Frame System M37

FaraiandSazanNovin Co.

Positive pumps are required due to the high viscosity in the last loops.

Modules/loops for producing Cream cheese

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process parameters determinating uf acid curd fresh cheese quality 1 idf special issue 9201
Process parameters determinating UF Acid Curd Fresh cheese quality 1 IDF Special issue 9201

FaraiandSazanNovin Co.

www.fsn-co.com

process parameters determinating uf acid curd fresh cheese quality 2 idf special issue 9201
Process parameters determinating UF Acid Curd Fresh cheese quality 2 IDF Special issue 9201

FaraiandSazanNovin Co.

www.fsn-co.com

process parameters determinating uf acid curd fresh cheese quality 3 idf special issue 9201
Process parameters determinating UF Acid Curd Fresh cheese quality 3 IDF Special issue 9201

FaraiandSazanNovin Co.

www.fsn-co.com

fsn reference list uf feta cheese
FSN Reference list, UF feta cheese

FaraiandSazanNovin Co.

- Iran Dairy Gorgan, Iran

- Sabah Dairy Iran

- JolgehDairy, Iran

-Kordian Dairy, Iran

- KoohrangDairy, Iran

-Shahand Dairy, Iran

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