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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 : 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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Faraiand Sazan Novin Co.

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  1. FaraiandSazanNovin Co. Delhi 11/06/2013Membrane Filtration in the Dairy Industry by FaraiandSazanNovinSubject : UF Fermented Products www.fsn-co.com

  2. Fermented cheese types - UF product samples FaraiandSazanNovin Co. www.fsn-co.com

  3. 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) www.fsn-co.com

  4. 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 www.fsn-co.com

  5. 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

  6. 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 www.fsn-co.com

  7. 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

  8. 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 www.fsn-co.com

  9. 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 www.fsn-co.com

  10. 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 www.fsn-co.com

  11. 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 www.fsn-co.com

  12. 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 www.fsn-co.com

  13. Plant for fresh cultured cheese FaraiandSazanNovin Co. Fresh cultured cheese Permeate Thermisation Packing Fermentation Ultrafiltration CoolingMixing Storage Pasteurisation Skim milkWhole milkCream www.fsn-co.com

  14. Plate & frame versus spiral wound FaraiandSazanNovin Co. www.fsn-co.com

  15. 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 www.fsn-co.com

  16. Process parameters determinating UF Acid Curd Fresh cheese quality 1 IDF Special issue 9201 FaraiandSazanNovin Co. www.fsn-co.com

  17. Process parameters determinating UF Acid Curd Fresh cheese quality 2 IDF Special issue 9201 FaraiandSazanNovin Co. www.fsn-co.com

  18. Process parameters determinating UF Acid Curd Fresh cheese quality 3 IDF Special issue 9201 FaraiandSazanNovin Co. www.fsn-co.com

  19. 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 www.fsn-co.com

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