Nozzle separators for strained yoghurt production
Producing high-quality strained yoghurt requires efficient separation of whey to achieve the desired consistency and flavor while minimizing product loss. Traditional methods can be time-consuming and less consistent, affecting overall productivity and product quality.
Optimizes whey separation for consistent texture.
The latest generation of GEA nozzle separators offers a solution tailored for the efficient production of strained yoghurt, fresh cheese, and quark. These centrifuges operate continuously, delivering repeatable product quality with minimized losses and increased yield. By using centrifugal force, they separate whey at 10,000 times the force of gravity, ensuring a smooth, creamy texture and natural flavor. The nozzle separators are integrated into a fully automatic system that is user-friendly and designed for easy cleaning with CIP (Cleaning-in-Place) capabilities. They feature a sterile air flow to maintain product quality and a closed system for hygienic operation. The equipment is driven by a frequency-controlled 3-phase AC motor, supporting long operating times of at least 16 hours without the need for stabilizers or powders.
Benefits
- Consistent product texture and total solids
- Fully automatic operation with easy user interface
- Efficient separation minimizes product loss
- Hygienic design with CIP capability
- Long operational periods without additional stabilizers