Press Releases from GEA TDS GmbH (2 total)
Optimised cheese production: protein denaturation increases yield and quality
When producing (hard or semi-hard) cheese, the cheese yield can be increased by subjecting part of the cheese milk to a high temperature heat treatment. Thermal denaturation of whey proteins changes the protein structure so that part of the whey remains in the curd during the cheese-making process.
The percentage of denaturated medium can, however, not be increased to any level: too high a percentage of denatured whey protein would…
Cost savings by using modern Inline UHT technology for the production of milk
For many years, GEA TDS has provided an inline UHT process for milk production that allows separation, standardization and aseptic process treatment in just one step, eliminating the need for distinct separation and pre-heating steps and intermediate storage. The inline UHT process saves fixed and variable costs, especially for energy consumption. It also requires fewer compo-nents and less water and detergent while enhancing product quality. With the help of this…
