Bacteria Removal
BACTERIA REMOVAL
The removal of micro-organisms is a key step to obtain top-quality dairy products because bacteria, spores and microorganisms have a direct influence on product quality and shelf-life.
TECHNICAL FEATURES
REDA separators of RE-B series are designed to perform efficient sporigen and bacteria removal, while guaranteeing gentle treatment of the milk, a great separation efficiency and a wide range of flow capacity.
The easy integration of our separators in existing processing lines helps us to find the best solution for our customers.
Performances:
– more than 80% reduction of total bacteria
– more than 95% reduction of aerobic spores
– more than 98% reduction of anaerobic spores
Two-phase working (traditional system): maximum reduction of bacterial load
One-phase system: recirculation of the milk with bacteria phase into raw milk (less product losses compared with traditional system)
*The operator is free to use one of the two systems
Different solution:
Direct UHT-Flexy
Direct steam heating system with special flash cooler in the aseptic phase. Designed for the production of high-density products: whipped cream, coffee cream, cooking cream, pastry cream, butter cream, besciamella, single cream, creme flambè, crème fraiche etc
ATR UHT
Traditional indirect steam injection system. Widely used in the cow milk, smoothies and plant-based drinks treatment.
Steryflex
This system combines the direct steam injection with indirect heating to obtain the highest quality results in the finished product: taste, color, flavour and odour are closed to that of pasteurized products.
All-in-One
Raw milk is clarified, standardized, deareated, homogenized and sterilized in just one step, ready for the aseptic filling. This system guarantees high efficiency, outstanding product quality while reducing times, energy and production costs.
No damage of
fat globules
High separation
efficiency
Noiseless
operation
Easy integration
into existing lines
Automatic solids
expulsion
INSTALLATIONS / CASE HISTORY
