Discover advantages of AIRLESS
Milk may contain a certain amount of air and gases entrapped during its handling (milking, collection, transport, unloading) and processing. The removal of air and gases becomes a very important feature to improve milk quality.
The AIRLESS device has been specifically designed to eliminate air and gases dissolved in the milk. The system, working under vacuum conditions, removes the dissolved air-gases which could also give an unpleasant odor to the final product.
Milk is forced through a special dispenser where it is transformed into a very thin film. The combination of the thin film and the pressure drop expels the dissolved air and it also allows a perfect degassing.
Entrapped air is responsible for the oxidation phenomena, thus causing changes of color, taste and loss of nutritional values. That is why removing oxygen from the products represent an important step in the dairy processing.
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
INSTALLATIONS / CASE HISTORY
Airless plant can also be used for: