{"id":887,"date":"2014-12-17T19:37:09","date_gmt":"2014-12-17T18:37:09","guid":{"rendered":"http:\/\/www.technica-gmbh.de\/en\/?page_id=887"},"modified":"2024-07-19T08:22:24","modified_gmt":"2024-07-19T07:22:24","slug":"carbolac","status":"publish","type":"page","link":"https:\/\/www.technica-gmbh.de\/en\/dairies\/carbolac\/","title":{"rendered":"Carbolac"},"content":{"rendered":"

Quality improvement, cost reduction, and process security in cheese production through precise CO2 dosage into milk<\/strong><\/p>\n

Qualitative and Economic Optimization in Rennet Cheese Production<\/h2>\n

Carbon Dioxide CO2 is a natural ingredient of milk and cheese that features very interesting characteristics. Its application as an additive in cheese production is therefore highly effective and absolutely safe.<\/p>\n

According to EU Guideline 95\/2, Appendix 1, CO2 (E290) is permitted in the EU to be added to all foodstuffs as an additive without restriction. A labeling obligation does not currently exist for the dairy applications presented.<\/p>\n

Cost reduction as a result of:<\/h2>\n

Less microbial or annimal rennet addition at lowered pH (ca. -30% at -0,1 pH, -40% at -0,2 pH), less culture application, less washing water.<\/p>\n

More process safety as a result of:<\/h2>\n

Standardization, optimized pH value, higher anaerobicity (prevention of harmful germs), stabilized protein structures (CO2 binds as hydrogen carbonate to casein structures).<\/p>\n

Shorter production times as a result of:<\/h2>\n

Shorter prerippening of cheese milk (protein swelling improved by CO2), more standardization \u2013 uniform production process in connection with the applicationof DVS cultures.<\/p>\n

Quality improvement as a result of:<\/h2>\n

Less dry matter variation (< + 0.5%), increased syneresis, firmer texture in the product with uniform water content in connection with the application of DVS cultures.<\/p>\n

The Carbolac technique can be applied to virtually all dairy facilities. It is compact, installation is easy and quickly done. Only a few prerequisites have to be taken into consideration.<\/p>\n

\"\"<\/a><\/p>\n

Carbolac Processor Technical Data<\/h2>\n
    \n
  • Stainless steel design (1,4571)<\/li>\n
  • CO2 metering 0.05 to 4 g\/l milk<\/li>\n
  • Preliminary gas pressure > 6.5 bar<\/li>\n
  • 3 levels of milk flow performance:<\/li>\n
  • M 10: up to 15 cbm\/h<\/li>\n
  • M 60: up to 54 cbm\/h<\/li>\n
  • M 80: up to 72 cbm\/h<\/li>\n
  • Dimensions (H x W x L) 150 x 240 x 100 mm<\/li>\n
  • Weight acc. to performance 13 kg to 17 kg<\/li>\n
  • Milk pressure 1 bar to 10 bar<\/li>\n
  • Milk line connections as desired<\/li>\n
  • Inline metering with suction injector<\/li>\n
  • No electrical connection<\/li>\n
  • Remote control or automatic control as accessories<\/li>\n<\/ul>\n

    Carbolac Technique Benefits<\/h2>\n
      \n
    • CIP-capable as standard feature, no hygiene considerations<\/li>\n
    • Fully automatic gas pressure regulation with safe on & off switching<\/li>\n
    • High quality due to gas metering proportionate to milk quantities<\/li>\n
    • Digital display of value setting<\/li>\n
    • Simple function and hygiene controls<\/li>\n
    • Compact design, flexible applicability<\/li>\n
    • Good price\/performance ratio<\/li>\n
    • Economically improved by individual service concepts<\/li>\n<\/ul>\n

      Play it safe with:<\/strong><\/p>\n

        \n
      • Proven, patent-protected technology<\/li>\n
      • competent technological advice and startup<\/li>\n
      • reliable service at all times<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        Quality improvement, cost reduction, and process security in cheese production through precise CO2 dosage into milk Qualitative and Economic Optimization in Rennet Cheese Production Carbon Dioxide CO2 is a natural ingredient of milk and cheese that features very interesting characteristics. Its application as an additive in cheese production is therefore highly effective and absolutely safe. […]<\/p>\n","protected":false},"author":1,"featured_media":888,"parent":835,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"produkte-flyer.php","meta":{"footnotes":""},"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.technica-gmbh.de\/en\/wp-json\/wp\/v2\/pages\/887"}],"collection":[{"href":"https:\/\/www.technica-gmbh.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.technica-gmbh.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.technica-gmbh.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.technica-gmbh.de\/en\/wp-json\/wp\/v2\/comments?post=887"}],"version-history":[{"count":5,"href":"https:\/\/www.technica-gmbh.de\/en\/wp-json\/wp\/v2\/pages\/887\/revisions"}],"predecessor-version":[{"id":895,"href":"https:\/\/www.technica-gmbh.de\/en\/wp-json\/wp\/v2\/pages\/887\/revisions\/895"}],"up":[{"embeddable":true,"href":"https:\/\/www.technica-gmbh.de\/en\/wp-json\/wp\/v2\/pages\/835"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.technica-gmbh.de\/en\/wp-json\/wp\/v2\/media\/888"}],"wp:attachment":[{"href":"https:\/\/www.technica-gmbh.de\/en\/wp-json\/wp\/v2\/media?parent=887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}