Cheese, Milk and Cream - HRS Dairy Applications

Dairy

Dairy and milk products play a big part of a healthy life for millions of people. Meanwhile, an ever-increasing variety of specialised  products – from whole and skim milks to creams, cheeses, yoghurts, whey products and specialty powders – are opening up tremendous opportunities for growth in the sector. HRS Heat Exchangers maintain safe, cost-effective manufacturing and decreasing waste and emission levels.

The HRS UNICUS Series of scraped surface heat exchangers is of particular interest for the production of dairy desserts, as our patented technology offers a number of benefits including the avoidance of shear stresses on the product and high shear stresses on the product and total control over the continuous process.

HRS Heat Exchangers’ products for the dairy sector:

Heat Exchangers:

Other Products:

 

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Dairy Pasteurisation
HRS Dairy Pasteurisation Applications

Dairy Pasteurisation

Pasteurised milk products are liquid products made from milk and cream intended for use directly by consumers. This group of products includes whole milk, skim milk, standardised milk and various types of cream.  

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Milk & Cream
Milk & Cream -HRS Dairy Applications

Milk & Cream

The milk and cream processing industry primarily pasteurises and separates raw milk to produce milk and cream products with varying levels of fat content. The products can be classified into four categories: whole milk, low-fat milk, ultra-high-temperature (UHT) milk and cream.

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Whey, Casein & Lactose Products
Casein Powder -HRS Dairy Applications

Whey, Casein & Lactose Products

Casein, lactose and whey increase the nutritional value and improve the texture of food. Casein is the major protein in cows’ milk, and comprises about 80 % of the total protein content of which the rest, some 20 %, are whey or serum proteins. Casein is the basic component of ordinary cheese. In the cheese-making process, casein is…

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Yoghurt & Cultured Milk
Beries in Yogurt - HRS Food Applications

Yoghurt & Cultured Milk

Yoghurts are medium to high viscous products that may contain particulates. At its most basic, yoghurt is a dairy product fermented by starter cultures (basically lactic-acid-producing bacteria). These cultures convert lactose (the sugar portion of milk) to acid. The drop in pH in turn, causes the milk’s proteins to set, so the liquid thickens into…

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Ice Cream
Ice Cream - HRS Dairy Applications

Ice Cream

Ice cream is a complex product. Dairy ice cream contains milk fat and non-dairy ice cream contains vegetable fat combined with milk fat. All ice cream will also contain non-fat milk components such as proteins and carbohydrates. In addition, sweeteners, flavourings, emulsifiers and stabilisers are added during processing. Ice cream contains over 50% water from…

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Butter, Margarine & Spreads
Butter - HRS Dairy

Butter, Margarine & Spreads

Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. Butter consists of butterfat, milk proteins and water. There are several types of butter but sweet cream butter, which is made from pasteurised cream, is the most common type used in the UK. There are also several spreadable butters which remain softer at colder temperatures and are therefore…

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Cultures & Starter Products
HRS Cultures

Cultures & Starter Products

Starter cultures are those microorganisms (bacteria, yeasts and moulds) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products. Starter cultures have a multifunctional role in dairy fermentations. The production of lactic acid by fermenting lactose is the major role of dairy starters. The acid is responsible for development…

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