Koch Membrane Systems announces the North American launch of its next generation nanofiltration element at the International Cheese Technology Expo. The unique spiral membrane is said to reduce filtration costs and increase salt passage.
Swiss cheese makers must ensure fast and controlled eye formation (formation of holes) in cheese types such as Maasdammer and Emmenthal. On top of this technological request, consumers prefer a distinctive nutty flavor together with a light sweet mouthfeel. To respond to these trends, Chr. Hansen now introduces the new propionic (organic acid) culture OpenITTM PS-60.
Krohne’s Viscoline Inline Process Rheometer provides in-line, continuous measurement of fluid viscosity. It was designed for use wherever viscosity measurement is required for process or quality control.
Tetra Pak recently launched the next generation of its cheddar cheese blockforming unit. The new Tetra Tebel Blockformer enables cheese processors to improve environmental performance, reduce costs and minimize product loss.
Bematek Systems’ new laboratory pilot mixing system for in-line multicomponent process development is suitable for blending multiple streams of fluids into homogeneous emulsions, dispersions and blends.