Processing solutions and equipment for dairy, cheese, ice cream, beverages and prepared food.
A complete carton packaging range for consuming fresh products, offering user convenience, easy opening and optimal shelf life.
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Milk standardisation is an indispensable process and at Arla Foods’s Palmers Green dairy in London a new Tetra Pak® Standardisation unit is making that process more reliable, stable and accurate than ever before.
Josette Bogerman, Regional Project Manager at Arla Foods says the cooperative had to replace three obsolete standardisers. “Then we heard about the new equipment from Tetra Pak,” she says. “It was perfect for us to try a new unit at that point in time.” Arla Foods’ requirements were to minimize the downtime to three days. “That is exceptional for us,” she says. “I love working with Tetra Pak. They gave us the right guarantees. We would never have had the commitment from anyone else to do it in three days.”
The standardisation unit is designed for automatic in-line standardisation of the fat content in milk and cream directly after milk separation. It is a highly reliable system based on extensively tested and refined automation software and high-performance, high-quality components such as flow transmitters and regulation valves. “As for reliability – we haven’t seen it down – it’s always running,” Bogerman says. “We had a single issue and Tetra Pak dealt with it within the same day. We suspected we would have problems, since it was a field test, but it’s been a valuable experience for us.”
Successful development of premium-quality stick ice cream containing larger inclusions is just one of topics to be addressed by our team at the Ice Cream Expo, Harrogate, 13-15 February (stand 46).
Using larger inclusions presents a number of challenges, not least in achieving uniform distribution and attractive appearance while avoiding waste. Conventional methods of cutting the product tend to 'push' the particles, affecting the appearance and causing the ice creams to be misaligned, resulting in increased waste further down the line.
Our project team was therefore tasked with developing a commercial solution. After exploring several options - including ultrasonic cutting - they settled on a vertical rotating wheel. This approach can handle large ingredients such as apricots of 40 mm diameter and output is similar to conventional extrusion lines.
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