Cream separator KDB

Whether quark, fresh cheese, labneh, skimmed milk yoghurt or Greek yoghurt – the demand on the global milk market is multi-faceted. As a major market player with decades of experience for these applications, GEA has designed both specific equipment and production processes such as the Thermo Quark process for the individual products and established them in practice. With our focus on the continued improvement and development of machines and process lines, we ensure that fresh cheese and yoghurt production is efficient,economical and sustainable. The latest generation of GEA nozzle separators was designed especially for manufacturing fresh cheese products and their efficient and economic operation is convincing. The continuously operating centrifuges enable a repeatable product quality with minimized product losses, increased yield precise setting of the fresh cheese texture or the total solids percentage – and everything fully automatic and user-friendly! A product’s success is based firstly on its exceptional quality, here: a “natural” flavor and a creamy and smooth “mouthfeel”. Compared to traditional manual and time-intensive methods, whey is today separated with the aid of GEA centrifuges at 10,000 times the force of gravity in order to obtain the desired product – with a quality and taste that equals the original in its full-bodied creaminess.