Milk processing tips
Many years of experience, technological lead, highest precision in processing and the use of high-quality products characterise our products. Due to the high quality and reliability, Milky is one of the most well-known and appreciated brands worldwide.
How to assemble a milk separator - What is important? What must be respected? Which order must be observed? Here you will find answers to these questions as well as helpful video tutorials!
Milky cream separators are perfectly suitable for the easy centrifugation of body tempered milk into skimmed milk and cream. The gained cream can afterwards be processed in a number of ways.
With Milky butter churns the production of butter is very easy. From 100 litres of milk (or rather 8 to 12 litres of cream) you will get about 4 kg butter and between 5 and 6 litres of buttermilk.
To make milk durable and to deaden unwanted microorganisms, we recommend our Milky pasteurizers. Of course other products like fruit juices can also be pasteurized.
For the production of yoghurt, the pasteurizer, cheese or yoghurt kettle has to be able to reach a temperature of more than 90 °C. After the addition of the culture you have different possibilities for further processing.
The Milky assortment contains all products, that are needed for the processing of different types of cheese - from pasteurizers to cultures, cheese presses and cheese moulds to cheese wax and accessories.
With the Milky products you can find the most efficient and profitable ways for the processing of milk into cheese, butter, curd or whey.