JUMO EQUIPMENT (GERMANY) FOR DIARY INDUSTRY
The fundamental role for the diaries is played by the level of health culture, which shall be as high as possible and shall comply with all public health standards. Milk is a sensitive product, and it shall be carefully protected from the contamination. Equipment from German manufacturer JUMO, made of high quality materials and appropriately certified will help in it.
JUMO sensors for hygienic applications can be used at any stage of milk processing, when producing yogurt, butter or cheese.
Control of the filling level by JUMO dTRANS p20
The raw material level is defined at the diary plants by measurement of hydrostatic pressure. Instrument pressure transducer JUMO dTRANS p20 is the best for this, as it combines maximal accuracy and simple control. Due to its compact body with a short mounting length, the pressure transducer can be installed even in hard-to-reach places. Sterile connection to the process and surface roughness ≤0,8 micron guarantee the highest process reliability.
JUMO DELOS SI for pressure control on skimmed milk discharge from separator
To ensure uniform quality of the product according to the standards it is necessary to control the pressure in the skimmed milk. Regardless, whether the pressure or flow fluctuations occur in the product after running through separator, it is necessary to ensure constant pressure at the skimmed milk discharge. The electronic pressure transducer JUMO DELOS SI JUMO DELOS SI with the switching contact and bright display is a real catch, when it is necessary to visualize current pressure or condition.
Temperature control of the filling level by JUMO dTRANS p20
JUMO LOGOSCREEN nt is perfect for recording temperature values in the pasteurization process. The instrument complies with the EU directive on measuring, regulating, control and safety instruments for milk pasteurization systems. Besides, the body of JUMO LOGOSCREEN nt, recorder made of the stainless steel of high protection degree impresses deeply.
Production of yogurt is a delicate process, which requires special management. The quality of the end product is dependent on the level of
temperature and pH. These indicators can be controlled, using Jumo temperature sensors and electrodes for measurement of pH of JUMO tecLine series. After adding the bacteria of proper kind into milk, the fermentation process begins. The end of the fermentation process is usually determined by achieving a certain level of pH. Upon reaching the level of pH 4.2-4.5, the yoghurt shall be cooled down to 15 -22 °C to interrupt the process of fermentation.
Similarly, temperature and pH levels shall be controlled in the process of cheese production. Moreover, in the process of cheese brining, it is necessary to control salt concentration. Brining of the blocks of cheese shall be carried out for several reasons: the most important — getting the product right consistency. During this process, the sodium is deposited in cheese, thereby gradually changing salt concentration in the brine. This process needs to be controlled, it can be done with JUMO CTI-750 inductive conductivity transducer. At the same time the temperature is measured, because the time of the cheese block being in the brine also depends on that value.