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- Evaporation and Drying
- Facilities for evaporation, concentrate treatment, spray drying, attrition drying,
blending and ingredient application
- Separation and concentration
- Facilities for demineralisation, fractionation, centrifugation or membrane separation,
clarification and concentration of multiphase fluid raw material such as milk, whey, and
plant extracts
- Cheese Technology
- Facilities for the manufacture of a wide range of natural (hard, semi-hard and soft
cheese varieties), processed and analogue cheese products
- Wet Process and Biotechnology
- Facilities for fermentation, hydrolysis, fractionation, standardisation, mixing,
formulation and heat treatment of fluid food materials
- Ingredients Application/Fat Technology
- Facilities for the evaluation of food ingredients in the manufacture of confectionery,
bakery and other dairy based processed foods. Small scale processing
operations. Facilities for the formulation and stabilisation stabilisation of
water-in-oil type emulsions such as dairy spreads and oil-in-water type emulsions such as
ice cream, salad dressings and cream liqueurs.
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