CHEESE PROCESSES VAT

Ultrafiltration of milk retains the fat globules and the proteins. The inorganic salts and the lactose, along with some of the water, are partially removed as permeate. The resulting retentate is a partially concentrated milk with reduced lactose and mineral content.

Crèmeur with floor mixing device/anchor mixer and scraper, built on the frame with weighing cells. Net volume, operational requirement can be custom-built. Using the KASAG cheese mixer, the holding capacity can be adjusted to your requirements. The cheese mass can be mixed by means of two counter-rotating spiral conveyors.

When your ALBORA is delivered, you'll have the support of a specialist who will oversee the installation, ensure a smooth start-up of the machine, and conduct a thorough inspection of product quality. Our primary commitment is to provide you with a seamless experience from the outset. We and our partners will remain at your disposal throughout the life of your ALBORA in Geneva. Whether it's addressing your immediate needs or anticipating future developments, we'll be there to offer ongoing support and exemplary customer service tailored to Geneva.

This Bergamino Cheese Has An Edible White, Velvety Crust, With A Soft, Melting Structure, Enhanced By The Delicate Taste Of Goat’s Milk. Ingredients Goat’s Milk, Salt, Rennet, Penicillium. Milk Origin Italy Appearance White Coloured Cheese With An Edible Rind Consistency Soft And Dense