DAIRY SECTOR

Our offer of technological support focuses on strategies and objectives aimed at:

  • developing new products with definition of the technological process in order to obtain high quality products in full food safety;

  • selecting ingredients and evaluating their applications;

  • identify and solve problems in production processes in order to optimize the quality and yield of the finished product;

  • acquire and start up production facilities in compliance with health directives;

  • consolidate the company’s know-how in the fields of dairy, microbiological, enzymatic and bacteriophage protection technologies with customized training coursesi.

Thanks to our
experience,
we can support
companies to improve
and develop
new productions.

CHEESE

The different classification of cheeses is based on the water content of the dry matter and they are divided into:

  • SOFT: Crescenza, Mozzarella (IT), Pizza Cheese (IT), Twarog, cheeses with mold (Gorgonzola, Danablu, Brie, Camembert), Cottage Cheese, Cream Cheese (spreadable cheese), Taleggio, Ricotta, Queso Fresco, Paneer;
  • SEMI-HARD: Gouda, Tilsiter, Fontal, Fontina, Edam, Asiago, Maasdam Emmental, Caciotte, Caciocavallo, Kashkaval/Cascaval, Gruyere;
  • HARD: Parmigiano Reggiano, Grana Padano, Pecorino, Provolone, Emmental, Gruyer, Cheddar.

BUTTER

We can support you in the treatment of cream for butter production with batch or continuous production technology, in the development of systems for optimizing moisture content, in the selection and application of ingredients.

FERMENTED MILKS

Traditional yoghurt, drinking yoghurt and Greek yoghurt, probiotics, butter milk, Laben, Kefir and Ymer are just some of the fermented products for which we can provide advice. A very important aspect to evaluate is also the high or low viscosity and low post-acidification to be given to the products.

SOUR CREAM

We will support you on the treatment of the cream and the technological process in order to achieve the desired product.

FAQ

Bacteriophages are present in all dairy industries.
They are always present wherever bacteria grow.
There are many factors that can inhibit the growth of the lactic acid bacteria with a consequent reduction in acidification in cheeses and fermented milks. Such factors include:

  • Cleaning;
  • disinfectant materials;
  • liquid chemical elements;
  • antibiotics;
  • lysis of bacteria by the bacteriophage.

Bacteriophage is believed to be the most frequent source of inhibition.
The word “bacteriophage” originates from the Greek, the literal translation is “eater of bacteria” or “virus, which can infect bacteria”. Bacteriophages are present in the environment of all dairy processes, in the soil, surface water, runoffs, plants, dust and humid places such as floors, heating and cooling systems, drainage channels and areas with formation of condensation.
Their action can lead to an increase in production times and a reduction in the quality of finished products and, in the worst case, the complete loss of the product.
Bacteriophages are basically parasites that can only develop in contact with growing bacteria. They do not harm humans, animals or plants and do not cause disease in humans.
Bacteriophages are airborne viral particles that can adhere to the cell surface of lactic acid bacteria by injecting their DNA into the cell.
With this mechanism the bacteriophage takes over the metabolism of the cell by altering it in order to replicate. The new viruses reproduced in this way spread throughout the environment. The number of phages released by each bacterium ranges from 2 to 300. These new phages, in turn, are capable of infecting new bacteria.
Often the problem of bacteriophages arises when the damage to the product has already occurred.
It is therefore very important to know the possible sources of phage infection in order to draw up a strategic plan to keep them under control.

Sour cream (crème fraiche) is fermented cream with lactic acid bacteria, can be mesophilic or thermophilic bacterias or a mixture of these. It is used in both savory and sweet dishes and its sour taste is unmistakable. Sour cream is made with different percentages of fat: 10, 18, 25, 30, 35 and 45%. It is white in color, with a consistent density and a slightly acidic flavor, due to the use of lactic acid bacteria.