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Dairy Processing - Milk, Cultured Milk, Yogurt, Fresh Cheese, Whey

The dairy industry has become a complex business. In the old days, it was mainly a matter of delivering basic milk, cheese and butter products to a limited area. But now, dairy manufacturers are providing a sophisticated and ever-changing range of products to customers all over the world. Success in the industry hinges on market insight and the ability to move very quickly when consumer demands and trends change.

This is where SPX FLOW can really help. With over a century of experience in the dairy industry, we know how to cut costs and delivery times to an absolute minimum, while pushing quality to new heights. And we have a very sophisticated program of new product development to help you put out just the right product at just the right time.

Here are some more specific reasons why SPX is a world leader in the dairy industry:

  • SPX FLOW has invented a number of innovative, quality components, including the APV Compomaster for fat standardisation, the APV Palarisator for UHT infusion and the APV Uperizer for UHT injection
  • We have specific expertise in hygienic engineering, including CIP, conforming to the highest international standards
  • SPX FLOW has a worldwide network of sales and service offices to provide comprehensive customer support
  • We can build state-of-the-art plants, providing every service from engineering design to operator training
  • We maintain process centres where you can test your products on our equipment or train your operators
  • We continually renew our reputation as innovators through ongoing research and development
  • SPX FLOW offers a full line of production components, plus a wide variety of packaging solutions
  • We have expertise in the processing of liquid milk, fresh cheese and whey products, butter and yellow fat spreads, dried, agglomerated, evaporated and condensed products, cultured products, baby foods and soy milk



SPX FLOW Innovation Helps Support Growth in Global Fresh Dairy Markets

An extension to SPX FLOW Innovation capabilities, SPX Flow has an innovation center at ENIL Dairy University, located in Mamirolle, France. The innovation center is designed to support the growing demand for natural, fresh dairy products produced without acid whey and therefore with lower environmental impact.

The combination of SPX FLOW and ENIL expertise offers a powerful synergy that helps customers develop new products, better optimize recipes and processes, enhance the competitiveness of product lines and realize long term growth strategies. In addition, the center is further supported by key industry partners, who supply starter cultures, ingredients, and filling machines.

There are currently two SPX FLOW pilot plants in the center; one for fresh fermented dairy products and the other for the production of spreadable cheese. Supporting international customers the center enables:

  • Validation of new recipe formulations
  • Support for the evolution of the Ultra Fresh Dairy segment focusing on high-value products - natural, highly concentrated in proteins (up to 1015%) and low in fat (0-2%)
  • Development of cost attractive solutions with greater autonomy in the supply of raw materials
  • Customer specific training programs The center in Mamirolle has already helped a number of our global and regional customers from the China, India, Middle East, and Latin America to meet their business goals. SPX Flow has a comprehensive testing program in a campaign to produce a large portfolio of Fresh Fermented Dairy Products; including Greek type yogurt, Quark, drinkable yogurt, cultured dairy dessert, and processed cream cheese.

To arrange tests, training or support for Fresh and Fermented Dairy Processes, please contact our Global Process Category Manager or your regional Fresh Dairy Champion.




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SPX FLOW Fresh Dairy Innovation Center

SPX FLOW and the French National Dairy School (ENIL) have combined their expertise to bring you an Innovation Center specifically designed to enhance Fresh Dairy Processes. It is the ideal place to test recipes and validate processes before scaling up to production.


 

Semi-Hard, Soft and Spreadable Cheese Production with the Flex-Mix Processor

The Flex-Mix processor can be used to produce semi-hard and soft cheeses without liquid milk. This process technology mixes fat and powders to achieve the desired cheese product. Cheese is produced with 100% yield and no whey separation by combining fat, functional milk protein powder, and water.


 

Fruit and Flavour Dosing Station

Our products offer flexible solutions to meet your exact needs.


 

Scraping Systems - Hygienic and Aseptic Designs

Scraping technology allows product recovery from process pipes. A projectile, commonly called a “scraper”, is used to push and separate high value product from the pusher fluid.


 

Dosing Vat System (DVS)

For a world class yoghurt manufacturing process you need world class know-how and superior components. The dosing vat system (DVS) is an essential component responsible for the introduction of bacterial culture, a critical element in the yoghurt making process. Even the slightest trace of contamination will affect the quality of your end product.