Quasar Process Equipment

Sadashivpeth, Pune, Maharashtra

Milkons Fully Automactic Clean in Place Systems Are Designed And Intended to Carry out automatic cleaning and disinfecting of a processing system without disassembly keeping in mind the need for effective of effcient cleaning systems for diary pharmaceutical, chemical, evaporators, liquid processing, tanks, plate heat exchanger, packing machines, eggs processing industries, brewery, biological and many more industries. The Cleaning meets the requirements of number of objects time, concentration temp, Flow the capacity are 25, 000ltr/hr and 50, 000ltr/hr is suitable for cleaning. the CIP systems are benefical for food safety, time reduction and economical sustain-ability. In addition to this, the systems can be used for juice plants, cheese processing lines and prepared food products. Milkon has created a range of CIP systems, that provides on aseptic & hygenic environment for the processing of products. The benefit to such industries is that use of CIP systems makes their cleaning faster, less labour intensive more repetable work and posses less of a chemical exposure risk to people. CIP has evolved to include fully automated systems with programmable logic controllers, multiple balance tanks, circulation tanks, sensors, process valves, tubular heat exchanger, piping, data exquistion and instrumentation single circuit CIP systems can optimize 16 objects and double circuits CIP can optimize 32 objects for cleaning bacause of the parameter adjustment function. Milkons fully automatic CIP systems control cleaning time, temperature, Concentration and flow. CIP System Unit : CIP System Designed by us are skid mounted and compact-able. Before delivery water trial and leakage testing is done.

To make cheese pasturized milk is brought in the cheese vat to a temperature required to promote the growth of the bacteria that feed on lactose and thus ferment the lactose into lactic acid. These bacteria in the milk are added from a culture. Fermentation using homofermentative bacteria is important in the production of cheeses such as Cheddar, where a clean, acid flavour is required. For cheeses such as Emmental the use of heterofermentative bacteria is necessary to produce the compounds that give characteristic fruity flavours and, importantly, the gas that results in the formation of bubbles in the cheese ('eye holes'). starter cultures are chosen to give a cheese its specific characteristics.
Coagulation:-When during the fermentation sufficient lactic acid has been developed, rennet is added to cause the casein to precipitate. Rennet contains the enzyme which converts -casein to para--caseinate cheese curd salt and glycomacropeptide, which is lost in the cheese whey. As the curd is formed, milk fat is trapped in a casein matrix. After adding the rennet, the cheese milk is left to form curds over a period of time.
Draining:-Once the cheese curd is judged to be ready, the cheese whey must be released. As with many foods the presence of water and the bacteria in it encourages decomposition. Therefore, remove most of the water (whey) from the cheese milk, and hence cheese curd, to make a partial dehydration of the curd. This ensures a product of good quality.

• Equipment of plant
• Milk cream or citric acid dosing system
• Pasteurizer
• VAT
• Smoothing - homogenizing machine
• Automatic agitation unit
• Blending Unit to mix powder & liquid ingredients
• Blending Unit to mix powder & liquid ingredients

Essentially the function of a cyclone separator is to remove the majority of the dust and debris from the air stream that carries it. It does this by introducing the dust filled air to the cyclone chamber via an inlet mounted tangentially to the cylinder at the top. This causes the air and dust to circulate around the outside of the container, and as such centrifugal forces keeps the particulate matter to the outside edges. The cyclone profile forces the air stream and dust particles down into the conical shaped container where the cone shape creates a cyclone with higher centrifugal air speed. This higher air speeds in the cone will throw the dust particles, both large and small, off to the side and the clean air is vented out.