Used Dairy Processing in Gauteng, South Africa

MOULD FILLING

Curd quality and filling technique determines the quality of the cheese at a very early stage. Deviations cannot be easily corrected and have a direct influence on weight, consistency, shape and quality of the ch...

CHEESE VATS

RELCO®’s HORIZON® II Cheese Vat features an enclosed, horizontal single-shaft design for increased yields, uniform curd size, consistent moistures and low whey fats.

DRAINING AND MATURATION

Curd maturation becomes an automated and particularly efficient process, achieving considerable labour savings, total elimination of curd waste and greater optimization of useful spaces.

TILTED CHEESE VATS

The cheese vat are essential if one chooses to start with milk as a raw material. The primary functions are milk coagulation and curd preparation; these phases of the production process are the basis of a traditi...

BATCH COOKING AND MIXING

Entirely built in AISI 304 stainless steel, the kneader is suitable for cooking and stretching in batches of soft pasta-filata products such as bocconcini, mozzarelle and fiordilatte, or for cooked pasta-filata p...

COOKER-STRETCHER

This steam cooker-stretcher is designed for the production of pasta filata cheese (mozzarella, buffalo mozzarella, pizza cheese) by using as raw material, cow or buffalo curd, fresh or frozen curd . It is suitabl...

MOULDING

Suitable for moulding pizza cheese with cylindrical and / or rectangular shape, when it is required an high hourly production or cooling treatments in the moulding head.

DRY SALTING

This system distributes crystalline salt into the cooked flow in a percentage set in proportion to the quantity of product passing.

SPECIALISED EXTRUSIONS

Suitable for the production of extruded product by means of filling of tubular films to be sealed with clips.

BRINING

Suitable for salting by immersion pasta-filata cheeses like mozzarella, bocconcini and pizza cheese.

MILK RECEPTION

MILK CLARIFICATION

Standard design of these separators provides the product feeding under pressure by a soft inflow system. Then the product is accellerated to separation speed without damage being caused to any of the fat globules.

CREAM PASTEURISATION

HOMOGENISATION

Stability, uniformity, long life, digestibility, best appearance, clour and flavour improving. These are just some of the main advantages you can obtain by using tha homogenizer for treating common foodstuff. The...

MILK SEPERATION

REDA centrifuges of RE-T series are specifically designed to skim, clean and standardize milk, cream and whey.