A product’s successis based firstly on its exceptional quality, here: a “natural” flavor and a creamy and smooth “mouthfeel”. Compared to traditional manual and time-intensive methods,whey is today separated with the aid of GEA centrifuges at 10,000 times the force of gravity in order to obtain the desired product – with a quality and taste that equals the original in its full-bodied creaminess.
Customer benefits
Depending on the individual process, our centrifuges offer decisive advantages, for example compared with the membrane filtration process:
- Constant flow rate
- Constant product characteristics (e.g. with respect to texture or total solids)
- Option of direct filling after concentration
- Easy integration into existing process line
- Quick and easy adaptation of total solids
- Option of integration into an existing CIP line
- Long operating times (minimum 16 hours) compared with alternative processes
- No addition of stabilizers and powders required
Highly efficient and flexible production
GEA nozzle separators are used in the production of
- Quark (standard or Thermo Quark process, from buttermilk, from recombined milk)
- Fresh cheese
- Strained yoghurt (Labaneh)
- Labneh
- Greek yoghurt
- Skyr
Machine Portfolio
Machine PortfolioNozzle Separator KDB KDE Cheese Yoghurt
The product is fed into the machine via a closed system. The whey is discharged under pressure via a centripetal pump and the fresh cheese is released via the nozzles to a solids catcher and floats further down to the cheese hopper.
Fresh Cheese Separator Selection
Featured
Fresh cheese uncovered with GEA separation technology
Downloads
Related Products
Separators for Cream Cheese
For the production of cream cheese from fat milk of 8 to 12% fat content.
Clarifying Decanters for Cheese Curd, Casein and Lactose
GEA decanters offer numerous advantages across a wide range of applications which make possible a highly efficient and reliable process management.
Automation & Controls Separation
Even the best centrifuges cannot function optimally if they are not partnered with control systems of equal quality. For their range of separators and decanters, GEA offers standardized as well as tailor-made solutions for machine automation with many features to meet customer requirements.
Service Products
Remote FATs for GEA Centrifuges
Is a FAT (Factory Acceptance Test) of your centrifuge not possible on site due to current travel restrictions, a very tight schedule or other urgent reasons? Are you generally looking for ways to make business processes more digital and to sustainably reduce costs and time?
Here, too, we are at your side with the professional quality you are accu...
International Repair Network for GEA Centrifuges
Corrective repairs for your GEA separators and decanters
GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
