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Milk processing

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Milk processing

In the dairy industry, the use of carbon dioxide can significantly extend shelf life of products.
Its application reduces the need for artificial preservatives, provides an alternative to costly packaging and processing equipment, and allows for the expansion of the geographical distribution area.
Carbon dioxide is added to the processes through multiple points of use, which include a sprayer line and adjustable gas control systems. This process is inexpensive, flexible, requires little maintenance; the associated installation is easy to clean and can be installed without disturbing current operations, so there are no dead times.
Carbon dioxide is a natural antimicrobial agent found in raw milk and if used in dairy production, extends shelf life, protects taste and consistency and reduces the need for both natural and artificial preservatives.
The result is the possibility of widening the distribution area for this type of products.