Whey cream is a product where high temperature pasteurization is needed to ensure that the product does not contain bacteria spores. We pasteurize at 121 °C with a holding time of 5 seconds.
Whey cream can be used in cheese instead of milk cream in order to save the milk cream to production of butter and cream, and it is good use of raw material to invest in such a technical solution.
The least difficult way to sterilize this particular product is by rotating scrape heat exchangers, but such heat exchangers double the investment. We succeeded in designing a functional plant using plate heat exchangers instead.
Our delivery included 3D design, pre-fabrication in workshop, delivery to the plant, mechanical installation work, test/commissioning of the plant, documentation and training of operators.