An overview of the ALPMA companies
Let Jongsma Engineering Solutions introduce to you the latest ALPMA cheese production and membrane systems. On behalve of ALPMA subsidiary Servi Doryl, Jongsma will get you up to speed on all things concerning the best perforated cheeseforms and their place in the production process.
ALPMA Innovative cheese production systems
ALPMA, the Germany based market leader in cheese production systems, supplies innovations like the Formatic and the Coagulator to increase efficiency in production.
The Formatic: ideal when often changing between cheese sorts.
In The Formatic the curd and whey is directly pressed into the cheese-vessel instead of into separate systems. In doing so the separate curd/whey column in conventional systems become redundant. So these columns need no longer be drained before changing between sorts of cheese. This eliminates the whole mix zone and the production of mixed cheeses. This innovation shortens the production line and is therefor extremely useful in productions where one changes the sort of cheese very often.
The Coagulator: Going from batch-wise to continuous cheese production.
The Coagulator is a continuous cheese-process and no longer works in batches. By putting various segments into the 80 meter long production line, it becomes an uninterrupted process in one enclosed area. Result: more efficiency with less manpower. One person can operate the entire line.
A further 40% reduction in production space is accomplished by implementing the revolutionary innovation of using horizontal pressure on multiple rotated cheese-vessels.
Testing ALPMA Membrane technology with a pilot installation
ALPMA supplies complete membrane technology production systems. Membrane technology enables the extraction of more high quality components from milk then you ever thought possible.
Before investing in such a system and to make sure it performs to your expectations you can rent a complete pilot-installation through Jongsma.
More than what was recently held possible, the ALPMA Membrane technology enables the development of many low-fat and non-fat components from milk. In addition this technology will improve your production process, prevent waste products and putting your company in the vanguard of the food-and dairy industry.
*Revered osmoses: for water separation
*Ultra-filtration: separations on a molecular level (for instance in the case of WPC production)
*Microfiltration: removal of bacteria
In order to change whey from a mere by-product to a profitable component, ALPMA CreamoProt technique puts the valuable components of whey back into the cheesemilk. Using this technique results in such a creamy tasting whey that it can partly replace the more expensive milk in the cheese and so enabling the production of low-fat products with the same creaminess and taste.
In a nutshell ; by creating more value and maintaining quality giving a great boost to profits.
This will enable you to get a full return on your investment within 2 or 3 years.
Servi Doryl the best in Cheese Vessels
French based Servi Doryl is an ALPMA subsidiary specialising in micro perforated cheese vessels. Jongsma gladly brings you up to date with the latest possibilities for your company. The optimal cheese vessels being part of the optimal system. It makes sense.