Much more whey: Fonterra successfully increased the capacity of the factory in Heerenveen
In Alpma’s long history (more than 70 years), Jongsma has created a solid basis for the 1st joint project between Fonterra and Alpma worldwide. In order to process whey from the new Mozzarella production at Royal Aware in Heerenveen, the Netherlands, Fonterra’s European factory, located right next to the Royal A-ware cheese factory, needed to increase capacity. With a € 10 million investment, a new building was built on top of the existing production in 2019 by Jorritsma, who now houses a membrane filtration installation supplied by ALPMA.
The heart of the Fonterra project is a new ALPMA RO HighTS factory with integrated RO installation with Polisher, designed for two different production configurations: a feed current of 6% to 30% ds% and a feed current of 6% to 9% ds% . Both with a capacity that meets the volumes of the Mozzarella whey supplied by Royal Aware. With perfect planning and team spirit, Fonterra and ALPMA were able to meet this challenge together, “without interrupting the continuous whey flow and its high quality,” said Johan Hoeksma (Projectmanager Fonterra).
Click here for the article in Alpma News & Trends
Click here for the article in International Dairy Magazine
Click here for the German article on Moproweb
Alpma and Servi Doryl realize appealing projects at Royal A-ware
In collaboration with Jongsma Engineering Solutions, two large Royal Aware foodgroup projects were awarded to Alpma and Servi Doryl in 2018. By applying advanced membrane technology, the whey flow was concentrated by means of an RO installation (Reverse Osmosis) and went into production in 2018. In addition, Servi Doryl (subsidiary of Alpma) was able to realize a very successful project at Royal A-ware by supplying Edammer multimould cheese barrels. Completely new techniques are used in the production of cheese moulds within Servi Doryl.
Click here for more information about ServiDoryl cheese moulds
Rouveen successfully starts using ALPMA’s new RO installation
In collaboration with Jongsma Engineering Solutions, Rouveen Cheese Specialties purchased a Reverse Osmosis (RO) from ALPMA in 2019. General director Klaas Hokse is happy with the new acquisition: “A beautiful device that makes us ready for the future”. The investment in an ALPMA RO installation replaces the existing installation where the whey is concentrated into whey with a dry matter content of 12%. The new RO has a larger capacity and also concentrates the whey to 28% dry matter.
Click here for the article in Alpma News & Trends
Largest RO installation in Europe in production at Friesland Campina
Project Manager Technical Projects Henk Jonkman of FrieslandCampina: “As a project team, we had the assignment to increase the production capacity in Gerkesklooster from 52,000 tons of cheese to 93,000 tons of cheese. In Gerkesklooster there were two cheese lines and we decided to replace one cheese line with a larger one and the whey from this new cheese line had to be processed by reverse osmosis to 26% dry matter in the whey concentrate.
We had to make many choices in a short time, which meant that we opted for reliable suppliers. We chose ALPMA for the delivery of the reverse osmosis. It was the first time we were going to do a conversion project with ALPMA, but the people at ALPMA made a very professional impression during the purchase process, making it a natural choice for us.
After the procurement process, the project teams from all disciplines started the detailed engineering. ALPMA has left the same professional impression throughout the project. People knew very well what they were talking about and the planning performance was accurate. As a result, we started reverse osmosis without any problems.
We would like to thank the ALPMA project team for this good performance and we are pleased to have a new highly professional solution processing partner. ”
Click here for the article in the International Dairy Magazine
Click here for the article in the German Molkerei Industrie
Click here for the article in ZuivelZicht
Innovation in Dutch dairy: the Coagulator at Özgazi realizes a continuous production process
Almost a hundred Coagulators are now running worldwide. In the Netherlands, ALPMA successfully put the Coagulator into use in 2016 at Özgazi, the Etten-Leur-based producer of feta-like cheeses. “We now produce 70 to 80 tons of cheese per day, but with the new installation we can scale up to 120 tons. This makes our production more flexible and therefore the costs per product are lower, ”says director Serif Aktürk.
In contrast to traditional installations, the Coagulator is a continuous production line (length up to approximately 80 meters) where the various stages of the production process take place in separate segments in a conditioned and closed space. Cheese preparation is a continuous process, which makes production more efficient and where all crucial parts are cleaned in parallel with production.
Click here for the article in Zuivelzicht
Click here for the article in Alpma News & Trends
Fotografie Studio Aksento
Much more whey: Fonterra successfully increased the capacity of the factory in Heerenveen
In Alpma’s long history (more than 70 years), Jongsma has created a solid basis for the 1st joint project between Fonterra and Alpma worldwide. In order to process whey from the new Mozzarella production at Royal Aware in Heerenveen, the Netherlands, Fonterra’s European factory, located right next to the Royal A-ware cheese factory, needed to increase capacity. With a € 10 million investment, a new building was built on top of the existing production in 2019 by Jorritsma, who now houses a membrane filtration installation supplied by ALPMA.
The heart of the Fonterra project is a new ALPMA RO HighTS factory with integrated RO installation with Polisher, designed for two different production configurations: a feed current of 6% to 30% ds% and a feed current of 6% to 9% ds% . Both with a capacity that meets the volumes of the Mozzarella whey supplied by Royal Aware. With perfect planning and team spirit, Fonterra and ALPMA were able to meet this challenge together, “without interrupting the continuous whey flow and its high quality,” said Johan Hoeksma (Projectmanager Fonterra).
Click here for the article in Alpma News & Trends
Click here for the article in International Dairy Magazine
Click here for the German article on Moproweb
Alpma and Servi Doryl realize appealing projects at Royal A-ware
In collaboration with Jongsma Engineering Solutions, two large Royal Aware foodgroup projects were awarded to Alpma and Servi Doryl in 2018. By applying advanced membrane technology, the whey flow was concentrated by means of an RO installation (Reverse Osmosis) and went into production in 2018. In addition, Servi Doryl (subsidiary of Alpma) was able to realize a very successful project at Royal A-ware by supplying Edammer multimould cheese barrels. Completely new techniques are used in the production of cheese moulds within Servi Doryl.
Click here for more information about ServiDoryl cheese moulds
Rouveen successfully starts using ALPMA’s new RO installation
In collaboration with Jongsma Engineering Solutions, Rouveen Cheese Specialties purchased a Reverse Osmosis (RO) from ALPMA in 2019. General director Klaas Hokse is happy with the new acquisition: “A beautiful device that makes us ready for the future”. The investment in an ALPMA RO installation replaces the existing installation where the whey is concentrated into whey with a dry matter content of 12%. The new RO has a larger capacity and also concentrates the whey to 28% dry matter.
Click here for the article in Alpma News & Trends
Largest RO installation in Europe in production at Friesland Campina
Project Manager Technical Projects Henk Jonkman of FrieslandCampina: “As a project team, we had the assignment to increase the production capacity in Gerkesklooster from 52,000 tons of cheese to 93,000 tons of cheese. In Gerkesklooster there were two cheese lines and we decided to replace one cheese line with a larger one and the whey from this new cheese line had to be processed by reverse osmosis to 26% dry matter in the whey concentrate.
We had to make many choices in a short time, which meant that we opted for reliable suppliers. We chose ALPMA for the delivery of the reverse osmosis. It was the first time we were going to do a conversion project with ALPMA, but the people at ALPMA made a very professional impression during the purchase process, making it a natural choice for us.
After the procurement process, the project teams from all disciplines started the detailed engineering. ALPMA has left the same professional impression throughout the project. People knew very well what they were talking about and the planning performance was accurate. As a result, we started reverse osmosis without any problems.
We would like to thank the ALPMA project team for this good performance and we are pleased to have a new highly professional solution processing partner. ”
Click here for the article in the International Dairy Magazine
Click here for the article in the German Molkerei Industrie
Click here for the article in ZuivelZicht
Innovation in Dutch dairy: the Coagulator at Özgazi realizes a continuous production process
Almost a hundred Coagulators are now running worldwide. In the Netherlands, ALPMA successfully put the Coagulator into use in 2016 at Özgazi, the Etten-Leur-based producer of feta-like cheeses. “We now produce 70 to 80 tons of cheese per day, but with the new installation we can scale up to 120 tons. This makes our production more flexible and therefore the costs per product are lower, ”says director Serif Aktürk.
In contrast to traditional installations, the Coagulator is a continuous production line (length up to approximately 80 meters) where the various stages of the production process take place in separate segments in a conditioned and closed space. Cheese preparation is a continuous process, which makes production more efficient and where all crucial parts are cleaned in parallel with production.
Click here for the article in Zuivelzicht
Click here for the article in Alpma News & Trends