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Whey treatment
Grundfos' range of sanitary pumps stands out in whey treatment, offering gentle handling of the residue from cheese production.
Once the whey is separated from the cheese, it is moved to separate tanks by single-stage centrifugal pumps that ensure a highly hygienic process. The residue from the cheese is then pasteurised using an end-suction pump that enables quick heating of the milk to kill all bacteria – and an equally quick cooling process. To avoid bacteria formation, it is important to keep the whey cool at a constant temperature of 5°C – which is accomplished by Grundfos' reliable cooling pumps.
| Challenge | Solution |
|---|---|
| In whey treatment a very quick heating and cooling process is crucial in order to protect the flavour. | Grundfos’ end-suction pump enables efficient pasteurisation of the milk to kill all bacteria. |
| Maximum hygiene is essential in all dairies. Particularly in whey treatment, it is important to ensure that every single remain of the cheese residue is washed out. | All Grundfos' sanitary pumps are CIP-compatible, allowing tanks, pipes and process lines to be efficiently cleaned without having to dismantle the equipment. Precise dosing pumps speed up the CIP-process by adding only the necessary detergent, consequently reducing the flushing of the system. Every CIP-system is followed by a single-stage self-priming pump that removes every last drop of detergent in tanks and pipes by circulating rinsing water. |
Important notes
