Virto-Cuccolini’s care in control sieving for powdered milk and whey

In food sector, a check screening to ensure that the powder or liquid ingredient is included in the manufacturing process without impurities is now a fundamental step for every manufacturer.

Virto-Cuccolini is well aware of this challenge, in which it is essential to be able to guarantee consumer safety.

Milk is one of the most used ingredients, both in liquid and powder form, to produce cheese, baby food and as an ingredient in other food specialties.

 

 

 

In the long history of our company, studded with the most varied applications, we have provided dozens and dozens of vibrating sieves to filter for example ricotta residues or other impurities from whey, or to classify it according to the various granulometries, in order to create different products. Or again, for the screening of powdered milk for babies, particularly rich in fats and normally difficult to sift, obtaining excellent flow results.

 

 

 

 

Each request can have particularities regarding the particles size to which the customer wants to separate the product, the different solutions available for cleaning the network, the flow rate that the customer wants to achieve: for any need for preventive verification of our services and the correct setting of the vibrating sieve, our laboratory in Reggio Emilia is always available together with our technicians, upon reservation, for a test.

In this video, you can see a test conducted in our laboratory to verify the ability of the VP2 vibrating sieve to sift with excellent results at 400 µm, with the aim to eliminate some unwanted particles from the powdered milk:

 

 

Want to learn more about our applications for whey and milk powder? Contact us via the form below, we will be happy to discuss it with you to find the best solution.

CUCCOLINI is always unique and original.

YOU CAN RECEIVE OUR FREE ADVICE TO SELECT THE TYPE OF SIEVE MORE SUITABLE TO YOUR PROCESSING NEEDS, BY CONTACTING US




    I agree the terms and conditions
    I'd like to subscribe your newsletter Read more