Controlled, predictable fermentation of cultures
Starter culture microorganisms are used in the production of cultured dairy products, such as yoghurt and cheese. Whereas the natural microflora of milk can be inefficient, uncontrollable or unpredictable – or can be destroyed altogether by heat treatment, a starter culture can provide desired characteristics in a more controlled and predictable fermentation.
To avoid cross-contamination between the operators and the process equipment, starter cultures are manufactured under strict hygienic conditions. All equipment needs to be easy to clean and all closed systems must be built for Clean In Place (CIP).
The production process must be designed to carefully manage temperature, humidity, air quality and similar environmental factors for maximum stability.
Robot modules for maximum consistency and compliance
Our starter culture processing lines are built with fully automatic robot modules that eliminate cross-contamination. Thanks to the hygienic design, plant operators do not need to enter the production area and internal parts can be cleaned via CIP with a single push of a button. Throughout the process, your operators can easily monitor and measure all processing parameters to ensure full compliance with hygiene requirements.
We have designed our systems so that individual equipment can be shut down independently. This means that your processing line can continue as you clean each part via CIP.