Cube gives flexibility in continuous cooking for cheese, sauces and baby food, says Goldpeg

By Helen Glaberson

- Last updated on GMT

Related tags: Processed cheese

A more compact version of Goldpeg’s cooking and cooling system offers a range of temperatures and “flexible” functions in processed cheese and other food production.

The Cube can be used to produce a variety of “that can pass through a pump and cook in a single pass”,​such as baby food, chunky sauces, vegetable purees, dips, pie fillers, pet food and meat preparations, said the Australia based technology supplier.

“It is a fully flexible but compact system featuring the RotaTherm with all its functionality,”​said Paula Bell, a spokesperson for Goldpeg told DairyReporter.

The new model can be made in dimensions up to 1.6m x 1.6m x 1.6m and includes a production rate of up to 1000 kg/hr, a cooking temperature range of up to 145°C and a direct vacuum cooling down to 60°C.

The technology, said the spokesperson, is to be launched in the same regions that the RotaTherm technology is currently in operation including North America, Japan, Asia, Europe, New Zealand and Australia.

Cheese applications

Cheese products that can be produced using the Rota herm process include processed cheese slice on slice (SOS), individually wrapped slices (IWS), block, spreads, canned, glass, triangle, portion, foil, analogue, fondue, cream and enzyme modified cheeses.

According to GoldPeg, the benefits of the cooking system for processed cheese formulations include increased run times for UHT and pasteurisation, with options for up to six day non-stop production.

Bell claims that protein in the cheese product can be reduced by 3-4 per cent. She said this is because of the "even temperature control and heating efficiency"​ of the technology,​ which results in "more consistent product composition and maximum use for the protein".

"This means lower protein level can be used to get the same functional product,"​ she said.

Bell said the technology can also reduce formulation costs by 10 per cent or more due to the even heating and process control.

"For example, lowering protein content, efficiency in cooking, and long run times all contribute to reducing the formulation required for the same output,"​ she added.

Customizing the processing conditions

According to Goldpeg, the RotaTherm's continuous cooking and processing conditions can be adjusted “specifically and appropriately” ​for the each product. “Instead of basic heating to achieve legal requirements that can result in overheating and long processing,” ​said the company.

“Different conditions are achieved by adjusting and accurately controlling RotaTherm levers such as the heating profile, pressure in the cooking chamber and amount of shear / mixing. Levers are also used to manage high and low product viscosities,” ​said the manufacturer.

Related topics: Processing & Packaging, Cheese

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