Dairy Products

When mixing dairy products, the most important aspects are a hygienic processing and a mixing process that treats the product gently. For this continuous process, there is a sterile model of INDAG dynamic inline mixer offering a minimal dead zone. The capability for standard CIP (cleaning-in-place) and complete drainage enables a safe production process.

Liquid + Liquid

By Liquids we understand pumpable media. The following INDAG mixer types are suitable for these mixing tasks:  DLM/MDLM/PDLM/S und DLM/H.

Application examples:

cream cheese + stabilizer

cream cheese + fruits

dairy slurry + mango puree

ice-cream breaking ice crystals

yoghurt + fruits

yoghurt + fruit jam

yoghurt + fruit preparation

yoghurt + curd cheese

yoghurt + fruit concentrate

yoghurt + fruit syrup

yoghurt + pieces of fruit

yoghurt + calcium/magnesium-preparation

yoghurt + cheese

raw cheese mass + lab

evaporated milk + fat emulsifier

milk powder (crushing lumps) + water, fat

whey + fat

curd + fruitjam

curd + apple-juice, apple puree, water

curd + yoghurt

curd + cream

curd base + fat

cream and mixed herbs

cream + fondant

cream + gelantine

cream + curd

drinking yoghurt + kefir

soft butter

Liquid + Gas

High shear forces and relatively long residence times are needed to produce foams or to cook continuously with steam. For this task the INDAG intensive mixer type DLM / S or a dynamic mixer type DLM / M is used.

Application examples:

butter + nitrogen

cheese + water steam

cream cheese foamed up

ice-cream + nitrogen

cheese + steam

curd mixture + nitrogen

cream + nitrogen

cream foamed up

processed cheese + steam

Liquid + Solids

The term 'solids' covers all non-pumpable media. These can be powders, granulates, or large particles. In order to continuously mix defined amounts of these into a liquid, we use our solid-liquid mixer type DLM / FS

Application examples:

butter + herbs

cheese + melting salt

cream cheese + salt/gums

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