Processed cheese - Import export

miromatic – Utilises internally developed mixers in the process systems. The incorporation of process data enables precise reconciliation before and during the mixing process. In conjunction with the in-line process, this results in extremely gentle treatment of the products and a high degree of efficiency. Continuous production of fruit yoghurt, cream quark, fruit quark and herb quark, as well as thermally processed cheese Precision and low losses with type changes Compact layout and configuration of the system in line with customer wishes Bacteriologically compliant (hygienic) design of system parts – optionally available in sterile versions Your added value through miromatic mixing systems: Dosing accuracy +/- 0.5% Low fruit and product losses when changing containers Precision and low losses with type changes Extremely gentle product treatment (with low rotational speeds, no shear effect) Individual design of the mixing system to suit your process

is a natural salt of lactic acid and is processed by fermentation. It occurs as metabolic products in living cells and is produced by bacteria during the maturation process of cheese. It is a white, non-hygroscopic, powdery product, that consists of crystals. It differs into two distinct qualities: Pharmaceutical (USP) and food (FCC). As needed, we can offer european or asian products. Based on request, we can offer european or asian products. In this product sector we work together with the european manufacturer Corbion / Purac ( Puracal ®).