Yoghurt

Admixing fruit pieces or cultures etc. to yoghurt is a favorite task for static mixers.

The gentle mixing process prevents damage to the yoghurt structure and the fruit pieces.

Beside yoghurt, other dairy products like curds, creams etc. can be manufactured with mixers too.

Another application is foaming yoghurt.

With Sulzer static mixers, an uniform bubble size evenly spread over the whole product is achieved. Low pressure drop and perfect product quality are the main advantages in this application.

Curds

SMR® DN150 in sanitary design for cooling curds or creams

Our grand parents still remember the time when curds was delivered without whey on the top. The whey generation is mainly due to the high pressure drops when cooling the curds in the final stage. With static heat exchangers as SMR®'s or SMXL®'s pressure drop can be drastically reduced and thus whey generation prohibited. Beside heat exchange, static mixer can also be used to add cream to curds in a gentle way.

Cheese

Acidification of milk for the cheese production is done easily with static mixers.

Another application is the sterilization of processed cheese. Injected steam is distributed over the whole pipe cross section and the integrated mixing elements secure a gentle and fast killing of micro organism or inactivation of enzymes.

Local overheating is prevented.

SMX® DN80 in sanitary design for mixing cream with processed cheese

The following cooling step can also be done with static heat exchangers SMXL® or SMR®. Adding ham or herbs etc. to the processed cheese you easily can be easily done with a static mixer. Good mixing performance and excellent cleaning ability reduce process and maintenance time.

Ice cream

• Beside normal blending of ice cream with color or flavor, static mixers also improve the quality of the product in the freezing stage.
• Static mixers are used to mix air into the ice cream at the inlet of the freezer. By doing that, air bubbles become much finer and better distributed.
• Again, better product quality and air savings are the result of using such mixers.
• After the freezer additional components like fruit mass, sugar pearls etc. can be added and mixed in with static mixers.
• Last but not least a nice marbling structure is achieved when installing 2 or 3 mixing elements in the filling nozzle.

Milk

• Vitamins or aromatic substances are added to milk in-line with static mixers.
• Also components not soluble like vegetable oils are dispersed in static mixers upstream the homogenizer to save process time.
• In order to standardize milk its cream content needs to be adjusted to the required fat content by adding skimmed milk.
• One special application is the addition of probiotics to milk powder. A Sulzer mixer SMF is vertically installed and the products are added on the top.
• The different components are fed by gravity and mixed as they fall through the mixer which repeatedly splits up the product flow by guiding vanes.
• This is an easy and fast way to get powder blended.