Abstract: A plant for heat treating heat-sensitive fluid foodstuffs an infusion chamber in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam, and a fluid foodstuff inlet connected to a plurality of openings at the top of the infusion chamber for creating a plurality of essentially downwardly directed separate fluid foodstuff jets. The infusion chamber has a bottom section configured to collect the fluid foodstuff from the jets. The bottom section has an outlet opening at the bottom of the infusion chamber for allowing the collected fluid foodstuff to exit the infusion chamber. The outlet opening is seamlessly connected to the inlet of a pump. A cooling jacket surrounds the bottom section for cooling the bottom section. The cooling jacket extends all the way down to the pump.

Abstract: A high temperature food treatment method is disclosed wherein by alternatingly operating between a first final heater (13) and second final heater (23) arranged in parallel on a food processing line (30, 40, 50), it is possible to operate a continuous process, yet significantly reducing the overall downtime of the processing line (30, 40, 50), by performing a cleaning in place process on the final heater (13, 23), not currently being used in the high temperature food treatment process, thereby eliminating or significantly reducing the influence on the processing line (30, 40, 50) downtime by the process elements and/or processing equipment most easily contaminated.

Abstract: A high temperature food treatment method is disclosed wherein by alternatingly operating between a first final heater (13) and second final heater (23) arranged in parallel on a food processing line (30, 40, 50), it is possible to operate a continuous process, yet significantly reducing the overall downtime of the processing line (30, 40, 50), by performing a cleaning in place process on the final heater (13, 23), not currently being used in the high temperature food treatment process, thereby eliminating or significantly reducing the influence on the processing line (30, 40, 50) downtime by the process elements and/or processing equipment most easily contaminated.

Abstract: A plant for heat treating heat-sensitive fluid foodstuffs including an infusion chamber, in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam, a fluid foodstuff inlet connected to a plurality of openings at the top of the infusion chamber for creating a plurality of essentially downwardly directed separate fluid foodstuff jets. The infusion chamber has a bottom section configured to collect the fluid foodstuff from the jets. The bottom section has an outlet opening at the bottom of the infusion chamber for allowing the collected fluid foodstuff to exit the infusion chamber. The outlet opening is connected to the inlet of a pump. A cooling jacket surrounds the bottom section for cooling the wall of the bottom section, and an optical camera is mounted on the infusion chamber with an angle of view covering at least a portion of the bottom section.

Abstract: A plant for heat treating heat-sensitive fluid foodstuffs an infusion chamber in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam, and a fluid foodstuff inlet connected to a plurality of openings at the top of the infusion chamber for creating a plurality of essentially downwardly directed separate fluid foodstuff jets. The infusion chamber has a bottom section configured to collect the fluid foodstuff from the jets. The bottom section has an outlet opening at the bottom of the infusion chamber for allowing the collected fluid foodstuff to exit the infusion chamber. The outlet opening is seamlessly connected to the inlet of a pump. A cooling jacket surrounds the bottom section for cooling the bottom section. The cooling jacket extends all the way down to the pump.

Abstract: A method of making cheese comprising the steps of preparing a paste-like emulsified homogenous pre-cheese mixture, heat treating the pre-cheese mixture of step cooling the pre-cheese mixture of step renneting and filling the pre-cheese mixture of step, characterised in that in step and/or step the pre-cheese mixture is cooled down to a temperature of 41 to 60° C. A related cheese making apparatus, a method of filling and portioning, and pre-cheese mixtures are also disclosed.

Abstract: A method of making cheese is provided, comprising the following steps: supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer, emulsifying and homogenising the content of the solid-liquid mixer, applying low-pressure or vacuum to the inner space of the mixer, wherein step (b) and/or step (c) are performed until a paste-like emulsified homogenous pre-cheese mixture is obtained, and step (b) and/or step (c) are performed at a temperature between 60° C. and 85° C.