Beverages & yoghurt

Milk beverages and yoghurts processing share similar cleaning and sanitation systems as those used in other beverage industries.

CIP technologies have since the 60’s brought significant improvement to the sanitation processes in the dairy industry. CIP systems are more efficient, have allowed the development of more complex production infrastructure, and are more cost efficient.

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Sopura makes a distinction between two main circuits in the making of dairy products: the High Temperature Short Time circuit (HTST) and the Ultra High Temperature circuit (UHT).

These two circuits present different levels of fouling (proteins, minerals and fat). For example the UHT circuit has more than twice the volume of minerals fouling than the HTST circuit.

Sopura experts have developed different CIP programs that ideally combine the use of temperature, mechanical actions, time and products to attain the most efficient sanitation of your production equipment. Thanks to its engineering resources, Sopura can deliver a one phase CIP program that can help your company saving money.

 

Assistance in microbiological hazard monitoring

Your company strives everyday to create and maintain all conditions to guarantee the safety of the future user of your finished product.

Sopura has developed tests and measurements to help you to assess the microbiological quality of your products at every step of the transformation process.
Sopura microbiological tests are quick and easy to use. From the raw ingredients to the end products, they help you to detect any microbiological hazard, to identify its source and set up the appropriate remedy.
Our sanitation experts bring your teams regular support to maintain the best hygiene conditions while improving the cost-efficiency of your processes.