Food & Biotech Engineers India Pvt. Ltd Faridabad, Haryana

Most suitable for heat sensitive materials. Least residence time in heating one. Avoid over heating of the products. Inter cooler causes immediate condensation of vapor hence no deterioration of distillate. Agitated Thin Film Evaporators  High heat transfer coefficient. Less residence time. Falling Film Evaporators  Handles more volume of solvents. Economical for pre concentration. Rising Film Evaporators or Forced Recirculation Evaporators  High heat transfer co-efficient. Suitable for medium solid concentration.

Milk  is an ideal food not only for the young ones but also for the aged ones and convalescents alike. It is rich in carbohydrate primarily  lactose, protein  mainly casein and  fat.  Further minerals like calcium, phosphorous, sodium, potassium and magnesium are present in appreciable quantities.  FBE design, supply, install and commission liquid milk processing plant on turn key basis. The capacity of plant vary from 5, 000 lit/day to 10, 00, 000    The other milk products like Butter, Ghee, SMP/WMP/ Dairy whitener, Sweetened condensed/Evaporated milk plant, Dahi/Lassi/Yoghurt/Shrikhand, Paneer, Khoa, Ice cream, Casein/WPC/DM whey powder/ Lactose, Cheese are also manufactured with milk polypack.    Process description Raw/Chilled milk from chilling center is received in a dump tank. It is then chilled in a PHE type chiller upto 4 deg C. The chilled milk is then stored to chilled milk storage tank, from where it is pumped to pasteurizer and through pasteurizer it goes to cream separator. Cream is separated through milk and skim milk is obtained. Milk/ skim milk is standardized with cream, butter oil, SMP to make Full cream milk, standardized milk, toned milk, double toned milk and skim milk. The milk is packed in ½ kg and 1 kg plastic pouches.  The separated cream is processed to manufacture butter, butter oil and ghee. Cream from cream storage tank goes to butter churn, then ghee boiler, ghee settling tank, ghee prestratification tank, ghee clarifier to manufacture ghee. Ghee is packed either in tin or poly pouches.

Condensed milk is the product obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or without addition of sugar. 

Paneer:  Paneer otherwise known as paneer or panir is a pressed  ariety of channa obtained by acid coagulation of milk at about 85°C followed by removal of whey and pressing. As per the PFA rules (1976), it should not contain more than 70 percent moisture and the milk fat content should not be less than 50 percent of the dry matter.   Khoa:  Khoa is a partially dehydrated whole milk product prepared by desiccation of milk to 65-70 percent total solids in an open pan. Milk contains nearly 83-87 percent water; in order to increase the concentration of milk, water is evaporated from the milk by boiling. Khoa is used as a base material for the preparation of variety of sweets like burfi, peda etc. FBE supplies complete range of equipments for manufacturing Paneer and Khoa. We design and fabricate equipments like steam jacketed stainless steel pan, Paneer press, hooves, chilling vat, cutting knives etc for Paneer manufacturing and Khoa Pan, continuous khoa making machine, mould etc for khoa manufacturing. 

Dahi:  Indian curd (Dahi) is a fermented milk products used by large population of India. Filtered, standardized, homogenized and pasteurized milk is cooled to 22-25 deg C and then culture is inoculated to milk. The inoculated milk is then packed in cups and kept for incubation 16-18 hours to incubation chamber/room.  Srikhand:  Srikhand is semi-soft, sweetish-sour whole milk product prepared from lactic fermented curd. The dahi is partially strained through a cloth to remove the whey and thus produces a solid mass, which is mixed with a required amount of sugar to make srikhand.  Yoghurt:  Yoghurt is one of the most popular fermented dairy products all over the world. The production of yoghurt has shown tremendous increase during the past few years mainly due to the introduction of wide variety of flavours and or fruits to the yoghurt. An increase in the total solids content, particularly the proportion of casein and whey protein results in a firmer yogurt coagulum and the tendency to whey separation is reduced. Stabilizers may be used for increasing the viscosity and prevention of whey separation in fruit yoghurt. The amount of stabilizer varies with the type of stabilizer. The stability and the consistency of the yogurt are improved by the homogenization of milk.  The firmness of the gel improves with the increasing homogenization pressure. Sweeteners in the form of sucrose or glucose can be added to the fruit yoghurt. The fruit contains about 50% sugar and normally makes up the entire sugar content. Small quantities of sweeteners can also be added in the production of natural yoghurt. Lassi:  Lassi is a traditional Indian beverage made by blending curd with water, salt with spices or sugar with flavor. FBE provides complete range of equipments to manufacture fermented milk products. The common equipments used to manufacture these products are Storage tank, Pasteurizer, Homogenizer, Double jacketed multipurpose vat, Incubation chamber etc. 

• TypeNutch Filters
• MaterialHastelloy
• ColorBlack
• Voltage280V
• ConditionNew
• Packaging TypeCorrugated Boxes
• PhaseSingle Phase
• Warranty1 Yr
• Automation GradeAutomatic