The enzyme Lab is used during cheese production. The amount of Lab required and the thickening time depends, amongst other things, on the pH value of the milk used. If this can be lowered, there can be savings in Lab and the thickening time can be shortened.
The pH value can be advantageously lowered with gaseous carbon dioxide. Thus, it is possible with simple means to adjust the pH from, for example, 6.5 to 6.3.
- Less Lab required
- Shortened thickening time
- Cost-efficient process
- Requires little space
- Simple construction; low maintenance and repair costs
Messer supplies food-quality carbon dioxide and the control system to add the gas to adjust the pH value of the milk to the desired level.