Feature: Careful with the cheese
German cream cheese plant finds success with new sine pumps
Leading German dairy product manufacturer Goldsteig has put its trust in the recently-launched MasoSine Certa Sine pump from Watson-Marlow Fluid Technology Group (WMFTG) for the production of cream cheese.
The Certa pump is well-suited for transferring the sensitive cream used to manufacture mascarpone and delicate whey for ricotta, while its ease of cleaning makes for lower maintenance requirements.
Goldsteig Käsereien Bayerwald, based in Bavaria, is one of Germany’s leading cheese producers, operating across three plants, employing 620 staff, and producing almost 1102.3 tonnes of cheese per year from 223.6 million gallons of milk.
In the town of Tittling near Passau, the Goldsteig plant focuses on the production of Italian specialty cream cheese, such as ricotta and mascarpone.
"The pumping is an important stage of production, where due care and gentle handling matter most,” explained operations manager Günter Schlattl.
"If the shearing forces are too high, then the binding – and thus the structure of the mixture...
Leading German dairy product manufacturer Goldsteig has put its trust in the recently-launched MasoSine Certa Sine pump from Watson-Marlow Fluid Technology Group (WMFTG) for the production of cream cheese.
The Certa pump is well-suited for transferring the sensitive cream used to manufacture mascarpone and delicate whey for ricotta, while its ease of cleaning makes for lower maintenance requirements.
Goldsteig Käsereien Bayerwald, based in Bavaria, is one of Germany’s leading cheese producers, operating across three plants, employing 620 staff, and producing almost 1102.3 tonnes of cheese per year from 223.6 million gallons of milk.
In the town of Tittling near Passau, the Goldsteig plant focuses on the production of Italian specialty cream cheese, such as ricotta and mascarpone.
"The pumping is an important stage of production, where due care and gentle handling matter most,” explained operations manager Günter Schlattl.
"If the shearing forces are too high, then the binding – and thus the structure of the mixture...
