Dairy Technology - Curd Cheese
2Pages

Dairy equipment - “Quark” FOOD TECHNOLOGY We offer practical “quarkmakers” for the traditional production of quark (curd). The consistency achieved by our quark makers satisfies the higt standards of pastry cooks and confectioners, and cannot be met by “separator made quark". The A-S-T-A quarkmaker, a further development of the Schulen-burg method, consists of a semicircular, long coagulation vat, which can be heated and cooled. The finely perforated basket is adjusted to the shape of this vat. Once the milk is coagulated, the basket automatically presses gently on top of it. After a few hours, or the next day, all the whey drained in the basket can be pumped out. Then the basket is lifted back and the quark is now ready to be pushed out trough the large outlet. We manufacture our A-S-T-A quarkmaker for net capacities of 5001 to 10 000 I - well-priced and with pneumatic pressing system. A-S-T-A eismann GmbH Gewerbegebiet Mark I • Nr.16 Food Technology 59269 Neubeckum (Germany) info@asta-eismann.de www.asta-eismann.de

A*S*T*^0 Bismann GmbH FOOD TECHNOLOGY A cost-effective alternative for the production of small volumes of quark is the utilization of special discharge tables with 0,5 kg plastic moulds for quark and layered white cheese arranged side by side. In this way, quark can be effortlessly produced the traditional way, albeit without the sloppy scooping. Dairy equipment - “Quark” We have developed a cost-effective filling device for small volumes of quark as well as yogurt and other liquid milk products, which allows a precision filling of cups, glasses, wide-mouth bottles, etc. This filling device...