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Terlet participated in 7th International Whey Conference Rotterdam

Terlet participated in 7th International Whey Conference Rotterdam

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Liquid whey is a by-product of the production of cheese and contains lactose, vitamins, protein, and minerals which are important additives in many processed foods. The lactose in whey can be separated by crystallizing the crystals and separating them during a second phase in a decanter or evaporator. Terlet, a specialist in design and production of high quality crystallization tanks, participated in the 7th International Whey Conference which was held from September 7th – 9th in the World Trade Center in Rotterdam.

During this conference Terlet showed the possibilities for crystallizing lactose and whey. Special attention was given to the crystallization tank with bottom driven agitator which has an inner cylinder that also takes part in the cooling process. Therefore this tank has a maximum cooling surface and flexibility in temperature in the crystallization curve. This will give an optimal contribution to the mutarotion  between α and β crystals which will lead to a higher efficiency of the crystallization process.

Furthermore, Terlet showed their possibilities with vacuum and gassing machines which replace trapped air with inert gas in metal and composite cans. Originally this process to vacuum cans is meant to prevent the oxidation of milk fat in contact with oxygen, but skimmed products with valuable nutrition and vitamins are treated the same way.

Overall, the 7th International Whey Conference was an outstanding opportunity for whey processing and application industries to meet with scientists, academics and researchers to exchange knowledge and new ideas in a stimulating environment.

For more information contact Mr. Bram van Dongen (vandongen@terlet.com).