The dairy industry is probably the most industrialized food field, with products that range from fresh milk to UHT, from yogurt to cheeses and creams. Each one of these fields presents specific problems related to the plants, the preparation method and the ingredient selection, but thanks to the know-how obtained co-operating with Customers all over the world, F&P solve them, achieving the development of very interesting products for the actual market.
- Study and development of customized production plants and of heat treatment and packaging plants
- Evaluation and revamping of existing plants
- Troubleshooting and revamping of existing plants
- Start-up and follow-up of plant and equipment
- Scale-up of pilot plants
- Development of new products
- Recipe balancing
- Selection of raw materials and ingredients
- Definition of procedures and timings for preparation and processing
- Evaluation of final results both for the stability and structure
- Product labelling
- Nutritional tables and ingredient lists
- Sandiness from protein coagulation or insufficient solubility of ingredients
- Synaeresis and sandiness in the final product
- Low product consistency and low creaminess
- Fat separation on the surface
- Bad or absent flavours
- Insufficient productive yield
- Lack of sterility of the final product