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DairyKeeping food fresh – every step of the way

Foods & Beverages

Dairy  producers need effective strategies to combat microbial growth and rancidity. Depending on the item in question, the quality of dairy products can quickly deteriorate. Hard cheeses, for example, are susceptible to mould, whereas soft cheeses are prone to fermentation and rancidity. Lactobacillus, which is widely used in the dairy industry, can also pose a problem as it turns products sour by lowering their pH value. This may be further intensified by incorrect packaging atmospheres containing excessive levels of carbon dioxide (e.g. cottage cheese packages).

You can rely on Afrox to provide the technologies and applications geared to your specific dairy challenge.

  • Cryogenic chilling/freezing solutions to control processing temperatures at your plant

  • Modified atmosphere packaging (MAP) to extend shelf life

  • In-transit refrigeration

Any questions?
  • Contact our Customer Service team

    South Africa
    Phone  0860.02.02.02 
    Fax      0860.02.02.01

    International
    Phone  +27.11.821.3000
    Fax      +27.11.821.3066

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