Milk pH Adjustment – pH adjustment of milk
Milk pH Adjustment is a system for the continuous injection of carbon dioxide (CO₂) into milk to achieve precise pH adjustment . The primary goal is to stabilize protein structures by optimizing the milk's pH – typically from 6.55–6.90 to approximately 6.50. This creates a suitable biochemical environment for cheese production .
Application
Primarily used in milk processing , especially for:
- Rennet cheese production
- Milk thermization
- Stacking tank management
Role in the process
- Continuous CO₂ injection into milk for pH adjustment
- Adjusting the pH value to a defined target range (process-specific)
- Supporting stable protein structures as a basis for reproducible product quality
Typical pH adjustment
- Starting range: 6.55 – 6.90
- Target: approx. 6.50
Note: The actual target value must be determined on a process- and product-specific basis.
Production benefits
Cost reduction
- A pH reduction of 0.1 to 0.2 can reduce the amount of rennet added by approximately 30% to 40%.
- Additionally, the consumption of crops and washing water decreases.
Quality improvement
- Higher anaerobicity helps prevent the growth of harmful germs .
- Improved syneresis can lead to a firmer texture and more uniform moisture content .
Process efficiency
- The technology shortens maturation times and enables a more standardized production process .
System character / design
- Skid-mounted system (frame-mounted)
- Hygienic design and CIP-compatible construction
contact
For design ( target pH , injection, integration into your line), please use the contact form below.
Modular design & extensions