Tecnal’s engineering design department can help you with the standardization of the Fat and Protein contents.

Cream separator

TECNAL offers you:

  • A complete range of centrifugal separators for cheese milk and whey,
  • Covering flow rates from 1,000 to 50,000 l/h.

TECNAL’s design offices put their expertise at the service of our commitments in terms of :

From the biggest to the smallest, we talk about:

  • Residual fat content in skimmed milk,
  • Energy consumption,
  • Compatibility with your/our existing cleaning systems (CIP/CIP).

Tecnal offers a tool for online standardisation of fat content in milk.

Membrane filtration

The principle of membrane filtration:

  • Separate the different components of a liquid using a porous membrane,
  • The product flows tangentially through the membrane and filtration is achieved by differential pressure.

The pore size of the membrane will depend on the desired application.

From the biggest to the smallest, we talk about:

  • Microfiltration,
  • Ultrafiltration,
  • Nanofiltration,
  • Osmose inverse.

Depending on the application, the membranes can be organic or mineral (ceramic).

Tecnal offers agricultural, semi-industrial and industrial platforms.


The homogeniser:

  • Allows future texturing of the yoghurt by homogenisation of the fat content and denaturation of protein matter.

Tecnal perfectly masters the integration of this equipment in the pasteurisation chain to respect the product, hygiene and mechanical constraints.


The powdering:

  • Gives the reconstitution of milk from water by adding milk powder,
  • It allows the standardisation of raw milk with milk powder,
  • Looped until the desired level of standardisation is reached,
  • The dosage of the powder is left to the discretion of the operator.