Items Tagged with 'GEA'

GEA's Lead Process Development Engineer Shanti Bhushan shares how membrane technology can benefit yogurt processing.

The 85,000 square foot-building is scheduled for completion in late 2023. In addition to modern office space, the facility will house a training center for customers and employees. 

The heat treatment of raw milk, is immensely important for hygienic cheese production, but at the same time it requires a lot of energy if the technology and process integration are not perfectly designed.