Dairy Technology Lab in Bangladesh

EDIBON teaching and research units for the dairy technology laboratory, supplied, installed and commissioned in Bangladesh by Vvon with faculty training included. 19 units available.

19 products from 1 manufacturer: EDIBON.

Products

• DSNC: Computer Controlled Teaching Cream Separator — EDIBON: A disc stack separator that splits a dense liquid phase from a lighter one, used here to separate cream from milk. Students study how bowl speed, feed rate and temperature change the fat content of the cream and of the skimmed milk.
• EMANC: Computer Controlled Butter Maker Teaching Unit — EDIBON: A churn built around a stainless steel tank for practical training in butter manufacture. Students follow churning of the cream, separation of the buttermilk and working of the butter grains, and study how temperature and churning time affect yield.
• AUHT/CTS: Computer Controlled and Touch Screen UHT Unit — EDIBON: A continuous ultra high temperature treatment unit that can be run on small or large batches. Students study the time and temperature combination needed for commercial sterility, the heat recovery section and the effect of UHT treatment on the product.
• PADC: Computer Controlled Teaching Autonomous Pasteurization Unit — EDIBON: A self contained pasteuriser that draws cold milk from a refrigeration tank, pumps it through a heat exchanger and holds it for the required time. Students set the pasteurisation temperature and holding time and study heat recovery and product safety.
• PASC: Computer Controlled Laboratory Pasteurizer — EDIBON: A laboratory pasteuriser that runs under continuous flow conditions on small product volumes. Flow rate, holding time and temperature can all be varied, so students can measure pasteurisation efficiency and the effect of each variable on the product.
• CCDC: Computer Controlled Teaching Curdling Tank — EDIBON: A jacketed curdling tank with a heating coil, used to coagulate milk as the first step in cheese making. Students add starter and rennet, follow the setting of the curd and carry out cutting and stirring under controlled temperature.
• PVQC: Computer Controlled Teaching Cheese Press — EDIBON: A pneumatic press that compresses fresh curd to expel the excess whey, since retained water shortens the life of the cheese. Students study how pressure and pressing time affect moisture content and the texture of the finished cheese.
• DVCP: Dutch Vat for Cheese Production (until 50l) — EDIBON: A Dutch style cheese vat with a water jacket and heating coil, a whey drainage valve and a set of accessories for cutting and agitating the curd. It handles batches of up to 50 l and covers the coagulation and curd handling stages of cheese making.
• IYDC: Computer Controlled Teaching Yogurt Incubator — EDIBON: An insulated incubator in which yogurt fermentation is carried out on shelved containers. Temperature is held under computer control, so students can study the effect of incubation temperature and time on acidity, texture and set of the yogurt.
• RDC: Computer Controlled Teaching Cottage Cheese Maker — EDIBON: A stainless steel AISI 304 tank with a cover, used to make cottage cheese from milk with added bacterial culture and other additives. Temperature is controlled through the process so that acidification, curd formation and draining can be studied.
• AEQC: Computer Controlled Cheese Vat — EDIBON: A small scale hygienic cheese vat in stainless steel mounted on a working frame, with a jacket for heating and cooling. It reproduces industrial cheese making operations so that coagulation, cutting, scalding and draining can be taught as one sequence.
• EDLC: Computer Controlled Liquid Packaging Teaching Unit — EDIBON: A dosing machine for liquid and semi dense products that fills containers using a pneumatically operated cylinder. It teaches the filling and sealing stage of a dairy or beverage line and lets students study dosing accuracy and cycle rate.
• LE00/PM: Pilot Plant for the Production of Pasteurized Milk — EDIBON: A pilot plant that treats fresh milk to produce pasteurised milk. The milk is first homogenised to reduce the size of the fat globules, then pasteurised to remove bacteria without changing its quality, held in a refrigerated tank and finally bottled.
• LE00/Y: Pilot Plant for the Production of Yogurt — EDIBON: A pilot plant that makes yogurt from pasteurised milk. The ingredients are added in a multipurpose processing vessel and the mixture is then transferred to the fermenter, so students can follow inoculation, incubation and setting as an industrial sequence.
• LE00/MP: Pilot Plant for the Production of Milk Powder — EDIBON: A pilot plant that produces powdered milk from pasteurised milk by dehydration. The milk is first concentrated in a rising film evaporator and then dried in a spray drier, so students can study both stages of an industrial drying line.
• LE00/CC: Pilot Plant for the Production of Cheese and Cottage — EDIBON: A pilot plant that produces cheese and cottage cheese from pasteurised milk. Milk passes through a curdling vat and then follows one of two lines, one taking the curd through pressing and salting for cheese, the other making cottage cheese.
• LE00/CBI: Pilot Plant for the Production of Cream, Butter and Ice Cream — EDIBON: A pilot plant that separates pasteurised milk into skimmed milk and cream, then takes the cream on through a butter maker and an ice cream machine. Students follow three related dairy products through one connected production line.
• DSN: Teaching Cream Separator — EDIBON: Designed by EDIBON, the Teaching Cream Separator, "DSN", is a unit that provides practical training in the technique for separating the different phases of a liquid, according to the density of each part.
• EMAN: Butter Maker Teaching Unit — EDIBON: Designed by EDIBON, the Butter Maker Teaching Unit, "EMAN", introduces the user to the butter making process, a process that has remained essentially the same since its origins.

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