Manchego cheese with Designation of Origin manufacturing line located in Villarrobledo, fully automated, for two cheese formats.

Complete line for the manufacture of pasteurized cheese via ultrafiltration technology for processing 5,500 liters of milk per hour. Leading company [...]

Complete line for the manufacture of pasteurized cheese via ultrafiltration technology for processing 4,000 liters of milk per hour. Reference benchmark [...]

Line for the elaboration of yogurt and soft pasteurized cheese in the same Ultrafiltration plant. With the same equipment yogurts with different textures [...]

Line for the elaboration of pressed cheese paste in two cheese formats: ball and bar type. French multinational global market leader in the dairy sector, [...]

The CLYDE (Quality of milk and milk derivatives) Group of the Superior Technical School of Agricultural Engineering which is integrated into the University [...]

Leading worldwide company in the collection and processing of animal blood. Facility located in Villarrobledo and inaugurated in 2013. Line for the processing [...]

Microparticulation plant of whey proteins from cheese manufacturing. Flow rate: 300 L/per hour. Design which allows the selection of different processing [...]

Plant for the concentration of whey from the cheese dairy. Flow rate: 6.000 L/h expandable to 9,000 L/per hour. Able to reach a concentration of 18% [...]

Ultrafiltration plant for the manufacture of fresh pasteurized cheese.

Ultrafiltration plant for the manufacture of goat cheese.

C.I.P. System (Cleaning in Place) so as to clean equipment and piping in the collection and processing milk facilities.

Cheese salting rooms via immersion with brine diatomaceous earth filter.

Equipment for the undertaking of research and product development for milk and cheese.

Reverse osmosis equipment for the concentration of whey from the cheese dairy.

Cheese salting room via river-type immersion.

Reverse osmosis equipment for the concentration of whey from the cheese dairy.

Cheese elaboration line.

Curd line (double O closed vats) and automatic cheese molding

Cheese elaboration line, including automatic painters.

Reception line and storage of milk.

Cheese elaboration line, including automatic molding system and double O closed curdling vats.

C.I.P. line for the cleaning of equipment and facilities for the manufacture of juices.

Equipment for the automatic freezing of concentrated milk.

Concentration equipment for reverse osmosis of whey from the cheese dairy.

Fully automated equipment for the concentration of whey components.