Sterilised milk, pasteurised milk, yoghurt, condensed milk, processed cheese, cheese analogue…
Dairy products are the primary food industry worldwide. In Africa, there is a long tradition of consuming fermented products.
SIA, designer and installer of turnkey food processing factories in Africa, offers a comprehensive range of lines and processes to produce dairy products widely consumed in Africa and often with long shelf lives.
We have experience in manufacturing the following products:
- UHT long-life sterilised milk,
- Pasteurised milk,
- Sweetened and unsweetened condensed milk,
- Traditional, stirred and flavoured yogurts, with or without fruit, drinking yogurts,
- Processed cheese,
- Cheese analogues.
SIA covers all dairy products currently consumed in Africa.
Sterilised milk factory
UHT milk (Ultra High Temperature) is a long-life product filled in asceptic package allowing distribution and storage at ambient temperature during several months after production.
Sterilized milk is the second technology allowing the production of long-life milk. It is produced with filling in HDPE bottle before sterilization in a rotary retort.
Pasteurised milk factory
Pasteurised milk is easier to produce and less expensive in terms of packaging. Its disadvantage is that it must be distributed via the cold chain system at +4°C and stored at a low temperature. Pasteurised milk must be produced, distributed and purchased every day.
Condensed milk factory
Sweetened or unsweetened types of concentrated milk are two milk preservation techniques that are very different from each other, and usually packaged in metal tins. For unsweetened condensed milk or evaporated milk, the milk concentration is achieved during the powdering process for reconstituted milk or by evaporation, then the metal tin is sterilised in an autoclave. Sweetened condensed milk is a yellowish product with a very high sugar concentration which allows it to have a long shelf life.
Yoghurt factory
Two technologies are available: set yogurt or traditional yogurt (plain or flavoured, sweetened or unsweetened) and stirred yogurt packaged in pre-formed or thermoformed cups. A third product exists that is very popular in hot countries. It is drinkable yogurt which is usually flavoured and filled in PET or HDPE bottles, or if local regulation allows it, in plastic sachets.
SIA also owns the technology to obtain « long-life yogurts » which can be storred during several months at ambient temperature.
Processed cheese factory
Processed cheese is obtained by melting cheeses together with milk products and milk proteins. While the “triangle” shape is the most traditional and most developed, it is also the most expensive in terms of investment. Other less expensive packaging might be considered: rectangular cheese or cheese in a container.
Cheese analogue factory
Worldwide, the consumption of pizza, cheeseburgers and lasagne is increasing. Cheese is ubiquitous in these products: gouda, emmental, mozzarella, etc. However, these cheeses are replaced with speciality cheeses made from milk proteins and palm oil which are simpler and less costly to produce. A simple production process and a moderate investment allow for production of all cheeses in blocks, as wheels or grated.
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