Watson-Marlow offers its leading MasoSine Certa Sine® pump to navigate challenges in cheese, butter, and yogurt processing.

Watson-Marlow Fluid Technology Solutions (WMFTS) provides professionals with a wide range of pumps ideal for dairy applications. To navigate challenges in processing, Watson-Marlow offers its leading MasoSine Certa Sine® pump for use in cheese, butter, and yogurt processing.

For cheese applications, the Certa Sine pump reduces process costs when handling delicate or highly viscous products. The pump's reduction of the number of fines and retention of fat and moisture within the cheese curds ensures product integrity therefore reducing wastage. It also allows for an improvement in yield, enabling an increased quantity of manufactured product from the same amount of milk that can result in savings of more than 20%. In comparison to a lobe pump, for example, yield can be increased by reducing fines content by approximately 27%. For high-volume cheese plants, 900g per tonne soon amounts to a significant saving, where return-on-investment is achievable within six months.

The Certa Sine pump is the only pump type capable of transferring cold butter successfully. At standard chilled temperature, butter forms a high density, solid mass, making transfer for packaging difficult. To enable pumping to the packaging plant, butter is typically heated to reduce its viscosity. After pumping, the product is then quickly cooled again to prevent deterioration in quality. Certa Sine pumps can pump liquids with viscosities up to eight million cP, allowing manufacturers to eliminate the additional heating and cooling processes, increasing profit by lowering manufacturing costs.

Pumping equipment plays a fundamental role in maintaining the correct texture and appearance of yogurt. With their low shear, gentle handling, Certa Sine pumps are proven to help maintain yogurt viscosity, reducing the need for expensive additives required to thicken the yogurt.

Visit the dairy section on the WMFTS website for more information on pumps for dairy production.