Manufacturing process - La Cristina Lácteos

RECEPTION

We only use raw materials that fulfil the required quality standards.

FILTERING

This is the Process through which weird materials are retained from liquid whey.

COOLING

Cooling temperature must be between 4-8 °C in order to maintain intact all raw material characteristics.

NANOFILTRATION

Whey is retained in selective membranes to reduce the salty content (monovalent cations).

STORAGE

Storage allows segregation of raw and other materials during the process.

ELECTRODIALYSIS

Whey salts are ionized selectively and removed up to 90%.

PASTEURIZATION

Innocuousness product is guaranteed at a temperature of 72 °C (15 seconds).

EVAPORIZATION

Water content within whey is reduced through a vacuum process which preserves the product’s nutritional quality with a rational energetic expense.

CRYSTALLIZER

Natural lactose crystallizing process is favored in order to obtain a final product with low higroscopicity characteristics.

DRYING

Whey is pulverized with a dry and hot air current by means of a spray system. This decreases its humidity content fast and evenly.

DESHUMIDIFICATION AND COOLING

Powder temperature is reduced and desired humidity is achieved.

PACKAGING

Packing consists of bags of 25 kg made of 80 microns crystal polyethylene. The internal bag is filled and thermo-sealed. The external bag, made of triple Kraft paper, is sewed and stowed.

Management I Commercial Department I Foreign Trade

1270 Juan Díaz de Solís st. 3° Floor

B1638BHF I Vicente López

Buenos Aires I Argentina

Ph: (54 11) 4837-8000 - Fax: (54 11) 4837-8011

Industrial Plant

3500 General Savio Ave. - CP 5900 I Villa María

Córdoba I Argentina

Ph: (0353) 454-8043 al 46