PC-MAY23-PG30.1_Layout 1 11/05/2023 10:35 Page 30
FOOD & BEVERAGE
GOING FOR GOLD IN CHEESE PROCESSING An independent, artisan cheesemaker has chosen a MasoSine Certa pump from Watson- Marlow Fluid Technology Solutions to reduce energy costs and ensure product integrity
hen Greenfields Dairy Products needed to replace an ageing pump from another supplier, the family-run cheesemaker contacted Watson-Marlow Fluid Technology Solutions (WMFTS) for options. Greenfields, which specialises in the craft of award-winning traditional cheese, decided to introduce a MasoSine Certa 400 pump from WMFTS into its operation which processes up to 10,000 litres of milk per batch of cheese. The pump has improved reliability and yield in Greenfields’ cheese production, while also
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reducing energy consumption. After adding the energy efficient MasoSine Certa pump for the transfer of curds and whey across its facility in Lancashire, Greenfields won gold for several of its cheeses at the International Cheese Awards in summer 2022. Steven Procter, Managing Director at
Greenfields, said, “We had been using the same pump since 1985. We need a pump to transfer the curds and whey across the facility because we are on one level, whereas a lot of cheese making facilities are on different levels and can
rely on gravity to transfer curds and whey. “It was a massive task to find a new pump and we looked at all the different types. It’s a big investment for a company of our size and it only gets used for between one and four hours per week.
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30 MAY 2023 | PROCESS & CONTROL
“It was all about the technology. It’s a lot safer for us to use the MasoSine Certa because if you damage the product it can lose yield and that could affect the quality and certainly our profitability. By using the MasoSine Certa it has made our operation better. If we were to damage the curds and whey, we would lose some of the solids, so we have to be gentle with the pumping. “The MasoSine Certa works on a variable speed supply, but we couldn’t alter the speed of the previous pump. Now we can speed up or slow down the transfer of curds and whey with no damage. The Clean in Place (CIP) is brilliant too — it’s really easy to use and is suitable for our business.
“We are only a small family business, and I would recommend the MasoSine Certa to other independent artisan cheesemakers because it’s working for us. It should last for a lifetime and gives us an assurance of quality of product and reliability.
The MasoSine Certa 400 offers greater energy efficiency over other pump technologies, which gave Greenfields’ added value and improved ROI. MasoSine pumps typically require up to 50% less power than conventional pumps used in viscous fluid handling duties.
Dave Cole, Food and Beverage Sector Specialist, North, at WMFTS UK, said: “Through Steven’s own pump trials, our technical expertise to guide his final specification selection and our mutual understanding of his business needs, he gained the confidence to press ahead with his purchase of the MasoSine Certa 400.”
WMFTS
www.wmfts.com
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