Quality improvement, cost reduction, and process security in cheese production through precise CO2 dosage into milk.

Carbon Dioxide CO2 is a natural ingredient of milk and cheese that features very interesting characteristics. Its application as an additive in cheese production is therefore highly effective and absolutely safe.

According to EU Guideline 95/2, Appendix 1, CO2 (E290) is permitted in the EU to be added to all foodstuffs as an additive without restriction. A labeling obligation does not currently exist for the dairy applications presented.

Technical Data

  •  Stainless steel design
  •  CO2 metering 0.05 to 4 g/l milk
  •  Preliminary gas pressure > 6.5 bar
  •  3 levels of milk flow performance
  •  Dimensions (H x W x L) 150 x 240 x 100 mm


  •  Fully automatic gas pressure regulation with safe on & off switching
  •  High quality due to gas metering proportionate to milk quantities
  •  Digital display of value setting
  •  Simple function and hygiene controls
  •  Compact design, flexible applicability
  •  Good price/performance ratio

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Demirdessiou 207, Nea Ionia, Attiki
P.C. 142 33, Greece
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