Supplier News

Arbo Introduces Improved Method Of Adding Anti-Caking Powder To Cheese

Arbo Engineering has introduced a new way of applying anti-caking powder for the shredded cheese market: electrostatics.

Through this technology, Arbo said it can dramatically reduce anti-cake powder usage, improve product consistency, and provide a cleaner and thus safer work environment — all with high energy efficiency that offers a quick return on investment.

The current process of adding anti-caking agents between the shredder and the enrober (a flighted drum where the cheese and anti-cake are combined) creates an enormous amount of dust, Arbo claimed.

“Every revolution of the enrober displaces a great deal of air which then displaces fine particles of airborne anti-cake powder,” said Dave Gicza, of Arbo Engineering. “The result is a large amount of airborne anti-cake powder settling on the production floor, suspended in the air, on equipment, in HVAC as high up as the rafters.”

The aeration of anti-cake creates several challenges, including: continuous clean-up near the enrobers; accumulation in and on packaging equipment; clogging of HVAC filters; and safety issues.

Arbo has introduced what it says is a novel solution to these challenges. Specific to this application, electrostatics is electrically charged particles to ensure complete coating of cheese. The equipment and process create an ionized cloud within a well-grounded enrober, Gicza described. The drum is grounded to a hardpoint in the facility while an electrostatic generator creates an ionized cloud in the outlet portion of enrober.

The airborne anti-cake in the enrober is negatively charged as it travels through the ionized cloud and is immediately drawn to the positively charged shredded cheese, he continued. The dusting outside the drum is dramatically reduced since the powder is adhering to the positively charged cheese.

The benefits, according to Arbo, include improved coating of the cheese and, correspondingly, less anti-cake needed to meet product specifications.

Other benefits of electrostatics are decreased waste and savings on maintenance.

The ARBO-SAS Electrostatic system can be easily retrofitted to existing enrobers, meets ATEX and BMP standards, and has been installed in several plants in the US and Canada, Gicza said.

Using the electrostatics system can result in the near complete eradication of the starch powder build-up.

The technology dramatically reduces the amount of powder in the air during the application process. It reduces wastage and delivers 100% product coating, the company explained.

For more details, contact Dave Gicza at Arbo Engineering, at, or visit .

Harpak-ULMA Introduces Artic Side Seal Packaging System For Dairy, Other Applications

Harpak-ULMA recently introduced its new Artic Side Seal packaging system featuring new multi-side-seal capabilities for dairy, bakery, meat, and medical applictions.

The Artic Side Seal packaging system can produce multiple side-seal formats, including both zippered and strip resealable, as well as three-sided non-resealable formats, shrink films, and modified atmosphere capabilities, according to Harpak-ULMA.

The Artic Side Seal produces non-hermetic or hermetically sealed packs.

Harpak-ULMA also announced the upcoming availability of Rockwell Automation (RA) controls for its VTC 840 (VFFS) vertical packaging platforms in 2022. The embedded smart, connected Rockwell Automation controls technologies support numerous advanced capabilities, including PTC’s Vuforia Augmented Reality (AR) software suite, Harpak-ULMA noted. AR technologies enable remote maintenance and diagnostics, visual work instructions and training, and advanced performance monitoring.

Harpak-ULMA offers top-of-the-line packaging equipment to exceed expectations in modern production.

For more information, visit .


Hart Design Partners With MilkyLAB To Expand Pasta Filata Cheese Capabilities
Hart Design & Manufacturing this week announced a new strategic alliance and partnership with MilkyLAB.

MilkyLAB, based in Modena, Italy, has since 1980 been designing and producing equipment and production lines with automatic systems for the production of Mozzarella, pizza cheese, String cheese, spread/processed cheese, Ricotta, and analog Mozzarella.

From cheese vats, molding machines, and stretchers to robust production lines for spherical Mozzarella, String cheese, pizza cheese and more, these new offerings from MilkyLAB are only available exclusively through Hart in North America.

“We are very excited to partner with such a great, innovative company. MilkyLAB is family-owned like Hart, and we share the same family-oriented values,” said Timm Schaetz, CEO, Hart. “With this partnership, we can round out our complete product line offering, and further offer our customers a one-vendor approach for all their cheese processing and packaging projects.

Furthermore, MilkyLAB gains a 46-year gold-standard company in the cheese industry to act as their sales partner in North America,” Schaetz added.

“Hart is very excited to partner with MilkyLAB. This partnership will significantly increase our offerings to our customers as well as expand and complement the existing Hart lines. We have noticed a demand for these lines of equipment, but with little North American representation or service. Hart is proud to fill this void,” said Todd Delebreau, vice president of sales, Hart.

Green Bay, WI-based Hart Design & Manufacturing has been crafting cheese processing and packaging equipment since 1975, Hart described.

The company was formed by two food-packaging engineers, Gilbert Hannon and Gerald Schaetz. Through their vision, the company has become a global leader in the design and construction of standard, specialty and proprietary stainless steel equipment for use in the dairy and food industries.

For more information, visit

MilkyLAB has been a leader in designing and producing machines and automatic systems to produce Pasta Filata cheese since 1980.

To view the full line of MilkyLAB pasta filata equipment available through Hart, visit .


Urschel Introduces New Affinity Integra-D Cheese Dicer That’s USDA Dairy Division
Urschel is introducing the new Affinity® Integra-D cheese dicer that’s USDA Dairy Division Accepted.

“Following the success of our large Affinity cheese dicer, the new Integra-D offers processors all of the advantages in a scaled-down footprint. The Integra-D provides the latest in precision cutting, and a turn-key upgrade for processors with Urschel RA series machines,” said Tim O’Brien, executive vice president of sales and marketing at Urschel.

“Updating a line could not be simpler, and the benefits derived from higher yields is a bonus,” O’Brien added.

The Integra-D is Urschel’s newest addition to the Affinity line. The high-performance dicer features operation at the push of a button. The machine is designed with the cutting zone completely separate from the mechanical zone. Hinged access panels ease maintenance and part changeovers, Urschel noted. The dicer is powered by a 10-horsepower (7.5 kW) motor.

“Superior sanitation, quick part changeovers, and heavy duty are terms customers use to describe the new Integra-D cheese dicer,” according to Scott Klockow, Urschel’s mechanical design manager. “Customers replacing an RA machine with the Integra-D have experienced 20 to even 50 percent higher capacities due to the larger infeed and increased horsepower.”

The new three-dimensional dicer accepts products up to 4.5 inches (114 mm). Product is delivered to a feed hopper and enters a rotating impeller. Centrifugal force holds the product against the inside of the case. Impeller paddles carry the product past the slicing knife.

An adjustable slice gate at the top of the case determines the slice thickness.

Slices pass between the rotating feed drum and feed spindle and then enter the circular knives where they are cut into strips.
The strips pass directly into the crosscut knives where the final cut is made to create a precision dice. The stripper plate removes product from the spaces between the circular knives and acts as a shear edge for the crosscut knives. Strip cuts can be produced by removing the crosscut knife spindle.

For more information about the new Affinity Integra-D Dicer, email; or visit


Allied Blending Gets Patent For Dry Blend For Making Extended Cheese Product

The US Patent and Trademark Office has awarded a patent for dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Inventors are Mostafa Galal and John Fannon. The patent was assigned to Allied Blending LP.

An “extended cheese product” is a food product based on a natural cheese, but wherein filler material has been added to the natural cheese to extend the mass and volume while maintaining or improving the physical properties of the natural cheese (i.e., meltability, stretchability, browning, elasticity, free oil formation, etc.), the patent description explained.

Dry blend refers to the “dry” (i.e., less than 15 percent water) starting material one would use in making an extended cheese production, the patent noted. A dry blend is a homogenous mixture of the ingredients that may be sold as a pre-packaged mix to a cheese manufacturer or user. Normally water and some type of fat would be added to produce the extended cheese product. A desired flavor could also be added in to resemble the desired cheese taste.

The dry blend that is provided in the patent for use in the extended cheese product is designed to improve flowability of the final cheese product, stretch, texture, coloring, blister characteristics, and/or nutritional composition.

In one embodiment of the invention, a pre-filled cheese extender package has a dry blend comprising a 40-70 percent food starch, 3-18 percent whey, 5-25 percent emulsifiers, and 0-8 percent gums, wherein said dry blend comprises less than 15 percent casein and is homogenously blended and filled into said pre-filled cheese extender package.

In another embodiment, the pre-filled cheese extender package has a dry blend comprising a 50-60 percent modified food starch, 13-16 percent whey, 9-20 percent emulsifiers, and 2-6 percent gums. In an embodiment, said blend further comprises 0-5 percent of an acidulant.

A number of different types of starches can be incorporated into the dry blend, according to the patent description. Suitable starches include vegetable starches and grain starches. The starch can be modified or native. Examples of suitable gums that can be incorporated include, but are not limited to, xanthan gum, guar gum, konjac flour and locust bean gum.


Chr. Hansen Offers New Microbial Lipase That Improves Cheese Taste With Dosage Precision

Chr. Hansen is now offering a new enzyme formulation that the company said can help cheese makers cater to the consumer demand for exciting taste experiences.

SpiceIT® MPlus microbial lipase is designed to develop less soapy and bitter notes compared to other microbial lipases and will be available globally to ensure that cheese makers can achieve the flavor profile they require, Chr. Hansen said.

SpiceIT MPlus ensures dosage precision due to its lower enzyme strength and comes in a 500-gram pack size to preserve enzyme quality and activity.

“Most microbial lipases are produced at high concentration and in larger pack sizes,” said Dana Wolle, senior scientist, global cheese applications, Chr. Hansen. “This means that a very small amount of lipase is utilized for every vat produced, and small deviations in the dosage can create large flavor variations in the final cheese.

In addition, because a small amount of lipase is utilized per vat, it can take an extended period of time to
use up all the product in a single package.”

Further, the thermal stability profile of SpiceIT MPlus is “similar to animal products, meaning that replacing an animal lipase with SpiceIT MPlus is less complex in situations where significant heat treatment is part of the cheese production process,” Wolle continued.

For more information, visit .

Flair Flexible Packaging Launches Advancement On Its Thermoforming Film Program

Flair Flexible Packaging, Appleton, WI, recently introduced PLATINUM+, a performance-enhanced advancement on its original thermoforming film program.

Engineered to offer a wider operating window, PLATINUM+ films offer business a premium solution to common challenges in thermoformed packaging, at even lower cost, Flair noted.

“It’s a very operator-friendly film. It doesn’t require the time, material and product costs associated with adjusting the film or machine settings,” said Mike Conrad, Flair’s applied engineering field supervisor. “The film forms good pockets, has short seal times, better film coverage and distribution — it’s highly user-friendly.”

Whether a machine is at the top or bottom of the operating temperature range, Flair said its PLATINUM+ offers consistent, premium presentation through tight formability, advanced pocket definition, and even wall thicknesses for both deep and shallow drawing, and non-forming films with reduced curling and improved lay flat characteristics. PLATINUM+ offers an enhanced experience for both processors and their consumers.

Coupled with improvements to the clarity and gloss that characterized Flair’s original program, PLATINUM+ thermoforming films offer an ideal solution for both retail and industrial applications, cheese products, fresh or processed meat, surimi, tofu and more, Flair said.

Suitable for fresh and frozen applications, PLATINUM+ thermoforming films are available in high and standard barriers through Flair’s extensive stock program, and may also be developed in custom structures, sizes, and gauges for unique applications.

All custom products offer access to a full suite of complementary services at no added cost, including Flair’s in-house Innovation Center, featuring a fully-equipped technical lab for product and structural analysis; an Application Lab housing specialized equipment for performance simulation testing; as well as an applied engineering team for on-site technical support and servicing Flair’s films on customers’ machines.

For more information, visit .

Mercer Group And Its Subsidiaries To Be Brought Under One Identity: MHM Automation

Starting September, Mercer Group and its subsidiaries will be brought under one identity, MHM Automation, as it provides automated solutions around the world.

MHM Automation is the representation of Mercer Group’s businesses: H&C Automated Solutions (formerly Haden & Custance), Mercer Stainless, and Milmeq.

Across these businesses, MHM Automation provides automated solutions to the global cheese, dairy and protein sectors, packaging technologies, large-scale chilling and freezing systems and stainless steel fabrication services.
CEO Richard Rookes said the new look and direction was an exciting change for the company, signaling the culmination of years of acquisitions and strategic business decisions that have transitioned the company to a technology and automation-led future.

“We’ve been using the phrase ‘The Future Looks Different’ to describe this new chapter because it really speaks to our overall vision moving forward,” Rookes said. “It was important to us that we honored both where we’ve come from while also having a brand that reflected who we are today and where we are heading. We are now a technology-led company providing world leading engineered automated solutions to the world.”

The company had undertaken research earlier this year to gain a comprehensive overview of how staff viewed and represented the Mercer brand. These results formed the blocks of the rebrand, arriving at MHM Automation.

The implementation of MHM Automation will be gradual, with product brands remaining at this stage given their reputation and brand recognition.

Chairman Trevor Burt said the unification of Mercer’s businesses as a single, trusted entity would allow them to more effectively deliver solutions to the global customer base and provide better opportunities to cross sell capability.

MHM Automation’s history spans 135 years and sits alongside the story of New Zealand’s development. MHM Automation designs and supplies food processing and packaging equipment, and its legacy brands have helped shape the New Zealand engineering and manufacturing sectors.

For more information, visit . More information about H&C Automated Solutions is available at .

Renco Expands, Ups Shipments Of Calf Rennet To Answer Supply Shortage
Citing a tight supply of calf rennet, Renco New Zealand and its US distributor, The Cheese Connection, have further strengthened their partnership to better serve calf rennet-using customers in their cheese manufacture.

Renco, whose products are manufactured at its production facility in Eltham, Taranaki, said the expansion will help grow the company’s production and supply of natural calf rennet, lipase, natural pancreatin, annatto and other products.

Renco is part of the Talley’s Family Group which acquired 100 percent shareholding in AFFCO New Zealand Limited in 2010.

“The Renco plant upgrade and renovation is a multi-million dollar investment that underpins Talley’s Group’s commitment in the future of traditional rennet making,” said Fran Bishop, business development manager at Renco.

For over 100 years, Renco has been extracting and purifying enzymes of natural origin at its New Zealand location.

“Renco promises to support The Cheese Connection and Renco’s loyal US customers,” both companies announced. “We will ensure Renco products to the US by providing as much product as The Cheese Connection needs for clients as well as free samples to any company wanting to run tests.”

The establishment of a rennet production facility was motivated by the desire to ensure the supply of this vital ingredient for the production of cheese worldwide, Bishop said.

While steps are underway to expand and modernize the production facility, Renco’s plan is to keep parts of the original façade preserving the history of the company, Bishop said.

“This project will give Renco more capacity for production, and the chance to look at other innovative projects,” Bishop said.“Our investment will include energy efficient dryers and operating equipment. Solar energy panels will be used to create electricity for the plant. All of this ensuring future efficiencies, as well as ensuring superb consistency between batches which is critical for cheese makers who are crafting top quality product.”

Calf Rennet Shortage
Renco’s partnership with The Cheese Connection will be strengthened because of the increased supply of product. The coronavirus pandemic changed supply when normal airfreight routes and shipping channels were severely cut back, said Kallijah Paraska, co-owner/manager, The Cheese Connection LLC.

Renco is just one of a few suppliers of natural calf rennet to the US marketplace. The company partners with The Cheese Connection to reach the US market.
Paraska believes 250 - 350 cheese makers use natural calf rennet and lipase in their manufacture here in the US.

“Even during the pandemic we have been importing Renco rennet in smaller containers given the airlines have a weight limit,” Paraska said.

While shipping was hindering availablity, Paraska said another major US supplier of calf rennet had distribution problems and another supplier ceased supplying the product in the US. That, she said, created a temporary shortage of supply.

“Due to our deep and long-standing relationship with Renco, we have been able to secure refrigerated, palletized freight for our clients nationwide in large volumes. Therefore, supply was never truly an issue for us and we were able to provide a constant supply.”

The strengthened partnership provides The Cheese Connection with a consistent supply, allowing for cheese makers who have had difficulty finding the product, to use The Cheese Connection’s availability and services.

Paraska said shipments continue to arrive and cheese makers who have had trouble securing calf rennet should contact her.

“We will have samples available for potential clients of single strength natural veal rennet, calf, lamb and kid-goat lipase,” Paraska said. “Supplies are available, and as important, at the cost before the pandemic.”
For more information or to request free samples of natural calf rennet or lipase, visit
Philquip Moves Operations, Doubles Improved Manufacturing Area

Philquip, LLC, a supplier of stainless steel cheese cutting and handling equipment for cheese manufacturers and packaging companies, has moved its operations here and doubled capacity in order to better serve its existing customers and increased business.

Well-known for its 640- and 40-pound cheese cutters, Philquip also specializes in vacuum transfer systems; portable overhead A-frames; tumble drums; conveyors and other innovative handling solutions that meet manufacturing needs, said Rick Phillips, manager and owner of Philquip.

“We’ve been doing a lot of 640 equipment over the last two years,” Phillips said. “We were getting tight in the old building and this one provides a bigger and better work environment.”

Phillips said the company doubled the size of the manufacturing area to get more room as well as to buy new machining equipment that will also expand offerings as well as become more self-sufficient and reduce lead times.

“I went 21 years in the Plover building and then all of a sudden we got really busy and we needed the space,” Phillips said.

Sons Shane and Adam are now at the company and Rick Phillips said that while he’ll be hanging around, he wanted to provide a new location for them to eventually take over.

Shane works more closely with his dad on the designing of the equipment, while Adam handles the shop area and production.

“I enjoy having them here and they have caught on quickly,” Rick Phillips said. “I imagine one day they will be running the place by themselves. It was just a good time to build,” Phillips said.

Phillips said he has seen a lot of growth, primarily in the 640 cutting and 640 handling area.

“We’re doing a lot of custom cutting and handling equipment. We’re seeing businesses wanting to do more things, like cutting smaller portions out of the 640,” Phillips said.

He said while the main design of his cutters remains the same, they’ve evolved for cleanability and safety.

“We’ve always tried to keep our designs as simple as possible,” Phillips said. “The maintenance team at most operations can adjust things and they can clean it easily. We’ve made improvements in safety and guarding and the ability to clean it.

Our 640 cutters can be pulled apart without any tools. We’ve made improvements in those areas over the years.”

There are no other major breakthroughs although the cheeses in 640s have changed from the Cheddar to harder Italian varieties and cheese with flavors, Phillips said.

We just try to get the most yield out of the block no matter what kind of cheese is in there, in the shape and configuration for further processing, he said.

The company also manufacturers a 200 and 100 pound Swiss cheese cutter.

“It’s a unique process that involves taking the packaging off the cheese block so it could be cut. It was a lot of work, a lot of trial and error but we got it resolved and it works nicely now,” Phillips said.

Philquip has a good reputation in the industry for hanging around until the job is done and done to the buyer’s satisfaction.
“With 640s, we’ve done so many of them that you really know what we’re doing. And if something goes a little off, we make it work. That’s a pretty good reputation to have; you can live off a reputation like that,” Phillips said. “If something’s wrong, we’ll fix it.”

For more information on Philquip, visit


ALPMA USA Partners With Frontmatec To Offer Hand And Boot Hygiene Stations

ALPMA USA has expanded its partnership with Frontmatec to offer a more complete portfolio of employee sanitizing and hygiene systems.
In addition to the increased number of pressure/foam cleaning systems ALPMA USA has been offering, the expanded hygiene portfolio from Frontmatec now includes automatic equipment for hand cleaning, sanitizing and drying, as well as boot and sole cleaning and sanitizing.

“Proper hygiene has always been an important factor in the food production and processing industry,” ALPMA USA said. “The importance of proper hygiene control is being highlighted more now than ever before.”

“Our commitment is to help the cheese and dairy industry protect their employees and their production process integrity by providing the equipment needed to achieve best practices in facility hygiene and sanitation control,” said Ruedi Buecher, vice president of sales, ALPMA-SULBANA.

Boot-cleaning and washing stations speed up the process for workers entering and leaving the processing area, the company said. Guided hygiene equipment activates and shuts down automatically and provides effective cleaning on the bottoms and sides of the boots.

Handwashing is one of the most reliable methods for eliminating the spread of germs and bacteria between employees, equipment and on working surfaces. As part of the new portfolio, hand-sanitizer dispensers are available which are beneficial for use prior to employees entering production areas
The no-contact dispensing system’s nozzles provide cone-shaped spraying patterns, allowing for the complete sanitizing of hands. A light turns on to indicate completion of the hand-disinfection cycle and the motor-driven turnstile will unlock. A key feature available is the controlled entry system, which ensures that every employee entering the production area has washed their hands, reducing the risks to a company’s process and ensuring adequate hand hygiene.

Hand and boot cleaning stations can be offered as stand-alone units or used in conjunction as an all-in-one system. All of the hygiene systems offer a range of high-quality products that set new standards in terms of efficiency, eco-friendly, design and in accordance with FDA guidelines, the company said.

For more information, visit or contact ALPMA USA LLC at 608-426-6415 or

Extrutech Plastics Begins Production Of Wall, Ceiling Panels With Antimicrobial Technology

Extrutech Plastics, Inc., has begun production of Poly Board-AM for wall and ceiling panels, doors, concrete forms, clean rooms and partition walls utilizing state-of-the-art technology to enhance its products with antimicrobial additives.

In a world where viruses and germs come out of nowhere and threaten life as we know it, Extrutech Plastics said it realized a need for a family of products that its customers can rely on to provide an additional layer of safety and security for their employees and the food and health care products that they produce every day.

These Poly Board-AM products made by Extrutech Plastics will offer a higher level of confidence to its many customers in the food processing, beverage, agricultural, pharmaceutical, animal care, wellness and other industries throughout North America, the company said.

Extrutech Plastic’s mission is to provide superior, safe, high-quality construction products that are 100 percent American-made and back them up with outstanding customer service.

Extrutech Plastics, Inc, which manufactures all of its products in Manitowoc, WI, is a certified ISO 9001-2015 QMS manufacturer and designated supplier to the “Buy American Plan” under the US government.

For more information, visit; email; or call (888) 818-0118.


SPX Flow Transfers Yellow Cheese Activities, Technologies To Denmark’s Primodan

SPX Flow has signed an agreement with Denmark’s Primodan for the transfer of its yellow cheese activities and technologies.

The technology includes curd making, pressing and final brining systems.

Primodan is a Danish-owned company which designs, manufactures and supplies plants and equipment for the dairy and food processing industries.

Primodan said it excels in the design and supply of white cheese plants. They are also involved in filling and packaging machines for premade containers for global markets.

The acquisition of SPX Flow’s yellow cheesemaking technology presents new opportunities and expansion of its current cheesemaking plant business, Primodan said.

“The agreement transfers some excellent technology to Primodan, which is itself a leader in cheese production,” said Jan Olsen, food and beverage director, business transformation in Europe, Middle East and Africa at SPX Flow. “New yellow cheese plants are not part of our core growth strategy and the sale of this portion of our business makes sense for both companies and our customers.”

The specific equipment included in the sale includes the CurdMaster, used to produce cheese curd from cheese milk; the OPD PrePress System, for batch draining, pre-pressing and cutting of cheese curd; and the SaniPress system, for final pressing and handling of hard and semi-hard cheeses.

“The purchase of the SPX Flow yellow cheesemaking business is an exciting opportunity for us, and one that fits well with our current technology portfolio,” said Simon Serve Jensen, CEO at Primodan. “We have a longstanding relationship with SPX Flow and are looking forward to this continuing into the future for the benefit of all our customers.”

As part of the agreement with Primodan, SPX Flow said it will continue to provide aftermarket service for customers with existing yellow cheese plants until the end of 2021.

Primodan will continue to use other SPX Flow technology, including valves and pumps, and other process components and support, in new cheese plants designed and manufactured at its facilities.

“Our relationship with Primodan has been long and fruitful. This sale marks a new period in our collaboration,” Olsen said.


Kelley Supply Takes On Sophisticated Robot Palletizing Cell After New Expansion

Kelley Supply, Inc.’s (KSI) new 15,000 square foot automation expansion has allowed the company to take on bigger and more difficult projects, the company says.

The first project to get completely assembled under the company’s new roof was a palletizing cell for a central Wisconsin cranberry plant. This cell has the following complexities: two lines run simultaneously; sealed cases and display cases, requiring a custom mechanical gripper; labels out required; multiple pallet types; multiple sheet types; and high rates.

The cell includes upstream zero-pressure accumulation conveyors as well as Pallet Stack Infeed Conveyors that allow the end-user to load multiple stacks of pallets into the cell without having to enter the cell.

There is also a Wulftec WCA Smart Stretchwrapper that accepts loads from both lines. By having the cell in KSI facilities, “we are able to test programs and develop HMI screens until we are sure that the reliability and ease of operation meets Kelley’s quality standards,” KSI said. This upgrade can be used on future projects to ensure that Kelley remains its clients’ “Partner in Productivity.”

For information, visit;; or call (800) 782-8573.


Advanced Process Technologies (APT)Rebrands Corporate Identity

Advanced Process Technologies, Inc. (APT) has rebranded its corporate identity to better reflect its personalized customer experience as well as its continued growth as a leading equipment manufacturer for the dairy and food industries.

In the last several years, APT has established new locations in California and Idaho and has more than doubled the size of its existing Minnesota facility. Poised for continued expansion throughout the US and Canada, APT has built a reputation for engineering expertise and hands-on customer support for projects ranging from small upgrades to new state-of-the-art facilities.

In collaboration with The Marketing Dept., APT has developed a new logo, website and marketing materials that showcase its customer service focus and highlight its ability to customize solutions for greater efficiency and improved product quality.

“As an employee-owned company, everything we do is an investment in complete customer satisfaction,” said Craig Campbell, APT’s president. “Our long-term customers know how much we care about their success.

“Given our growth into new markets, we want new customers to understand how this philosophy drives our approach to collaboration and innovation,” Campbell continued. “Rebranding gives us a better opportunity to tell this story.”

APT will officially reveal the rebrand to customers at the 2018 International Cheese Technology Expo, to be held Apr. 17-19 in Milwaukee, WI.

For more information, visit


Qualtech Introduces New Cheese Fines Saver

Qualtech, a customized process design, automation, installation and commissioning services company has recently introduced a new cheese fines saver that the company said will increase yield 1.4 percent.

Called the Curd Maximizer, the fines saver meets the food industry standards, the company said.

Qualtech’s Curd Maximer makes it possible to recover fines that pass through the coarse filters of the cheese table’s outlet.

The fines saver unit includes the enclosure, wedge wire screen, control panel, a set of valves and a positive displacement pump, Qualtech noted.

The unit’s large counter-weight access door allows for easy accessibility and inspection, the company said.

Ease of integration to exisiting CIP system as well as no consumables and no moving or wearing parts make this a unique fine saver, the company noted.

As the company said, the yield can be increased 1.4 percent. Other benefits of the fines saver include the compatiblity with any CIP system; and allows for the return of cheese fines directly to the finishing process.

Qualtech said the Curd Maximizer can run up to 125,000 liters per hour whey filtration.

For more information on Qualtech’s Curd Maximizer, visit or email George Anton at or call 1-888-339-3801.