JCS UltraBlend™

Advantages for Enzyme Standardization

Cost: of production is much lower due to the improved Efficiency of the enzyme

Silo Space: is optimized, since there is no need to hold the raw milk after enzyme dosing waiting for the conversion to take place

Shelf Life: is increased for long life milk due to the fact that the converted sugars are never subjected to the thermal processing

Yield: production runs of lactose free milk in excess of 75,000G on a single set of filters.

Minimize Enzyme Loses: The enzyme is blended in real time with RO (reverse osmosis) water to eliminate the need to pre-mix and hold in WIP (work in process) the enzyme and RO water.

Product Flexibility: the JCS UltraBlend™ for Enzyme Standardization can be used to produce a variety of lactose free dairy products including but not limited to: Whole Milk, 2%, 1.5%, 1%, Skim, Chocolate Milk, Strawberry Milk, Vanilla Milk, and more.

Optimized Sequence - the JCS UltraBlend™  can be fully integrated into the UHT sequencer so enzyme dosing only occurs when the UHT is processing a product that requires enzyme. The dosing skid responds to the flow rate of the UHT so can operate across different UHT product flow rates

Quality: Pasteurizing the raw milk prior to enzyme dosing prevents the deterioration of Milk in the raw state by the microorganisms of the natural flora

Production Flexibility

JCS UltraBlend™ maintains a steam barrier with the UHT which permits the system to be sterile and isolated while other products are running providing maximum production flexibility.

The JCS UltraBlend™ can be sterilized independently to the UHT while the UHT is running other products.

Additional Methods of JCS Production of Lactose Free Product

Although most of the Lactose Free Products on the market today are produced on UHT systems, JCS also has the ability to produce lactose free products in Fresh Dairy Product, using our JCS UltraBlend™This can be added to normal HTST, or HTST with MST “Long Life Fresh” Dairy Product technology embedded in the HTST.