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Air Liquide oferuje gazy spożywcze dla takich aplikacji jak: zamrażanie, schładzanie, inertyzacja, pakowanie w atmosferze ochronnej MAP i wielu innych.

Dairy / Cheese

Learn more about our offer dedicated to Dairy / Cheese.

If you have questions about this topic, please contact:

Katarzyna Bigos  
mobile: +48 698 688 527

Request a quote

Consult our brochures:

Application equipment:

Modified Atmosphere Packaging (MAP) 

Controlling the atmosphere around a food product is key to extending product shelf life and maintaining an attractive customer presentation.

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Chilling

During food processing, a rapid cooling of products allows an increased productivity and a compliance with hygiene and quality standards.

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Freezing

The properties of cryogenic fluids (high refrigeration capacity, low temperature) allow the product to be very rapidly “frozen”.

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Crust freezing

Crust freezing is applied either to boost mechanical freezers, preserve shapes, prevent water losses or obtain an efficient slicing.

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Individual Quick Freezing (IQF) 

The IQF production consists in crusting and freezing in line small, fragile and individual products.

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Slicing

People prefer more and more ready to eat and fresh products with long shelf life. Because of this new need, pre-packed products are promoted.

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Shaping

More competitive products through original shapes.

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Foaming

Foaming your dairy products and ice creams while increasing their microbiological and organoleptic properties.

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Inerting / Deoxygenation

The inerting and deoxygenating processes naturally protect liquid and solid foodstuffs against any alteration of their properties.

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Cryocrystallization

Cryocrystallization is a cryogenic method of powdering liquids, for example liquid fat, milk or oils.

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pH control

Milk standardisation can be done by addition of carbon dioxide, which controls the pH level to improve the quality of dairy products.

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Cold transportation

Transport of chilled and frozen food products without breaking the “cold chain”.

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Wastewater treatment

Innovative and successful technologies for the respect for the environment.

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Air Liquide's offer for dairy and cheese industry includes food gases as well as technologies, equipment and services for the following applications: Modified Atmosphere Packaging (to eliminate or reduce any product deterioration), chilling (preserving the natural quality, flavour and colour of dairy products), cryogenic freezing (long-term preservation of products while maintaining their quality and preventing water losses), crust freezing (to increase the slicing efficiency), IQF Individual Quick Freezing of small, fragile or sticky products, shaping (innovative shapes), foaming dairy products, inerting and deoxygenation (to protect liquid and solid foodstuffs against any alteration of their properties), cryocrystallization (to obtain fully stable powder products at ambient temperatures), pH control (milk standardisation), cold transportation without breaking the cold chain (during processes in the production plant and during transport).