MILK PROCESSING | PASTURE SUPPLY | MEAT PROCESSING ... · MILK PROCESSING | CREAM SEPARATOR Direct processing from the tank or the milking plant Milky FJ 600 EAR Direct Connector

Version 2019 / 2020

MILK PROCESSING | PASTURE SUPPLY | MEAT PROCESSING | FARMING SUPPLY

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MILK PROCESSING

Milky – more than just a brand

Farmland by Janschitz combines in the milk processing category our products from our own production line of the brand “MILKY”.

We have experience on the milk processing market of more than 30 years. Over this time, we have developed and positioned our-selves as a quality producer.With our cream separators, butter churns, multi-purpo-se-kettles for cheese and yoghurt production, as well as cheese presses we offer the client everything for processing milk.A complete production line for producing butter, cheese or yo-ghurt can be equipped from us.

Our technical and development center is based in Europe and uses unique technologies for the production. Innovations and new developments come from our house.We offer Austrian quality products on international standards.We only use food approved materials to cover the highest requi-rements.Our stainless-steel containers and outlets in Milky cream separa-tors are unique worldwide.

Our selected dealer and service partners all around the world will offer you our Milky assortment.

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MILK PROCESSING | CREAM SEPARATOR

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CREAM SEPARATORDirect marketing of dairy products made easy with Milky.

More than 30 years of experience in milk production. From raw milk to cheese, yoghurt or butter. Everything from the one-stop shop Milky.

Milky products are THE quality products on the market and impress with functionality, simplicity and elegance. See for yourself, our high quality brand will add direct value to your products!

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Sustainability starts in the production

Nutrient-rich milk, tasty butter, fresh yoghurt, naturally ma-tured cheese - all of these are directly produced by farmers themselves and highly valued by consumers. The desire and need to live healthy and get fresh produce directly from the farm has never been as great as it is today - and demand only continues to rise. Especially after the elimination of the quota system, the direct marketing of dairy products repre-sents a great opportunity for improving the income of every farmer.

From fresh milk to the finished product - here you will find everything about milk processing, butter and cheese produc-tion. With over 30 years of experience in the milk processing

market, we as the manufacturer of Milky Milk Separators, Milky Butter Churns and Milky Pasteurizers are one of the most recognized and respected brands in the world.

Constant innovation is our motto. Technological advantage and highest precision in processing, as well as the use of high-quality and food-tested materials such as stainless steel – which is hygienic, durable and easy to clean – are the prere-quisites for producing our quality products. Due to our high quality, Milky can already be found in more than 90 countries worldwide.

Our cream separator overview

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17594 FJ 85 HAP - Hand 85 Liter 11 - No 6%-8% No

17597 FJ 90 PP 230 V Electrical 90 Liter 13 500 No 8%-12% No

17597-115 FJ 90 PP 115 V Electrical 90 Liter 13 500 No 8%-12% No

17602 FJ 130 EPR 230 V Electrical 130 Liter 21 2000 Yes 8%-12% No

17602-115 FJ 130 EPR 115 V Electrical 130 Liter 21 2000 Yes 8%-12% No

17598 FJ 130 ERR 230 V Electrical 130 Liter 21 2000 Yes 8%-12% No

17598-115 FJ 130 ERR 115 V Electrical 130 Liter 21 2000 Yes 8%-12% No

17582-4 FJ 350 EAR 230 V Electrical 350 Liter 29 1800 No 8%-12% No

17582-115-4 FJ 350 EAR 115 V Electrical 350 Liter 29 1800 No 8%-12% No

17591-C FJ 600 EAR Connector 230 V Electrical 600 Liter 36 - No 8%-12% Yes

17591-115-C FJ 600 EAR Connector 115 V Electrical 600 Liter 36 - No 8%-12% Yes

17591 FJ 600 EAR 230 V Electrical 600 Liter 36 - No 8%-12% Yes

17591-115 FJ 600 EAR 115 V Electrical 600 Liter 36 - No 8%-12% Yes

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The household helper – not everything has to be electronic Milky FJ 85 HAP

• 10-liter aluminum milk container• Cast-iron body• Hand crank for manual processing of the milk• Fill with oil at the back for proper lubrication• Drum and disk made of aluminum


Cream Separator FJ 85 HAP

85 Liter

Part no. 17594 FJ 85 HAP 1

The small refiner for small quantities – Milky FJ 90 PP

• Virtually unbreakable 10-liter milk container• Bowl, milk and cream outlets made of plastic• Drum made of anodized aluminum & suitable for food• Drum balanced at 0-point (pic. 1)• Anodized disks (6 flat & 7 ribbed) (pic. 2)• On-off switch with splashproof rubber seal

90 Liter

Part no. 17597 FJ 90 PP | 230 V 1

Part no. 17597-115 FJ 90 PP | 115 V 1

Part no. 3711025-Set

anodized aluminum disks 1

Cream Separator FJ 90 PP

pic.1 pic.2

Housing material is recyclable

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The premium household helper – skim your milk easy & quick Milky FJ 130 EPR

• 10-liter milk container made of stainless steel• Bowl, milk and cream outlets made of almost unbreakable plastic• Easy to clean and hygienic• Comes with a hook to avoid spillage of milk• Drum made of anodized aluminum & suitable for food• Drum balanced at 0-point (pic. 1)• Anodized disks (11 flat & 10 ribbed) (pic. 2)• LED for start-up control• “LongLife” engine with “Slow Start” technology• On-off switch with splashproof rubber seal

Cream Separator FJ 130 EPR “Longlife”

Part no. 17602 FJ 130 EPR | 230 V 1

Part no. 17602-115 FJ 130 EPR | 115 V 1

Part no. 3711026-Set anodized aluminum disks 1

Part no. 3711028-Set stainless steel disks 1

130 Liter

The premium household helper – skim your milk easy & quick Milky FJ 130 ERR

• 10-liter milk container made of stainless steel• Bowl, milk and cream outlets made of stainless steel• Easy to clean and hygienic• Comes with a hook to avoid spillage of milk• Drum made of anodized aluminum & suitable for food• Drum balanced at 0-point (pic. 1)• Anodized disks (10 flat & 11 ribbed) (pic. 2)• LED for start-up control• “LongLife” engine with “Slow Start” technology• On-off switch with splashproof rubber seal

Cream Separator FJ 130 ERR “Longlife”

130 Liter

pic.1 pic.2

Part no. 17598 FJ 130 ERR | 230 V 1

Part no. 17598-115 FJ 130 ERR | 115 V 1

Part no. 3711026-Set anodized aluminum disks 1

Part no. 3711028-Set stainless steel disks 1

pic.2pic.1



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Semi-professional processing of milk done safely with stainless steel Milky FJ 350 EAR

• 22-liter milk container made of stainless steel• Bowl, milk and cream outlets made of stainless steel• Comes with a hook to avoid spillage of milk• Drum made of anodized aluminum & suitable for food• Drum balanced at 0-point (pic. 1)• Anodized disks (14 flat & 15 ribbed) (pic. 2)• Sturdy rubber feet for great stability

Cream Separator FJ 350 EAR

350 Liter

pic.1 pic.2

Part no. 17582-4 FJ 350 EAR | 230 V 1

Part no. 17582-115-4 FJ 350 EAR | 115 V 1

Cream separator with a unique longlife motor Milky FJ 600 EAR

• 50-liter milk container made of stainless steel• Bowl, milk and cream outlets made of stainless steel• Comes with a hook to avoid spillage of milk• Drum made of anodized aluminum & suitable for food• Drum balanced at 0-point (pic. 1)• Anodized disks (18 flat & 18 ribbed) (pic. 2)• Sturdy rubber feet for great stability• External speed control for a smooth change of engine speed (pic. 3)• Power fluctuations are compensated for, and the speed is adjustable

Cream Separator FJ 600 EAR “Longlife”

600 Liter

pic.1

Part no. 17591 FJ 600 EAR | 230 V 1

Part no. 17591-115 FJ 600 EAR | 115 V 1

pic.2 pic.3

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Direct processing from the tank or the milking plant Milky FJ 600 EAR Direct Connector

• Milk enters the centrifuge from the milking plant or from a tank directly via the connector through a pump connected to the milk hose• Pumps at the most 600 liters/hour – a ball valve can be interposed for throttling• Flow rate adjustable to 8-9 liters/minute• Milk temperature at least 30° C• Hose diameter at least 22 mm• Unique floor model• Casing, direct connector, bowl, milk and cream outlets made of stainless steel• Drum made of anodized aluminum & suitable for food• Drum balanced at 0-point (pic. 1)• Anodized disks (18 flat & 18 ribbed) (pic. 2)• Sturdy rubber feet for great stability• External speed control for a smooth change of engine speed (pic. 3)• Power fluctuations are compensated for, and the speed is adjustable

Cream Separator FJ 600 EAR Direct Connector

600 Liter

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Part no. 17591-C FJ 600 EAR | 230 V Direkt Connector

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Part no. 17591-115-C

FJ 600 EAR | 115 V Direkt Connector

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Part no. 270106 Connector for FJ 600 EAR

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pic.2 pic.3

Milk that has body temperature (30-45° C) is ideal for centrifuging. The milk is separated into skimmed milk and cream. If needed, you can you can increase the fat content by adding whole milk.

Milky milk separators allow you to easily and efficiently separate milk. Depending on the fat content of the milk and the setting of the cream screw you get between 8 and 12% cream.

The percentage of cream as well as the fat content depend on the quality of the milk, the temperature, and the possi-ble addition of whole milk and whether or not whole milk was added during the skimming stage.

The extracted cream can be used in various ways. It is either processed with a pasteurizer, made into butter with a butter churn or used directly as cream.

Milky offers high-quality products. With more than 30 years of experience

Separating milk made easy

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MILK PROCESSING | BUTTER CHURNS

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BUTTER CHURNSThe churning of cream.Butter churns are available in different sizes from small to large - in glass, plastic or stainless steel - with or without a motor. Steady processing of the cream ensures high-quality butter.

After separation, 100 liters of milk yield around eight to 12 liters of cream with a typical fat content of around 30% to 42%.

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When making butter, the preparation of the cream is very important as it can affect the taste, aroma and quality of the butter. For churning, one ideally uses cream that is 2 to 3 days old and stored at 5-8° C (in summer) or 8-10° C (in winter). The cream is either processed directly with a butter churn or pasteurized with a pasteurizer before processing. Pasteurization of the cream is recommended.

The pre-cooled cream is reheated to a temperature of 12-14° C. The cream bowl of the butter churn may only be filled up to the stirrer. The longer the churning time, the higher the quality. Depending on the set speed, the butter is ready in 20-35 minutes.

After draining the buttermilk, the butter is washed with cold water.

If the outlet tap is left open, the butter can be pre-knea-ded with the machine.

Then the butter is kneaded in small portions with wet hands and washed repeatedly until the last remaining butter-milk has been removed from the butter. The clea-ner the butter, the longer it will be good - butter that still contains buttermilk will turn rancid more quickly. The in-dividual portions are filled into a wet butter model – one needs to be careful that there are no air bubbles. After-wards, the butter needs to be slightly cooled and knocked out of the butter model.From 100 liters of milk or the extracted 8-12 liters of cream you get about 4 kg of butter and between 5-6 liters of buttermilk, suitable for drinking or bottling.

Our butter churn overview

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13208 FJ 10 230 V Electrical 10 Liter 1 - 4 Liter 550 W

13208-115 FJ 10 115 V Electrical 10 Liter 1 - 4 Liter 550 W

13208H FJ 10 - Hand 10 Liter 1 - 4 Liter -

13270 FJ 32 230 V Electrical 32 Liter 4 - 12 Liter 370 W

13270-115 FJ 32 115 V Electrical 32 Liter 4 - 12 Liter 450 W

13270H FJ 32 - Hand 32 Liter 4 - 12 Liter -

13278 FJ 100 C 230 V Electrical 100 Liter 15 - 50 Liter 1100 W

13279 FJ 100 C 115 V Electrical 100 Liter 15 - 50 Liter 750 W

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Small – handy – for the household – Milky FJ 10 Butter Churn

• Churn in 4 speed levels• Motor with different stages for the best butter• Extra-large viewing lid for more control over the process• Automatic safety stop function (pic. 1)• Removable stirrer made of stainless steel• Drain tap for buttermilk made of stainless steel• For household use or in the semi-professional field

Butter Churn FJ 10

Small – easy – hand-operated – Milky FJ 10 Manual Butter Churn

• Hand crank for manual churning• Extra-large viewing lid for more control over the process• Automatic safety stop function (pic. 1)• Removable stirrer made of stainless steel• Drain tap for buttermilk made of stainless steel• For household use or in the semi-professional field

Part no. 13208H FJ 10 Manual 1

Manual Butter Churn FJ 10


pic.1

Part no. 13208 FJ 10 | 230 V 1

Part no. 13208-115 FJ 10 | 115 V 1

Part no. 16250 Hand crank for FJ 10 1

1 - 4 Liter

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1 - 4 Liter

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Direct marketing of butter made easy – hygienic and easy to clean Milky FJ 32 Butter Churn

• Churn in 2 speed levels• Strong motor for professional direct marketing• Extra-large viewing lid for more control over the process• Automatic safety stop function (pic. 1)• Removable stirrer made of stainless steel• Easy to clean and hygienic• Drain tap for buttermilk made of stainless steel• Finished butter in 20-35 minutes, depending on fat content and temperature• For use in direct marketing

Butter Churn FJ 32

4 - 12 Liter

Part no. 13270 FJ 32 | 230 V 1

Part no. 13270-115 FJ 32 | 115 V 1

pic.1

Churn bigger portions by hand – easy, hygenic, good Milky FJ 32 Manual Butter Churn

• Hand crank for manual churning• Extra-large viewing lid for more control over the process• Automatic safety stop function (pic. 1)• Removable stirrer made of stainless steel• Easy to clean and hygienic• Drain tap for buttermilk made of stainless steel• Use in direct marketing

Manual Butter Churn FJ 32

4 - 12 Liter

pic.1

Part no. 13270H FJ 32 Manual 1

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Butter Churn FJ 100 C

• Churn at different speed levels• Control unit with information display• Strong motor for professional direct marketing• Extra-large viewing lid for more control over the process• Automatic safety stop function (PHOTO)• Removable stirrer made of stainless steel• High-quality butter container made of stainless steel• Easy to clean and hygienic• Drain tap for buttermilk made of stainless steel• Finished butter in 20-35 minutes, depending on fat content and temperature• For use in direct marketing• Trolley for butter churn available (Item No.: 13278-T)

Butter Churn FJ 100 C


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Part no. 13278 FJ 100 C | 230 V 1

Part no. 13279 FJ 100 C | 115 V 1

Part no. 13279 Trolley for FJ 100 C 1

15 - 50 Liter

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Butter won’t be producedIf the cream is too cold, it can happen, that the processes cannot be completed. You should warm up the cold cream with a little bit of warm water.

Butter is too hotIf the cream temperature is too high, the butter can only be processed into concentrated butter.

Butter is mixed too muchIf the butter is mixed and churned too much it will sack into itself again and become cream again.

Age of creamThe cream, which is used for buttering, should not be ol-der than 4 days. About 20 hours after acidifying the cream, it is sour enough to become butter.

Churning time


In normal condition churning time should be between 20 to 35 minutes. Of course, this could enlarge up to 50 minutes depending on the environment. If the process is not finished during this time and no butter is produced, it could have the following causes:

• Greasy, oily cream due to too high fat content• Rounds per minute too high or low (for buttering 32 – 36 rpm and for kneading 10 – 15 rpm)• Quantity of cream in the container. Butterchurns should only be filled up to the axe with cream. If the quantity of cream is too much, it cannot process and produce butter.• The temperature of cream plays an important role. The higher the temperature, the less time is needed.

Mistakes in the processing of butter

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MILK PROCESSING | PASTEURIZER, CHEESE & MULTIPURPOSE

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PASTEURIZER, CHEESE & MULTIPURPOSE KETTLE

Pasteurizer, Cheese & Multipurpose KettleAnother processing option for milk and cream is pasteuriza-tion, or the processing into cheese and yoghurt.

Our world-wide unique pasteurizers and multipurpose kett-les meet every hygiene standard and are used both in the household and in the professional sector.

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Pasteurizing made easyDuring pasteurization, the milk is first heated and then rapidly cooled. Pasteurization renders any existing germs and unwanted microorganisms harmless. However, certain microorganisms persist, so the milk is not sterile. At the same time, the milk gains an extended shelf-life. Unopened, pasteurized milk lasts for about 6-10 days when stored at a temperature of 6-7° C.

There are three types of milk pasteurization:• Steady heating at 62-65° C for 30 minutes• Short-time heating at 72-75° C for 15-30 seconds• High heating at 85° C for 4-10 seconds

The pasteurization of colostrum (mother’s milk) takes 15 se-conds at 72 ° C in order to maintain the high nutrient levels. If kept in a liquid state similar to milk, it lasts for a few days.

With our pasteurizers, other products such as fruit juices, can also be pasteurized very easily.

Our pasteurizer, cheese & multipurpose kettle overview

Before you order a larger pasteurizer/multipurpose kettle from us, you should take a moment to answer the following questions:

• Where do you live?• How many volts does your plug have?• How many phases does your plug have?• How many Hz do you need?• What would you like to produce?• How much milk do you want to process daily?• Which available fuses do you have?• What sort of water supply do you have?• How much water do you have available and what temperature does it have?• Do you need a temperature recorder?• What does your typical process look like when it comes to temperature and time?

We need this information if you order our 50-liter or larger pasteurizers to assemble the right plug and offer the right device to you.

MILK PROCESSING | PASTEURIZER, CHEESE & MULTIPURPOSE P

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13304 FJ 15 230 V 50 Hz 15 Liter 2 92° C - 16 A 2,8 kW - -

13305 FJ 15 115 V 60 Hz 15 Liter 2 74° C - 16 A 1,5 kW - -

13312 FJ 30 230 V 50 Hz 30 Liter 2 92° C - 16 A 2,5 kW - -

13313 FJ 30 115 V 60 Hz 30 Liter 2 70° C - 16 A 1,5 kW - -

13360 FJ 50 E 230 V 50 Hz 45 Liter 3 94° C DN 50 16 A 3,0 kW - -

13360-115 FJ 50 E 2 x 115 V 60 Hz 45 Liter 3 94° C DN 50 2 x 16 A 3,0 kW - -

13309 FJ 50 PF 380 V - 400 V 50 Hz 50 Liter 3 94° C DN 50 3 x 16 A 4,0 kW 4 Yes

13309-230 FJ 50 PF 230 V 50 Hz 50 Liter 3 94° C DN 50 16 A 3,0 kW 4 Yes

13311 FJ 100 PF 380 V - 400 V 50 Hz 110 Liter 3 94° C DN 50 3 x 16 A 6,0 kW 4 Yes

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The small all-rounder for everyone – easy, clean, good Milky FJ 15

• The all-rounder among multipurpose kettles for the household• One-of-a-kind triple-walled kettle• Pasteurizes milk, fruit, fruit juices etc.• Cheese production• Yogurt production• Innovative electronics (pic. 1)• Adjustable timer and water temperature• Medium temperature up to 90° C (230 volts)• Reset button for easy reboot• Replacement container available (Item No.: 25295)

Mini Pasteurizer, Cheese and Yogurt Kettle FJ 15

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Part no. 13304 FJ 15 | 230 V 1

Part no. 13305 FJ 15 | 115 V 1

Part no. 13305 Replacement Container 1

15 Liter 92° C / 230 V 2,8 kW

15 Liter 74° C / 230 V 1,5 kW

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The small multipurpose kettle for the small direct marketer – Milky FJ 30

• The all-rounder among multipurpose kettles for the household• One-of-a-kind triple-walled kettle• Pasteurizes milk, fruit, fruit juices etc.• Cheese production• Yogurt production• Innovative electronics (pic. 1)• Adjustable water temperature and time settings• Medium temperature up to 90° C (230 volts)• Reset button for easy reboot• Polyurethan-based insulation• Replacement container available (Item No.: 25295)

Midi Pasteurizer, Cheese and Yogurt Kettle FJ 30

pic..1

30 Liter

Part no. 13312 FJ 30 | 230 V 1

Part no. 13313 FJ 30 | 115 V 1

Part no. 13312-1 Replacement Container 1

92° C / 230 V 2,5 kW

30 Liter 70° C / 230 V 1,5 kW


THE low-cost high-quality kettle for semi-professional processing Milky FJ 50 E

• Low-energy pasteurizer• Triple-walled 50-liter multipurpose kettle• Made entirely of Stainless steel• Table version• Optimal heat transfer from heating water to medium• Minimal heat loss during heating• Innovative electronics (pic. 1)• Adjustable water temperature and time settings• Manual cooling by water exchange• Easy restart after cooling-down period

Pasteurizer, Multipurpose Kettle & Milk Heater FJ 50 E

45 Liter

Part no. 13360 FJ 50 E | 230 V 1

Part no. 13360-115 FJ 50 E | 2 x 115 V 1

pic.1

2 x 94° C 3,0 kW

16 A fuse at 3 KW heating capacity necessary for FJ 50E | 230 V2 x 16 A fuse at 3 KW heating capacity necessary for FJ 50 E | 2 x 115 V

45 Liter 94° C 3,0 kW

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Pasteurizer, Cheese and Yogurt Kettle FJ 50 PF


Part no. 13309 FJ 50 PF 380 V - 400 V 1

Part no. 13309-230

FJ 50 PF 230 V / 3 KWheating capacity

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Part no. 13309-230 FJ 50 PF, 2x 115 V 1

50 Liter


94° C 3,0 kW

This Multi-Purpose kettle puts every farmer in the posi-tion to produce its’s own cheese and yogurt.

Energy savings through LE-Effect, simple operation, op-timal heat transfer, reliable quality and highly qualified service employees ease your work and your decision.

We also offer you a first introduction and training with our service employees on our products.

Milky – a brand you trust in

Operate it with our Milky APP

50 Liter 94° C 4,0 kW

• Triple-walled 50-liter multipurpose kettle• Pasteurizer, cheese production, yogurt production• 319mm-high base frame for better handling• Base frame with or without wheels• Kettle, outlet and base frame made of stainless steel• Extremely good heat transfer from heating water to medium• Easy handling via control unit or MILKY APP• 4 different cycles (temperature and time)• Stores up to 4 program settings on the control unit• Automatic cooling• Automatic stirrer made of stainless steel• Kill switch• Complies with hygiene standards (HACCP)

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• Triple-walled 110-liter multipurpose kettle• Pasteurizer, cheese production, yogurt production• 319mm-high base frame for better handling• Base frame with or without wheels• Kettle, outlet and base frame made of stainless steel• Extremely good heat transfer from heating water to medium• Easy handling via control unit or MILKY APP• 4 different cycles (temperature and time)• Stores up to 4 program settings on the control unit• Automatic cooling• Automatic stirrer made of stainless steel• Kill switch• Complies with hygiene standards (HACCP)


110 Liter

Part no. 13311 FJ 100 PF 380 V - 400 V 1

Part no. 13311-0 FJ 100 PF - Volt on request

1

94° C 6,0 kW

This Multi-Purpose kettle is our 110-liter vat for producing cheese and yogurt. It also can be used for pasteurization of fruits, fruit juices, heating of calf milk, liquifying of honey and production of honey wax. FJ 100 PF delights customers in different industries.

Regardless, if it is a restaurant, hotel or direct marketing and sales, the FJ 100 PF convinces through simplicity, user friendli-ness and highest quality standards.

We also offer you a first introduction and training with our service employees on our products.

Milky – a brand you trust in

- 3 x 16 A fuse at 6 KW heating capacity necessary

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Milky APP

The Milky app simplifies working with the pasteurizer and is the next step in cheese and yoghurt production.The Bluetooth-enabled pasteurizer or multipurpose kettle can be connected to a tablet.

The tablet must meet the following specifications:• Operating system OS, Android 4.4 or higher• 1.5 GHz dual-core processor• Internal memory: 2 GB Ram, 8 GB Rome• Display size at least 6 to 10.1 inches

You can use the tablet once it is connected to the pasteurizer.

The big advantage of the app is that you can add and access recipes in almost unlimited quantities.This means that time and temperature are stored for the 4 phases of the production cycle.First, the recipe is stored and then added to the pasteurizer.

Press the Start button and upload the recipe.Press again, the pasteurizer starts with the process. This can now be monitored and sent to one Printer.

When the tablet is connected to any commercial printer, the production process can be printed anytime and a complete documentation of the process is available.

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MILK PROCESSING | FILLING AND SEALING MACHINES

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FILLING AND SEALING MACHINES

Easy, quick and effective filling of yogurt, butter milk, fruit juices, tomato puree and other cream products.

Milky filling machines are designed to support small farmers in filling liquids in a professional manner.

After filling, closing and sealing is the last step. Either manu-ally or semi-automatic, Milky offers the qualitative solution for your problem.

Simple and quick sealing of cups – Milky

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To produce yoghurt, the cheese-yogurt kettle must be able to reach a temperature of more than 90 °C. Our Milky pasteurizer cheese and yogurt kettle FJ 15 and FJ 30 are suitable for smaller quantities up to 15 liters. For medium and larger quantities we recommend our FJ 50 or FJ 100 kettle.

The milk is heated at 90 °C - 95 °C. After completing the pasteurization, the pasteurized milk is cooled down again and, depending on pasteurization, left one day. For further processing, the pasteurized milk is then again heated to about 50 ° C and yogurt culture is added inoculated. Then there are 2 ways of processing.

Path 1: After a standing time of about ½ hour yogurt will be slightly thicker and can be filled into cups with a filling machine. The aluminum cover is closed with a cup sealing machine and after sealing, the cup should be stored at a temperature of about 43° C for 6 to 8 hours to mature. After the storage time, the process is completed and the yoghurt is ready.

Path 2: After addition of the culture, liquid yogurt will be kept in a kettle at a temperature of about 43 ° C for around 6-8 hours. It must not be stirred. Thereafter, by adding water, salt and / or fruit juice the yogurt is stirred. Afterwards the yoghurt drink is ready. This yoghurt could then be bottled into cups, bottles or drinking cartons with the filling machine.

During ripening no vibrations should occur, because it could disturb the ripening process. After ripening and fermentation the yogurt should be stored in a fringe or cool place. To receive a harder yogurt and to shorten the production time, it is possible to mix milk powder in it.

To produce yoghurt

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Filling made easy – SGF 2 150-500

• Fills liquids into cups, jars, bottles or cartons• Capacity of 150-500 ml• Maximum of cups per hour: 1200• 2 cylinders, 2 filling nozzles• Multipurpose device made of stainless steel• Easy to clean, hygienic• Adjustable filling speed via foot pedal• Needs a compressor with a pipe that can transport 300 liters/minute

Milky Filling Machine SGF 2 150-500

Part no. 17603 SGF 2 150-500 1

Filling made easy – SGF 2 250-1000

• Fills liquids into cups, jars, bottles or cartons• Capacity of 250-1000 ml• Maximum of cups per hour: 1200• 2 cylinders, 2 filling nozzles• Multipurpose device made of stainless steel• Easy to clean, hygienic• Adjustable filling speed via foot pedal• Needs a compressor with a pipe that can transport 300 liters/minute

Milky Filling Machine SGF 2 250-1000

Part no. 17604 SGF 2 250-1000 1

SGF 1 150-500

• Fills liquids into cups, jars, bottles or cartons• Capacity of 150-500 ml• Maximum of cups per hour: 1200• 2 cylinders, 1 filling nozzle• Multipurpose device made of stainless steel• Easy to clean, hygienic• Adjustable filling speed via foot pedal• Needs a compressor with a pipe that can transport 300 liters/minute

Part no. 17609 SGF 1 150-500 1

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Milky Cup Sealing Machine

• Manual sealing machine for cups with aluminum lid• Temperature for sealing 165-180° C• Welding time approx. 2-3 seconds• Up to 250 closures per hour• Diameter between 75-95 mm Please specify when ordering


Part no. 17606 Milky Cup Sealing Machine Ø 75 mm

1

Part no. 17606-95 Milky Cup Sealing Machine Ø 95 mm

1


• Pneumatic sealing machine• 4 workstations• Up to 600 closures per hour• Diameter between 75-95 mm Please specify when ordering• Additional compressor with 6-7bar output is required


Part no. 17605 Milky Cup Sealing Machine

1

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MILK PROCESSING | CHEESE PRODUCTION

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CHEESE PRODUCTION

When milk becomes sour and the solid ingredients segregate from the liquid whey, cheese is formed. In general, two sepa-rate ways of producing cheese are distinguished:

• Rennet cheese: Addition of rennet at about 30°C starts the clotting of milk• Sour milk cheese: Input of cheese cultures with the start of clotting.• In a lot of cases, both ways are combined.

Additionally, cheese can be grouped into following criteria’s:

• Heritage of the milk (Goat, Sheep, Buffalo)• Water content (fresh cheese, soft cheese, sour milk cheese, half solid cheese, hard cheese)• Fat content (fatless up to double cream cheese)• Cultures (molds, bacteria’s)• Raw milk cheese, processed cheese, brine cheese and scalded cheese

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In general, the production of cheese is always similar.Just small differences in treatment, refinement and so on create the different tastes and sorts of cheese.

1. PreparationThe milk is pasteurized (not in the production of raw milk cheese). Through addition or separation of cream, the fat content is regulated.

2. Coagulation of milk For the clotting of milk either rennet or starter cultures (bacteria’s) are added to milk (or a combination of both). Gelatin is produced. After some time it is tested.

3. Curd When the Gelatin reaches the right density and solidity, it is cut with a cheese harp. The finer the curd, the harder the finished cheese will be (more whey is stripped-off). In some productions, curd is heated to get rid more and more of the whey.

4. Forms and PressesAs soon as the curd reaches the right texture for the desired sort of cheese, it will be filled into the favored or typical cheese form. By dripping or pressing, the rest of whey is separated from the curd.

5. Brine bath and Wax By taking a brine bath, the outer layer loses water – crea-tion of cortex is supported, the taste gets more intensive and the cheese is naturally conserved. Some types of cheese receive a protection layer from cheese wax.

6. RipeningWith the ripening process, a very typical aroma is develo-ped. Only fresh cheese doesn’t need to ripen. Depending on the type of cheese, a different way of ripening is exer-cised. Cheese is turned, coated, brushed, rolled in herbs or it will be treated with edible mold.

7. StorageImportant for storing cheese is the right, consistent tem-perature and a high humidity. Too high or too low tem-perature or even light could harm the quality and taste of the cheese.

In a few steps for your own cheese

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Milky Cheese Press FJ 2/50 PCP

• Pressing cheese made easy• Pneumatic cheese press• Stainless steel• Air pressure max. 9bar• Supply line max. 5 meters• Work surface: 700 mm x 1000 mm x 650 mm• Spacer plates: 400 mm x 400 mm• Spacer plates are placed on top of the cheese molds• Cylinder exerts pressure• Pressure and time depend on the desired type of cheese

Milky Cheese Press FJ 2/50 PCP

Part no. 13206 FJ 2/50 PCP 1


Cheese Press 12 x 12 cm

• 12 x 12 cm in size• Easy manual pressing of cheese• Press basket and press made of stainless steel• Exterior basket and holder made of aluminum• Capacity: 1.3 liters

Cheese Press

Part no. 16113 Cheese Press 12x12cm

1

33



Cheese Press


1




Cheese Press


1

34


Cheese form

Cheesemaking Hobby-Set including press

Included: • 1 pcs. wood cheese press• 2 pcs. plastic cheese forms including lid and cheese cloth• 2 pcs. small thermometer• 1 pcs. rennet for 50 ml• 1 sachet cheese culture freeze-dried• 1 sachet yogurt culture freeze-dried• 2 books for the perfect cheese

Cheesemaking Hobby-Set including press

Part no. 13000 Cheesemaking Hobby-Set

1

Par

t no

.

Typ

e

For

m

Dim

ensi

on

in m

m

Fill

ing

wei

ght

Pcs

. / P

acka

ge13040 Circle form round, cylindrical 110 x 110 x 110 ca. 1 kg 4 pcs.

13041 Circle form with cover round, cylindrical 82 x 82 x 90 ca. 450 g 1 pcs.

13042 Circle form with cover round, cylindrical 110 x 110 x 90 ca. 800 g 1 pcs.

13043 Circe form with bottom round, cylindrical 190 x 180 x 93 ca. 2,5 kg 3 pcs.

13044 Cover for 13043 188 x 55 1 pcs.

13045 Circle form with bottom and cover

round, cylindrical 200 x 200 x 150 ca. 4,5 kg 1 pcs.

13047 Cup 10 cl round, conical 60 x 50 x 54 ca. 120 g 10 pcs.

Käseformen

35


Cheese form

Direct marketing as the solution

Direct marketing of dairy products is a great opportunity to counteract the dairy crisis and offers many opportunities to increase the benefits and returns of self-made produce.

With our dairy equipment such as Milky Milk Separators, Milky Butter Churns and Milky Pasteurizers, you can easily and professionally process of milk in both small and large quantities.

Par

t no

.

Typ

e

For

m

Abm

essu

ng

in m

m

Fül

lgew

icht

Stk

./

Ver

pack

ung




13052 Circle form small round, conical 70 x 65 x 40 ca. 130 g 10 pcs.

13053 Basket form small round, conical 115 x 90 x 80 ca. 650 g 5 pcs.

13054 Basket form big round, conical 145 x 110 x 93 ca. 1,1 kg 5 pcs.

13055 Baby Gouda with cover cylindrical, rounded 100 x 70 3 pcs.

13056 Briquet rectangular, conical 80 x 155,58 x 145,70

5 pcs.

13057 Pyamid square, conical 85 x 57 x 80 5 pcs.

13058 Heart form heart, slightly conical 106 x 105 x 45 ca. 150 g 5 pcs.

13059 Cheese moulds advan-tage package

13 pcs. + 2 dripping mats

36

Par

t no

.

Typ

e

Dim

ensi

on

Pcs

. / P

acka

ge

13034 Cheese Cloth 35 cm x 35 cm 3 pcs./Package




Cheese cloth


Cheese cloths made of cotton prevent curds from clogging the holes in the cheese mold, which would cause the whey to run off unevenly.

Par

t no

.

Typ

e

Dim

ensi

on

Pcs

. / P

acka

ge

13065 Curd bag small 25 cm x 33 cm 2 pcs./Package

13066 Curd bag big 32 cm x 48 cm 2 pcs./Package

13067 Curd bag extra big 50 cm x 90 cm 1 pcs./Package

Curd bags

Curd bags made from nylon allow a perfect flow of whey in the production of curd.

37

Cheese harp plastic

• Dimension Harp: 26 mm x 11 mm • Handle length: 120 mm • Total length: 38 mm

Cheese harp plastic

Part no. 13008 Cheese harp plastic 1


Cheese harp Stainless Steel



Part no. 13009 Cheese harp Stainless Steel

1




Part no. 13009-60 Cheese harp Stainless Steel

1

Cheese harps

The cheese harps are used to distribute the cheese curd. They are pulled by hand through the coagulated milk.

38


Rennet Liquid, 50 ml

• Content: 50 ml


Part no. 13019 Rennet Liquid 50ml 1

Rennet, Liquid l Powder

Rennet splits the casein, which allows the milk to thicken. In this process milk doesn’t grow sour. Rennet has the advantage that it can be easily measured out. LiquidA rule of thumb: If the cheese is matured in under 7 months, use liquid rennet.IMCU is a unit of measurement defining the strength of rennet. PowderA rule of thumb: If the maturation of the cheese takes more than 7 months, use rennet powder.IMCU is a unit of measurement defining the strength of rennet.


• Content: 250 ml


Part no. 13019 Rennet Liquid 250ml 1

Rennet in powder, 25g | Rennet in powder, 125 g

• Content: 25 g l 125 g

Rennet in powder, 25 g, 125 g

Part no. 13022 Rennet in powder 25g

1

Part no. 13023 Rennet in powder 125g

1

39


Cheese Culture

• For the production of sour milk cheese• Rather crumbly consistency• Mix culture and rennet for greater yield• Content: 3 sachets

Cheese Culture

Part no. 13024 Cheese Culture 1

Yogurt Culture

• For the production of yoghurt• Content yields about 1 liter of yogurt• Can be used as a starter culture for 3-4 months• Content: 3 sachets

Yogurt Culture

Part no. 13025 Yogurt Culture 1

Kefir Culture

• For the production of kefir• Tasty, nutritious drink• Ready for immediate consumption

Kefir Culture

Part no. 13026 Kefir Culture 1

Yogurt Culture “Mild Fitness”

• Mixed culture• Mild taste• For your fitness needs

Yogurt Culture “Mild Fitness”

Part no. 13027 Yogurt Culture “Mild Fitness”

1

40


Blue Mold

• Blue mold culture• E.g. Bavaria Blue• Dissolve first in salt water• The add to the cheese milk

Blue Mold

Part no. 13016 Blue Mold 1

White Mold

• White mold culture• E.g. Camembert• Dissolve first in salt water• Then add a small amount of cheese milk• And/or spray with culture after shaping the loaves

White Mold

Part no. 13017 White Mold 1

Red Smear

• Red smear cheese• E.g. Schlosskäse• Dissolve first in salt water• Then add a small amount of cheese milk• And/or spray with culture after shaping the loaves

Red Smear

Part no. 13018 Red Smear 1

Cheese Mats per meter l per pcs.

• Per pcs.: Dimension 20 cm x 20 cm • Per pcs.: 2 pcs./Package

Cheese Mats per meter l per pcs.

Part no. 13061 Cheese Mats per meter

1

Part no. 13062 Cheese Mats per pcs.

1

41


Cheese Coating yellow or transparent

• Cheese coating• Pesticide-free cover for semi-hard cheese• Thin skin over cheese rind• Keeps foreign bodies and germs away from the cheese• Ripening process can continue unhindered

Cheese Coating yellow or transparent

Part no. 13028 Cheese Coating (yellow)

1

Part no. 13029 Cheese Coating (transparent)

1

Cheese Wax

• Cheese wax protects against bacteria and mold• Wax is melted• Dry cheese is dipped into the wax after salt bath• Wax is delivered in blocks of 1.2 kg• Colorless, yellow, red

Cheese Wax

Part no. 13031 Cheese Wax colorless

1

Part no. 13032 Cheese Wax yellow 1

Part no. 13032 Cheese Wax red 1

Sponge

• Sponge for applying the cheese coating• Simple useage

Sponge

Part no. 13030 Sponge 1

42


Wooden Butter Mold, 250 g


Part no. 13201 Wooden Butter Mold ,250 g

1



Part no. 13202 Wooden Butter Mold, 400 g

1

Regionality as the solution

Production of your own food and regionality are not only trends, those processes can be the solutions. Consumers must become aware of their purchasing power. Seasonal and regional products help to support and strengthen

farmers. It supports the idea of qualitative balanced nutri-tion. Regionality feels near, and nearness increases transpa-rency for us.

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44

MILK PROCESSING | MILK CHAMBER

Art

. Nr.

MILK CHAMBER

The milk chamber is not a storage room – it is the produc-tion place for your food – it is the heart of every milk proces-sing company. Starting from the good old milk can until the cheese thermometer, everything will be needed within this room.

The selected accessories help producers of cheese, yogurt and butter during the production process. Little assistants for delicacies.

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Milk Can Aluminum

Milk cans made of durable aluminum. Easy transport of milk and suitable for decorating.


Part no. 16292 Milk can 10l 1

Part no. 16294M Milk can 20l 1


Part no. 16292 Part no. 16294M Part no. 16295M

Milk Can Stainless Steel






The good old milk can in stainless steel - highest quality

Part no. 16292M Part no. 16298M Part no. 16297M Part no. 16296MPart no. 16291M

46

Milk sieves

The milk sieve is an aluminum sieve in shape of a funnel.

Art. Nr. 16292 Art. Nr. 16294M Art. Nr. 16295M

Par

t no

.

Typ

e

Dia

met

er

Sie

ve

Dim

ensi

on M

ax.

Dim

ensi

on M

in.

Vol

ume

13089 Milk Sieve Nr. 1 10,5 cm max. 24 cm min. 9 cm 3 Liter

13090 Milk Sieve Nr. 2 14 cm max. 27 cm min. 13,5 cm 6 Liter

13091 Milk Sieve Nr. 3 17 cm max. 33 cm min. 13,5 cm 12 Liter


Stainless steel bucket • Size: 5.7 liters or 8.5 liters

Stainless steel bucket

Part no. K29375 Stainless steel bucket 5,7 L.

1

Part no. K29376 Stainless steel bucket 8,5 L.

1

47

Wash Tub 65 Liter • For the cleaning of equipment• High-quality plastic• 74 cm x 52 cm x 25 cm• Wall bracket for 65 liters

Wash Tub 65 Liter

Part no. 60073 Wash tub 1

Part no. 60074 Wall bracket 1


Wash Tub 100 Liters

• For the cleaning of equipment• High-quality plastic• 100 cm x 62 cm x 28 cm• Wall bracket for 100 liters

Wash Tub 100 Liters

Part no. 60075 Wash tub 1

Part no. 60076 Wall bracket 1

Milk Hose Cleaner

• For the cleaning of milk hoses• Long version•140 cm

Milk Hose Cleaner, 140 cm

Part no. 18367 Milk Hose Cleaner 140 cm

1

Milk Hose Cleaner

• For the cleaning of milk hoses• Short version• 30 cm

Milk Hose Cleaner, 30 cm

Part no. 18368 Milk Hose Cleaner 30 cm

1

60073

60074

60075

60076

48


Teat Cup Brush

• Makes cleaning easier• Short with wooden handle

Teat Cup Brush

Part no. 18366 Teat Cup Brush 1

4-Part Brush Set

• For the cleaning of filling and storage containers• Value pack• Contents: teat cup brush, round brush, hose cleaner small and large

4-Part Brush Set

Part no. 13092 4-Part Brush Set 1

Milking Apron White

• Plastic• Very hygienic• Versatile use• Waterproof• Size: 85cm x 120cm

Milking Apron White

Part no. 30623 Milking Apron White 1

49


Hair Hygrometer

• A must for every cheese producer• Measures humidity in the ripening room

Hair Hygrometer

Part no. 13077 Hair Hygrometer 1

Cheese Thermometer, 0 - 60 °C

• Cheese thermometer for measuring temperatures. 0 - 60 °C


Part no. 13068 Cheese Thermometer 0 - 60 °C

1


• Cheese hermometer for measuring temperatures. 0 - 100 °C


Part no. 13069 Cheese Thermometer 0 - 100 °C

1

Milk thermometer digital

• Milk hermometer for measuring temperatures. Temperaturen. -50 - +200 °C • boil-proof

Milk thermometer digital

Part no. 30656C Milk thermometer digital

1

50


Floating Thermometer

• Floating thermometer• For liquids• 0-100° C

Floating Thermometer

Part no. 13072 Floating Thermometer

1

Floating Thermometer with plastic sheath

• Floating thermometer with plastic sheath• For liquids• 0-100° C

Floating Thermometer with plastic sheath

Part no. 13073 Floating thermometer with plastic sheath

1

Eutra Milking Grease

Part no. 30601 Eutra Melkfett 500 ml

1

Part no. 30602 Eutra Melkfett 1000 ml

1

EUTRA Melkfett - The swiss original! The original swiss milking grease! Obtained from high-quality mineral oils, without preservatives, disinfectants, fragrances or dyes. It is used to facilitate milking by hand or machine. Can be used with cattle, sheep, goats etc. It increases the quality of milk and the efficiency of dairy farming.

It is also used in the natural care of teats and udders and sup-ports the healing of smaller wounds.

51


164

JANSCHITZ GmbHEisenstraße 819330 AlthofenAUSTRIA

+43 (0)4262 22 51 -0+43 (0)4262 22 51 -13office@janschitz-gmbh.atwww.janschitz-gmbh.atwww.farmland-agrar.at

Changes, typing errors and misprints reserved.

MILK PROCESSING | PASTURE SUPPLY | MEAT PROCESSING ... · MILK PROCESSING | CREAM SEPARATOR Direct processing from the tank or the milking plant Milky FJ 600 EAR Direct Connector

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