- The method
THE MIPP METHOD SUPERIOR QUALITY FOR DAIRY PRODUCTS WITH A LONG SHELF LIFE
Thanks to its advanced structure, the method allows for consistent energy savings, optimising consumption during all processing phases. Dairy products made with the “Mipp” system also have superior technical and quality characteristics compared to traditional methods, guaranteeing greater stability and a superior shelf life.
The method reduces waste and increases the shelf life of the product. The finishes and cuts obtained are perfect and uniform, free of cutting dust, guaranteeing optimal characteristics with superior quality and higher yield.
- The customers
Mipp System around the world
With production facilities in different countries around the world, MippSystem is synonymous with innovation and reliability.
Our technologically advanced solutions are designed to optimise production processes, ensure maximum efficiency and significantly reduce energy consumption.
We support our clients internationally in achieving high standards of quality, productivity, and sustainability.
- UK
- Italy
- Spain
- Poland
- Netherlands
- Arab Countries
- MIPP System Green Technology
Dairy products made with “Mipp” have superior technical and quality characteristics, guaranteeing a “higher yield” than the traditional method.
EXTRUSION
In the new “MIPP” method, the stretched curd is extruded through an innovative process that allows the formation of a perfectly calibrated sheet of product, achieving the exact thickness desired by the customer. This belt is then passed into a modular air-cooling tunnel, designed to ensure an optimal temperature during the cooling process. The tunnel is managed by advanced software that uses a proprietary algorithm, capable of monitoring and adjusting all critical parameters in real time to obtain a high-quality final product. The production process, as well as the product itself, is protected by a patent, guaranteeing exclusive innovation and unparalleled quality control.
This approach allows to preserve the technical characteristics of the products and improve performance compared to traditional methods.
Air-cooling
Air tunnel cooling is a crucial phase that acts as a real “temperature chiller” in a few minutes. The cooling process is designed to speed up the cooling of the product, ensuring that the temperature reaches ideal levels without compromising its structure. Thanks to this innovative method, the product no longer releases the internal moisture generated during production, effectively preventing any loss of quality.
Air cooling not only preserves the consistency of the product, but also contributes to significant energy savings compared to traditional water cooling methods. This process ensures a more stable final product, with a longer shelf life and no alterations caused by moisture release.
Knife cutting
Once the stretched curd has been extruded and cooled, the next step is cutting, which is carried out with great precision to achieve the desired format.
Thanks to the adjustability of the method, it is possible to adapt the cut to different production needs, ranging from standard sizes to various custom sizes, always guaranteeing the consistency and quality of the final product. Cutting takes place quickly and efficiently, without compromising the organoleptic properties of the products and without forming cutting powder.
EXTRUSION
In the new “MIPP” method, the stretched curd is extruded through an innovative process that allows the formation of a perfectly calibrated sheet of product, achieving the exact thickness desired by the customer. This belt is then passed into a modular air-cooling tunnel, designed to ensure an optimal temperature during the cooling process. The tunnel is managed by advanced software that uses a proprietary algorithm, capable of monitoring and adjusting all critical parameters in real time to obtain a high-quality final product. The production process, as well as the product itself, is protected by a patent, guaranteeing exclusive innovation and unparalleled quality control.
This approach allows to preserve the technical characteristics of the products and improve performance compared to traditional methods.
Air-cooling
Air tunnel cooling is a crucial phase that acts as a real “temperature chiller” in a few minutes. The cooling process is designed to speed up the cooling of the product, ensuring that the temperature reaches ideal levels without compromising its structure. Thanks to this innovative method, the product no longer releases the internal moisture generated during production, effectively preventing any loss of quality.
Air cooling not only preserves the consistency of the product, but also contributes to significant energy savings compared to traditional water cooling methods. This process ensures a more stable final product, with a longer shelf life and no alterations caused by moisture release.
Knife cutting
Once the stretched curd has been extruded and cooled, the next step is cutting, which is carried out with great precision to achieve the desired format.
Thanks to the adjustability of the method, it is possible to adapt the cut to different production needs, ranging from standard sizes to various custom sizes, always guaranteeing the consistency and quality of the final product. Cutting takes place quickly and efficiently, without compromising the organoleptic properties of the products and without forming cutting powder.
- MIPP System Green Technology
Differences between the traditional method and the new method
Traditional method
In the industrial process for dairy products, cooling in water is a crucial step for quality and preservation. After shaping, the products are immersed in tanks with cold water or brine until they reach a core temperature of 4°C. During this phase, cooling and, if required, salting take place.
However, vat cooling presents quality-related issues. By osmosis, the product absorbs part of the water which, once released, brings with it fats and other substances, compromising the quality of the water. This requires a filtration and purification system, in accordance with chemical/physical and microbiological tables and parameters, to ensure its safe reuse.
There are also alternative products, known as “Analogues”. Their production follows a complex process involving extrusion, clipping in packaging, cooling in water, and resting in refrigerated chambers. Once cooled, the products are removed from the casing, cut to specification and repackaged. The process can take up to 15 days.
THE NEW METHOD Mipp system green technology
The “Mipp” method, on the other hand, completely eliminates the cooling water, preventing the absorption of liquids by the product. This not only allows significant “energy” and “water” savings, but also eliminates the need to treat wastewater.
Moreover, thanks to this innovative process, dairy products made with the “Mipp” method feature superior technical and quality characteristics, ensuring a higher yield compared to the traditional method. It eliminates the clipping, shaping, and cooling steps, thereby shortening production times.