Urtc-L6000 Milk Processing Equipment

The Company is also interested in joint-venture or partnership agreements to found a new manufacturing plant. 

Vantild Corp S.A. would provide to the licensee permanent technical support and an express warranty of URTC process, and will install the equipment and get it ready at the clients line free of charge, except technicians air tickets, transporting, travel insurance and hotel/meals during their stage.

During the act of the licensing agreement together with the signature, Vantild Corp S.A. will require a payment in cash proportional to the number and type of equipments required. The amount given in advance will be returned back to the licensee in 60 monthly dues, that said as many months as the term of the contract has - though renewals are possible - deducting them from the amount of monthly royalty payments. One or more URTC equipments made to order will be delivered ex-works at our assembling plant. The licensee will be kindly requested for a bank draft enough to cover the following operations: equipment/s bale, transportation, storage, transports insurance, customs taxes and customs agent fees. This last payment will not be refundable.

The agreement will include a contract where conditions are provide specifically for this sort of technology licensing (e.g. minimum of monthly production, cost, contract period, etc.). Vantild Corp S.A. will send free on loan the sterilizing equipment, specific for each client.

We would like to remark how important is to count with a full aseptic filling machine, otherwise, the sterilised product will be contaminated once into the pack.

Thats right, URTC technology eliminates the 100% of macrobiotic population, not only adults forms but also immature individuals, like spores. URTC process means as a result, a sterilisation one with micro colonys presence = 0, after been growing a sample in furnace, opposite to the so called commercial sterility, which includes up to 10 micro organisms per ml of bottled milk, typical of UHT process for example.

The URTC sterilisation process, would it better control those contaminations not eliminated using traditional pasteurisation technologies?

The same argument explains B vitamins group conservation, that is, the milk treated with URTC process preserves both, the liposoluble and hidrosoluble vitamins most nutritionally important. On the other hand, in case of minerals, is just the absence of proteins precipitation alter been processed, what also preserves the minerals as well into useful stage, due to the ions attraction, keeping them stacked to the protein mass through hydroxyls electric links. If proteins would have been precipitated already, attached to them would go the minerals in a complex compound, that would immediately precipitate turning not assimilated. The last mentioned is what generally take place whenever using traditional processes.

What happens alter milk has been processed with minerals assimilation, like Ca⁺, F⁺ and I⁺, moreover, what might occur with certain vitamins inactivation, as B₁-B₂-B₃ and some essential aminoacids?

Because C vitamin content is considered the most relevant nutritional parameter found in nature, it turns into the best advantage of URTC technology over pasteurisation traditional processes. It is an extremely fast process, characteristic that explains first of all, so high selectivity within different macromolecules, blocking certain undesirable enzymes and remaining other proteins untouched, due to different sensibilities into such a temperature range of a so short period of time. As a result, URTC technology preserves almost the whole content of natural C vitamin.

Other components, such as C vitamin, would they be ruined as found in traditional processes?

Of course, in fact it is not only possible but also necessary, as a first step prior sterilisation.

Can we achieve a homogenised effect during this process, what means to reach a good mildness and to discard fat excess?

Does not matter, URTC technology can process food liquids, containing up to 25% of not soluble-solids and until up 400 cps of viscosity, range where all kind of liquid milk is included.

What may we expect processing different fat contents in the milk?

Thats right, may be there a sensorial parameters variation the milk would present, when it comes to a long term during which the animal was fed with a different nutritional source. URTC technology will deliver a long shelf life product anyway, according to the original characteristics and maintaining them as found into the raw material input. Should it observe some differences due to a seasonal effect beyond acceptable values, will be strongly suggestible to practise corrective production procedures, for example mixing up different food sources in the entire quantity required per day, as the animal eats a nutrient balanced lactation input.

Unlike to other food beverages, milk comes from dairy establishments with not the same natural flavour along the whole years production, due to different feeding sources, which shows significant seasons variations, for example growing pastures?

Frequently asked questions

Automatic industrial equipment, sterilizer in continuous flow of fresh milk, with URTC technology innovation inside.