Since 1995
In its current form, the Viscubator has been on the market since 1995, and is used with great success by dairies and laboratories all over the world.
The Viscubator consists as standard of 2, 3, 4, 6 or 9 culture vessels, each with a volume of 5, 10 or 20 litres and holders for 5 culture bottles. It is thermally insulated and the design meets all the conditions required for the propagation of lactic acid cultures in dairies and laboratories.
Viscubator’s standard models
Model 4/5-4
Contains 4 culture containers each with a volume of 4 litres and 5 culture bottles.
Model 4/5-7
Contains 4 culture containers each with a volume of 7 litres and 5 culture bottles.
Model 4/5-10
Contains 4 culture containers each with a volume of 10 litres and 5 culture bottles.
Viscubator’s standard models
Model 6/5-4
Contains 6 culture containers each with a volume of 4 litres and 5 culture bottles.
Model 6/5-7
Contains 6 culture containers each with a volume of 7 litres and 5 culture bottles.
Model 6/5-10
Contains 6 culture containers each with a volume of 10 litres and 5 culture bottles.
Propagation of cultures
Propagation of lactic acid cultures occurs through the following 5 stages:
- Milk is added to the Viscubator containers and then heated to pasteurisation temperature, which is typically around 90°C and held at this temperature for 15-30 minutes
- After pasteurisation, the milk is cooled to inoculation temperature between 18°C and 45°C, depending on the bacterial composition to be used. Normal inoculation temperature for cheese cultures: 18-19°C, for butter cultures: 20-22°C and for yoghurt cultures: 42-45°C
- Inoculation involves adding a specific amount and type of bacterial culture to the mixture. Stir the mixture to distribute the bacteria throughout the milk.
- Once inoculation has taken place, the bacteria begin to multiply. The incubation period depends on the type of bacteria in the culture and lasts between 3 and 20 hours. When the mixture has started to thicken, after about 18 hours, stir again.
- Cooling the culture. Once the culture has reached the correct pH, it is cooled to around 10-12°C to prevent the bacteria from multiplying further
Viscubator’s construction
The Viscubator is manufactured in a compact design of highly polished, all-welded AISI 304 stainless steel. Externally it is 180 grit sanded and internally the surface is pickled and passivated. The incubator is insulated with 30 mm mineral wool and comes with 4 adjustable legs and 4 foot plates.
The top plate is made of 3 mm AISI 304 stainless steel and is easily removable for cleaning the inside of the water bath. The temperature of the water bath is electronically adjusted (+/- 5°C) so that pasteurisation, incubation and cooling can be controlled. The water is heated by heaters and usually cooled by waterworks water. During the propagation process, a circulation pump ensures that the temperature is uniform throughout the water tank.
If desired, heating can be done indirectly with steam from a plate heat exchanger.
Further cooling of the viscubator can be done with ice water using a plate heat exchanger to be connected to an existing external ice water system.
Connections:
- Tap water: NW 25
- Steam: NW 25
- Chilled water: NW 40
- Other connections on request