Mini cheese factories

Mini cheese factories

Production of various types of cheeses from soft pickled ones (chanakh, suluguni, Ossetian, Adyghe) to hard ones (Russian, Dutch, Yaroslavl, Kostroma), as well as such popular types of cheeses as mozzarella, ricotta, feta cheese.

Табы

Description

Automation

Maintaining the pasteurization temperature.
Cooling to the set temperature and maintaining the fermentation temperature.

Options

Agitator speed control
Heating rate control
Hot water circulation in the jacket

Technical Characteristics

Bath working volume, l*	100	150	200	400	600
Cheese yield, kg/cycle (cycle 3.5 h)	10	12…15	18…20	30…35	55…60
Removable lyre	+	+	+	+	+
Power of installed heating elements, kW	15	15	15	30	30
Power of motor-reducer, kW	0.25	0.25	0.25	0.55	0.55
Voltage, V	380
Maximum heating temperature, ºС	+95
Cooling	tap water (up to +10…+20ºС) ice water (up to +4…+5ºС)
Diameter of product drain pipe DN, mm	80

* The volume of working capacities of cheese factories can be set arbitrarily by the Customer.

Process

How it works

Fresh normalized milk in the right amount is poured into a container for heat treatment. With the help of a thermostat, the required pasteurization temperature is set and the heating is turned on. For efficient heating and reduced heating time, the stirrer must be switched on. After pasteurization and aging cooling is automatically switched on by supplying tap water. When the required temperature is reached, the cooling is switched off. Then starter cultures and components are added to obtain a cheese cloth. For high-quality dissolution of the components and their complete distribution in the volume of milk, it is necessary to turn on the stirrer for a short time. After the formation of the desired consistency of the cloth, it is cut with a cheese lyre and left until the whey leaves the cheese grain. Then produce kneading with partial removal of whey. Next, the finished cheese grain is poured into molds for pressing.