Technical Data of Cheese Production Line
| Raw material |
Buffalo Milk,Cow Milk;Sheep or Goat Milk |
| End Product |
Cheese |
| Production Capacity |
50; 100 ; 200 ; 300-500 Kg/h |
| Packing Type For End Product |
Aluminum-plastic Film;Paper Box;Vacuum Package |
Description of cheese production line:
1. Turnkey project
2. Semi-automatic or fully automatic
3. Customized design
4. Automatic CIP clean
DESCRIPTION
Cheese making involves a number of main stages which are common to most types of cheese.
For example, the main stages for production of hard and semi-hard cheese are illustrated schematically on the block chart in Figure 14.1.
The cheese milk is pretreated, after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate to a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size to facilitate expulsion of whey. During the rest of the curd making process the bacteria grow and form lactic acid, and the curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated according to a preset program. The combined effect of these three actions growth of bacteria, mechanical treatment and heat treatment results in syneresis, i. e. Separation of whey from the curd grains. The finished curd is placed in cheese moulds, which determine the shape of the finished cheese. The cheese is pressed, either by its own weight or by applying pressure to the moulds. Finally, the cheese is coated, wrapped or packed. Most kinds of cheese will ripened in the ripening room for deferent period.
CONSTRUCTION FEATURES
Working capacity from 1 tons/d up to 50 tons/d
Products - Cheddar cheese
- Emmenthal cheese
- Gouda cheese
- Tilsiter cheese
- Mozzarella cheese
- Blue veined cheese
- Camembert cheese
- Cottage cheese
- Quarg
- Processed cheese
Audited Supplier 
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