Cheese making machine for sale cheese factory equipment mozzarella cheese production line
What is needed to turn perishable milk into a more durable food is obviously cheese. Our cheese manufacturers use only four ingredients to turn fresh milk into raw cheddar: milk, starter, rennet, and salt. This is a practical process, which requires careful attention to every detail and step. Our dairy cow is based on the seasonal changes in the diet of the pasture. The cheese manufacturer responds to the subtle changes in the milk by accurately measuring and adjusting the acidity, moisture and salt content, so as to produce a consistent delicious product that truly reflects the land it comes from. Follow us to learn how cheese is made.
Plate pasteurizer(3 sections)
Technical parametre: 5
ºC→65
ºC(homogenization)
→85~95
ºC(15S)
→5
ºC
This unit can be connect with separator, homogenizer, flash evaporator & degasser ect. this unit is used as Pasteurizer (widely used in fresh milk, milk beverage, juice, tea, alcohol, ice cream ect.) ,and also pre-sterilize material when producing Pasteurized milk(long life milk).
This machine has features of high heat recovery, lower energy cost, strict design on the construction and easy operation, simple maintenance.
Control type:
Full-automatic control
(PLC with touch screen),
Semi automatic PID Control.
Standard attachments:
A. Plate heat exchanger;
B. Material-balance bucket;
C. Hot water-balance drum;
D. Hot water pump;
E. Product pump;
F. Steam & water mixer;
G. Electricity box;
H. Stainless steel pipes and valves etc.
I. PLC and color touch screen;
Production capacity: 500L-20T/H
Condition: New
Brand name: Shanghai Beyond;
Type: whole processing Line/turnkey project/fruit and vegetables processing/dairy processing/beverage processing
Voltage: 220v/380v
Power(W): 100-200kw
Weight: Different size different weight/customized
Dimension(L*W*H): Different size different dimension/customized
Certification: CE&ISO
Warranty: 12 months/1 year
After-sales Service Provided: Engineers available to service machinery overseas
Main material: SUS304 or SUS316
Control type: automatic, semi-automatic
energy consumption: Low consumption with high efficiency
capacity: 500-10000L/H-customized
installation period: 1-3months
Period time: 30 days-120 days
Cups material: pouches, paper box, glass bottle, pet bottle, glass bottle
Product storage condition: room temperature; low temperature;
Cheese processing line
1. At about 8:00 a.m., fresh milk transported from the dairy was pumped into the vat in the cheese workshop. We use all the milk produced by the cattle that morning and the night before.
2. The hot water circulates in the cylinder wall, gently heats the milk, and then adds the starter to start the ripening process. A starter culture is a mixture of microorganisms that consume lactose (lactose) and convert it into lactic acid. This starts to reduce the pH value of milk, which contributes to the development of flavor.
3. After about an hour, add chymosin. Rennet is an enzyme that coagulates milk into semi-solid curd. Within 30 minutes, the whole barrel was filled with gel curd.
4. The curd is cut into ¼ An inch cube begins to separate the curd from the whey. About 90% of milk is separated into liquid whey; The other 10% forms soft semi-solid clots.
5. The curd is stirred in the whey and heated to more than 100 ° F, which is the ideal temperature for the growth of the starter culture. The stirring was stopped after about 75 minutes. Once the curd was solidified, the whey test sample showed a decrease in pH, indicating that the culture was growing (producing lactic acid).
6. Below the whey, the curd is pushed to the back of the barrel, where they begin to combine into a solid "bag". Now the whey can begin to drain.
7. The whey is discharged into the underground water tank and then used to fertilize our farmland. The curd forms two bread like packets on both sides of the vat.
8. In order to continue the cheese cutting process, the package is cut into thin slices, then repeatedly turned over and stacked together. This action helps to combine the curds together and create a uniform environment for the starter culture to continue acidification, so that the cheese can develop correctly.
9. When the slabs reach the required pH value, they are ground into smaller pieces, called "fingers". Grinding increases the surface area available for salt addition and helps to form a layered, friable cheddar texture.
10. Use a pitchfork to throw the curd finger into the jar and quickly cool it to about 90 ° F. This cooling makes it easier for the curd to absorb salt and discharge more whey, which helps the curd retain the added salt.
11. Adding salt is a key step in cheese making. Salt contributes to the flavor of the final product, promotes the excretion of whey, and acts as a natural preservative.
12. Weigh the cured cheese and pour it into the iron ring.
13. At about 3:00 p.m., about 7 hours after the first delivery of milk, lift the ferrule onto the press. The press exerts a steady pressure on the ring overnight, allowing the fingers to weave into 40 pounds of solid cheese.
14. The next morning, open the iron ring, vacuum seal the iron pieces and send them to the cooler, where they will age in the next six months to four years.
15. After six months to four years of aging, use the pneumatic cutter nicknamed "Slice" to cut a 40 pound cheddar into pieces ½ To 10 pounds. (Some are cut by hand.) Each piece should be weighed, bagged or waxed, and then labeled. It is all done manually. Our bagged cheese is sealed with a vacuum sealing machine.
16. Many of our ½ Two coats of wax were applied to the two pound, one pound and two pound blocks. This involves immersing them in the melted wax four times by hand: once at each end in clear wax, and one at each end in brown wax. After the wax cools, label the block and box it.
This is the whole process of cheese manufacturing and packaging, which includes many different processes. It is also repeated by many cheese processing plants. With efficient cheese processing machinery, we digitize this process, so that we can produce cheese products with the same taste and quality on a large scale.
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FAQ
1 ) Q: How can we visit your factory?
A: If you come from abroad, air to shanghai airport, then we can pick you up at airport.
2) Q: How do you ensure the quality of your products?
A: Our Company is a state owned enterprise with more than 16 years experience , strict operation policy is performed, advanced processing machines guarangtee the precision of all components, workers with operation license, parts get multiprocessing, transmission& electrical parts are of international famous brand. Series of test and inspection are done in the whole producing state.
3) Q: What payment methods your company accept?
A: We accept most of the payment methods , but mainly accept T/T, L/C at sight .
4) Q: How long is the warranty time for your products?
A: Our officially promised warranty time is 12 months after commissioning .
5) Q: I am new in this field,can you supply us turnkey services?
A: YES.We can supply all the system including Market Analysis/Product Analysis/Location Choice/Processing Flow Design/Equipment Layout Design/Building Design direction/Equipment mode selection/Equipment Manufacturing/Equipment Mounting/Equipment Debugging/Worker Training.
6) Q: What ' s the shipment terms and delivery time of your company?
A: Well, the delivery time depend on the quantity of your order. Usually is 20 days . For some customized machine 30 days is necessary.
7) Q: Can you supply OEM services?
A: Yes,we have our R&D team,and we have more than 400 workers with workshop area 75000 square meters.
8) Q: Do you give any Discount?
A: I will surely try my best to help you get those by the best price and good service at the same time.
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