
Semi-hard pressed cheeses
production line
Capacity from 150 kg cheese per cycle
Staff: 4 people
Square: 473 sq.m
Hard, semi-hard, soft and pickled cheeses are produced on this line/
Suitable for small cheese-making factories.
All cheese making operations are done manually.
The APS Quality standard allows manufacturers to obtain
the highest quality product at the end of the process chain
Prepared milk moves to the cheese vat. Milk is heated up and leaven and ferments are added in it. The processes of milk coagulation and the formation of a cheese curd take place in the cheese maker. Cheese curd is cut and mixed up in automatic mode. Depending on kind of the cheese the temperature can be chosen in cheese vat. The cheese curd is pumped up from cheese vat to forming press-trolley. The cheese grain is pressed into a layer, which is then manually cut into bars.
Bars of cheese are placed in cheese moulds. Cheese moulds are put under vertical press. The pressing process takes from 40 minutes to 1 hour, depending on the size of the moulds and the type of cheese being prepared. At the end of the pressing process, the moulds are sent to the cheese pressing area. The operator manually places the cheese mould on the de-moulding machine, where the lid is taken away and the cheese is removed from the mould.
The cheese heads are sent to the salting bath. The cheese salting time is about a day. From the salting site the cheese heads are sent for drying and then to primary packaging and ripening.
Vertical type of cheese maker.
Closed execution.
Double-O shape.
Sloping bottom.
Steam heatting.
Capacity 220kg
Stainless steel construction
Microperforated moulds
Stainless steel construction
Stainless steel construction