Hard cheese production line
from 300 kg cheese per day
from 900 kg cheese per month
Hard, semi-hard, soft and pickled cheeses are produced on this line
Milk reception station
Press of cheese
Cheese demoulding machine
Cheese salting bath
Video of work
за счет грамотных
Milk which was accepted by quality and quantity, is normalized according to fat weight fraction, is pasteurized and cooled till the coagulation temperature. As a result of junket processing the whey is formed and moved away.
To reduce excessive acidity in the process of the curd processing and to prevent it from drying out, drinking water is added into the cheesemaker. The finished cheese curd is pumped into a forming machine / whey separator. Next, the moulds with cheese grain is transferred to the pressing zone.
After pressing the cheese is pressed out and sent to the salting in the pool. Further dried cheese is packed in a film.
Packed cheese is placed on stationary racks for ripening. In the cheese storage, maturation regimes are maintained according to the technological requirements of the cheese ripening process. The ripened cheese is placed in corrugated cardboard boxes and prepared for sale.