Ricotta line productio

Ricotta line production

Производительность:
from 1 ton of milk

Персонал:
2 people

Площадь:
18 sq.m

Ricotta is a dairy product that is the result of acid fermentation with whey heating.

Equipment set

Capacitive equipment

Pasteurizing equipment

Coagulant (flocculator)

Сentrifugal pump

Drain trolley for cheese moulds

CIP-washing

Line main directions

Production of ricotta allows to process whey. Ricotta is the result of acid fermentation with whey heating. The process of heating (up to 86 ° C) does not last very long, and proteins are prepared for acid coagulation. At higher temperatures, the curd is drier. For acid coagulation, lactic or citric acid is commonly used.

Конструкция линии Знания,
подтвержденные
опытом
оборудование Вариативность
запуска
проекта
соответсвие требованиям контроля качества Соответствие системам
контроля качества
и безопасности
труда
Оборудование из пищевой нержавеющей стали Оптимизация инвестиций
за счет грамотных
проектных решений

Technological operation

In the production of ricotta its most often used the curd that is produced when making cheese from fresh milk using rennet.

Coagulation occurs at a temperature of 80-90 degrees Celsius, so the whey is boiled again.

There are several producing methods, but the traditional method is a relatively rapid heating of the whey to 80 degrees, a decrease the fire and a slow temperature increase to 90 degrees. At this time, flakes of cheese begin to emerge. The temperature and time of heating depend on the acidity of the raw material and its freshness.

Порядок ввода в эксплуатацию:

Порядок ввода в эксплуатацию

Get a specialist consultation