Cream separator, butter mixer and milk pasteurizer in cheese production line
The cheese production line includes a lot of equipment. These powerful equipment work together to turn raw materials into cheese. Among these important equipment, cream separator, butter mixer and milk pasteurizer are particularly important. Their performance determines the quality of the final product cheese.
Different cheese production lines can produce different cheese products. As for the classification of cheese products, it is not so simple, because there are several types of classification. We can classify cheese according to the type of milk, clotting method, moisture content and fat content.
I distinguish between the following types of cheese:
Soft cheese. This kind of cheese includes soft cheese that needs to be matured. In addition, this kind of cheese also includes soft cheese that does not need to be matured, that is, so-called fresh cheese, such as Chevy cheese. I have to admit, I personally like this kind of cheese best. What's better than having a delicious breakfast with Philadelphia cheese on a crisp bun, a thin slice of ham and fresh fluffy fried eggs? Sounds delicious, doesn't it? Well, I think I'm a little carried away. Let's move on to the next cheese.
Semi hard cheese. As you might guess, these cheeses get their name because they have less moisture than soft cheeses. Excess moisture can be extracted by aging for a longer time. The most prominent representatives of this cheese are cheddar cheese, Gouda cheese and Edam cheese.
Hard cheese. I'm sure you think we can't live without this cheese. Yes, you are right! As you can guess, in order to make the cheese harder, it must mature longer. In addition, usually, if milk has less fat, the cheese is harder and crisper. The most popular representative of this cheese is parmesan cheese.
Swiss cheese. Yes, I divide this cheese into a separate kind. Maybe you'll ask me why. Well, that's clear, because these cheeses have their typical "holes" in structure. After all, these "holes" form special bacteria, which in turn give these semi-hard cheese an unusual and unique taste and flavor, making it so special. The most prominent representatives of this kind of cheese are Swiss cheese and Emmenthal cheese.
Whey cheese. This is a special kind of cheese. As you can guess, it is made of whey. Protein is added to the starter of cheese and then added to the starter of cheese.
Cheese with mold. We can't live without them! I don't know about you guys, but for me, this cheese is definitely outstanding. I think it must be an incredible coincidence that milk and mold met in a dark and humid place to produce such delicious cheese. You can't see anything special here, can you? In my opinion, a small miracle must have happened. After the cheese was covered with mold, I found a reckless man who bravely tried this cheese with mold.
Salted cheese. I can't help distinguishing this soft cheese into a separate cheese. This is due to the salt water itself, in which these soft cheeses mature. I believe everyone has tried salted cheese at least once in their life. Do you have any questions? You shouldn't have done that! Have you ever eaten sulconi cheese or provoron cheese? No, what about mozzarella cheese? Look, I told you! Here, I would also like to emphasize two subtypes of cheese: the so-called "pull" cheese, such as mozzarella cheese, and the "no pull" cheese, such as goat milk cheese.
Processed cheese. Many experts don't think this kind of cheese is real cheese at all.
As a manufacturer engaged in cheese production, we should judge the cheese production line according to the needs of our own cheese products. Different cheese production lines can be customized, so as to make the future cheese production more perfect. After determining our own cheese product demand, we will choose the scale and technical performance of the cheese production line, design our production plan in advance, and determine the future development direction through communication and exchange with the cheese production line manufacturers.