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Erik Steen Hansen of DenmarkI am the person, who has done the trials/production using the Pineapple crusher. So far the crusher has worked very well! -
Director Gerelkhuu of MongoliaYou are always welcome. Glad to work with your company and employees.
Contact Person :
Caroline Wang
Phone Number :
+86-13918793199
Automatic CIP Clean Dairy Processing Plant 200kg/H Cheese Processing Line
Contact me for free samples and coupons.
Whatsapp:0086 18588475571
Wechat: 0086 18588475571
Skype: sales10@aixton.com
If you have any concern, we provide 24-hour online help.
xProduct Details
| Material | SUS304/316L | Control Type | Control Type |
|---|---|---|---|
| Name | Cheese Automatic Processing Line | Capacity | 200kg/h |
| Feature | Automatic CIP Clean | End Product | Cheese |
| High Light | dairy processing equipment,milk processing plant |
||
Product Description
200kg/h Cheese automatic processing line
Technical Data of Cheese Production Line
| Raw material | Buffalo Milk,Cow Milk;Sheep or Goat Milk |
| End Product | Cheese |
| Production Capacity | 50; 100 ; 200 ; 300-500 Kg/h |
| Packing Type For End Product | Aluminum-plastic Film;Paper Box;Vacuum Package |
Description of cheese production line:
1. Turnkey project
2. Semi-automatic or fully automatic
3. Customized design
4. Automatic CIP clean
DESCRIPTION
Cheese making involves a number of main stages which are common to most types of cheese.
For example, the main stages for production of hard and semi-hard cheese are illustrated schematically on the block chart in Figure 14.1.
The cheese milk is pretreated, after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate to a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size to facilitate expulsion of whey. During the rest of the curd making process the bacteria grow and form lactic acid, and the curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated according to a preset program. The combined effect of these three actions growth of bacteria, mechanical treatment and heat treatment results in syneresis, i. e. Separation of whey from the curd grains. The finished curd is placed in cheese moulds, which determine the shape of the finished cheese. The cheese is pressed, either by its own weight or by applying pressure to the moulds. Finally, the cheese is coated, wrapped or packed. Most kinds of cheese will ripened in the ripening room for deferent period.
BENEFIT
1. Opportunity to realize products with customized recipes.
2. Opportunity to produce more than one product with the same processing line.
3. High quality of the final product keeping an elevated nutritional value.
4. Wide customization of the final product.
5. Maximum yield, minimum production waste.
6. Highest energy savings thanks to the most advanced technologies.
7. Complete line supervision system through monitoring of every process phase.
8. Recording, visualization and printing of all daily production data.
CONSTRUCTION FEATURES
Working capacity from 1 tons/d up to 50 tons/d
Products - Cheddar cheese
- Emmenthal cheese
- Gouda cheese
- Tilsiter cheese
- Mozzarella cheese
- Blue veined cheese
- Camembert cheese
- Cottage cheese
- Quarg
- Processed cheese
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