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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
50KW Automatic Cheese Making Machine For Cheddar Cheese Production
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 Sus316l | Capacity | 500L/1000L/1500L/2000L |
|---|---|---|---|
| Power | 50KW | Application | Dairy Field, Specially For Producing Cheese. |
| Product Name | Cheese Making Machine For Sale | ||
| High Light | Cheddar Cheese Making Machine,50KW Cheese Making Machine,Sus304 Automatic Cheese Making Equipment |
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Product Description
The main ingredient of cheese is milk. Cows, goats, sheep, buffalo or a mixture of these milk can be used. Cheese can be made from raw milk or pasteurized milk. Raw milk gives finished cheese different flavor and texture. For safety reasons, cheese made from raw milk must be aged for at least 60 days. The composition of milk has a great influence on the properties of cheese. Milk is usually used in cheese production. Factors such as the ratio of protein to fat can be changed by skimming excess fat or adding cream, depending on the processed cheese. Skimmed milk, powdered milk, condensed milk or ultrafiltration residues can be added to change the total milk solids. Calcium content is important because it plays a major role in blood coagulation, so calcium chloride is often added. The pH of milk is usually adjusted. The salt content was optimized. In addition, milk can be colored with mahogany.
Step 1: collect fresh milk in the processing plant
Most cheese is made from fresh milk. Therefore, the first step is to collect fresh milk in the processing plant.
Step 2: pasteurizer
The second step is to heat the milk, also known as pasteurization. Beyond has developed equipment for pasteurization of milk, namely pasteurizer.
3. Cheese jar
After filling the cheese jar, add the culture and rennet. Starter and rennet coagulate the protein to form a solid substance (curd) and leave water (whey). Beyond has developed equipment for this process: cheese barrel.
4. Preloading cylinder or vertical filling
Whey / curd is pumped into a preloading cylinder from which cheese of various sizes can be cut. These blocks then enter a circular cheese mold (or other shape). Beyond has also developed equipment for this part of the process: preloading tank and vertical filling.
5. Cheese press
The fifth step is to compress the curd. After cutting the curds of different sizes in step 4, the curd particles enter the cheese mold for compression. In this way, the water is discharged from the curd and most of the whey is discharged; Granular curd residue. This is the source of cheese roundness. At beyond, we have been able to manufacture and deliver many equipment for this process on cheese farms and larger processing plants. Therefore, we have rich experience in cheese press and cheese mold processing equipment.
6. Brine bath
The next step is to soak the cheese in salt water. This part of the process adds flavor to the cheese and improves its shape and texture. This extends the cheese. More about cheese brine.
7. Maturity
Finally, time ripens the cheese. This is done in the warehouse, where the temperature and humidity are very important. We do not provide such equipment, but we work closely with professional companies in this field. The ripening period of cheese ranges from four weeks to more than a year, and its duration determines the taste of cheese. The longer the cheese ages, the hotter it tastes.
Cheese production using production line equipment
These are the steps of cheese production. Each cheese factory has its own characteristics and creates unique cheese. We provide you with the best equipment. We use the latest technology and fully developed equipment.
Most cheese is made from fresh milk. Therefore, the first step is to collect fresh milk in the processing plant.
Step 2: pasteurizer
The second step is to heat the milk, also known as pasteurization. Beyond has developed equipment for pasteurization of milk, namely pasteurizer.
3. Cheese jar
After filling the cheese jar, add the culture and rennet. Starter and rennet coagulate the protein to form a solid substance (curd) and leave water (whey). Beyond has developed equipment for this process: cheese barrel.
4. Preloading cylinder or vertical filling
Whey / curd is pumped into a preloading cylinder from which cheese of various sizes can be cut. These blocks then enter a circular cheese mold (or other shape). Beyond has also developed equipment for this part of the process: preloading tank and vertical filling.
5. Cheese press
The fifth step is to compress the curd. After cutting the curds of different sizes in step 4, the curd particles enter the cheese mold for compression. In this way, the water is discharged from the curd and most of the whey is discharged; Granular curd residue. This is the source of cheese roundness. At beyond, we have been able to manufacture and deliver many equipment for this process on cheese farms and larger processing plants. Therefore, we have rich experience in cheese press and cheese mold processing equipment.
6. Brine bath
The next step is to soak the cheese in salt water. This part of the process adds flavor to the cheese and improves its shape and texture. This extends the cheese. More about cheese brine.
7. Maturity
Finally, time ripens the cheese. This is done in the warehouse, where the temperature and humidity are very important. We do not provide such equipment, but we work closely with professional companies in this field. The ripening period of cheese ranges from four weeks to more than a year, and its duration determines the taste of cheese. The longer the cheese ages, the hotter it tastes.
Cheese production using production line equipment
These are the steps of cheese production. Each cheese factory has its own characteristics and creates unique cheese. We provide you with the best equipment. We use the latest technology and fully developed equipment.
| A. Application: Cheese vat is used in dairy field, specially for producing cheese. It is the necessary equipment for processing different kinds of cheese. |
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| B. Working flow: Milk enters into the vat from the inlet through the filter, they are heated and fermented in the vat, further stirred and cut. Then the whey from fermented milk is discharged from the outlet, the cheese is remained in the vat. |
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| C. Features: 1. With jacket for heating and temperature keeping, or cooling to certain temperature for the milk become rigid 2. Parts contacting with product are all made of high grade stainless steel, comply with food grade sanitary standard. 3. With temperature control system, auto control the agitator, auto press the cheese to drain the milk whey 4. Evenly cutting and stirring, whey is highly separated. |
Parameter and machine list:
| No. | Name | Model | Technical |
| 1 | Cheese vat | 500L | 1. Materia:SUS304; 2. Triple layers with PU as insulation and dimple pad jacket for heating and cooling; 3. Ellipse shape, 4. Two agitators,one is for mixing, the other one is for cutting cheese to small pcs; 5. Agitator is able to move from one end to another; 6. Temperature auto control panel; 7. Auto discharge whey outlet etc. 8. Electric power: 380V,50HZ, 3phases; if other requirement can be customized EXW price shanghai factory |
| 2 | Cheese vat | 1000L | 1. Material: SUS304 stainless steel 2. With dimple pad jacket and PU insulation 3. Two agitators, one is for mixing, the other is for cutting cheese into small pieces. Agitators are able to move from one side to the other 4. Temperature automatic control panel, automatic discharge whey outlet 5. The cheese vat platform will be prepared by user; 6. Electric power: 380V,50HZ, 3phases; if other requirement can be customized EXW price shanghai factory |
| 3 | Cheese vat | 1500L | 1. Material: SUS304 stainless steel 2. With dimple pad jacket and PU insulation 3. Two agitators, one is for mixing, the other is for cutting cheese into small pieces. Agitators are able to move from one side to the other 4. Temperature automatic control panel, automatic discharge whey outlet 5. The cheese vat platform will be prepared by user; 6. Electric power: 380V,50HZ, 3phases; if other requirement can be customized EXW price shanghai factory |
*Duration of Guarantee:
1. within 12 months since the installation and commissioning of equipment are finished, If the defects of equipment and spare parts result from the seller, the seller will supply spare parts and maintenance by free of charge. If the defects result from the buyer’s improper use of equipment, seller will charge the cost of maintenance and spare parts.
2. After 12 months since the installation finished, if the equipment and spare parts are defected, the seller will charge the cost of maintenance and spare parts.
3. If Buyer request Seller and engineer to Buyer's factory, buyer should supply seller’s workers the round trip air tickets and $80 dollars for each worker per day. And the local traffic, accommodation and lodging fees should also be available.
*installation terms:
1. 50-60 days for installation and commissioning.
2. BEYOND CO., provide installation, commissioning of all equipment supplied by BEYOND CO., as stated in the quotations.
3. buyer provide round way air tickets,local traffic , room and board,in addition pay $100 per day for each engineer.
Pasteurization –
The normal temperature and time for pasteurization of cheese milk are:
LTLT (low temperature and long time, i.e. 63 ° C, lasting for 30 minutes)
HTST (high temperature and short time, i.e. 71 ° C, lasting for 15 seconds)
Adding calcium chloride – excessive heat treatment will lead to precipitation of some calcium salts in milk, which will lead to slower curdling and weaker curdling, which can be corrected by adding 0.01-0.03% calcium chloride to milk.
Add Starter – Starter is the core of cheese. A bad cheese, the quality of cheese is very low. The usual time for adding the starter at 30-31 ° C is 0.5 to 1% of milk.
Addition of rennet – Rennet is added when it is determined that the acid is developing at the desired rate. When the acidity of milk increased by 0.02%, rennet was added at 30 ° C. After adding rennet for 25 to 30 minutes, start to cut the curd.
Coagulation - The first sign of coagulation is that the bubbles stirred to the milk surface take longer to crack. When the spatula is dipped in the milk and taken out, it will form tofu slices.
Cutting - Cutting the solidified material into cubes of specific size, which can be cut horizontally and vertically through the wire mesh.
Cooking - This refers to heating the tofu pieces within 15 minutes after cutting.
Whey Removal - This step involves removing whey from the curd.
Slice - This step is a combined operation of packaging, flipping and pilling the tofu.
Salting - This step involves adding salt to the cheese block. The salt in the cheese can enhance the flavor, body and texture, and then it is sent to the cheese storage room under the control of temperature and relative humidity.
Any deviation of processing parameters will lead to completely different texture and new form of cheese.
Benyou Machinery can design and manufacture the cheese production line according to customer needs. Professional mechanical engineers will create customized plans for you, so that the mechanical equipment can meet the actual production needs. You can choose from the cheese production line manufacturing to installation and transportation with confidence.
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