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ISO 200 - 50000LPD Plastic Bottle Package Cheese Making Machine With SUS304 SUS316L
|Place of Origin
|Minimum Order Quantity
|Export standard package
|60-100 working days upon receipt of payment and confirmed the drawings
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|200-50000LPD Cheese Line
|Soft Cheese, White Cheese, Unpasteurized Cheese, Matured Cheese, Mazerella Cheese,cream And Butter
|Package For End Product
|Plastic Bag, Plastic Container, Vacuum Package Or Others
|Energy Saving Type, About 100-500kw,
|Main Material For Machines
|SUS304 Or SUS316
Cheese Processing Equipment,
cheese processing plant
Shanghai Beyond Machinery Co., Ltd. is a professional machinery manufacturer based on technical developing. Combining with R&D, manufacturing, installation debugging and training, we are engaged in producing the liquid projects used in Dairy,Fruit &Vegetable juice,Beverage,Tea,Brewing,Flavoring,Pharmacy,Egg,Bone & Meat processing and Daily chemical products etc.
200-50000LPD Cheese Making Equipment Plastic Bottle Package Turn Key Project
Cheese making involves a number of main stages which are common to most typesof cheese.
For example, the main stages for production of hard and semi-hard cheese areillustrated schematically on the block chart in Figure 14.1.
The cheese milk is pretreated, after addition of a bacteria culture appropriateto the type of cheese, and mixed with rennet. The enzyme activity of the rennetcauses the milk to coagulate to a solid gel known as coagulum. This is cut withspecial cutting tools into small cubes of the desired size to facilitateexpulsion of whey. During the rest of the curd making process the bacteria growand form lactic acid, and the curd grains are subjected to mechanical treatmentwith stirring tools, while at the same time the curd is heated according to apreset program. The combined effect of these three actions – growth of bacteria,mechanical treatment and heat treatment – results in syneresis, i.e. separationof 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, eitherby its own weight or by applying pressure to the moulds. Finally, the cheese iscoated, wrapped or packed. Most kinds of cheese will ripened in theripening room for deferent period.
Fresh cow milk, buffalo milk, goat milk, camel milk
or milk powder, or both mixed
|Soft cheese, white cheese, unpasteurized cheese, matured cheese, mazerella cheese, cream and butter
|Fresh milk inlet temperature
|Package for end product
plastic bag, plastic container,
vacuum package or others
|Main material for machines
|SUS304 or SUS316
|Place of Origin:
|More than 10years
|380V 50Hz/110V 60hz/415V 50Hz
|energy saving type, about 100-500kw,
|Cooling water consumption
|Factory space needed
|12 months after commissioning
|After sales service
|Engineers available to service machinery overseas
WORKINGCAPACITY from 1 tons/d up to 50 tons/d
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.