Fresh white cheese production line
Description of the technological process
Following thermal treatment, normalised milk is pumped to coagulation vats at the temperature of inoculation. Addition of the starter initiates the process of fermentation in the coagulation vat. The resulting curd undergoes thermal treatment and is evenly and gently stirred.
Subsequently, part of the whey is separated and the curd thus produced is transported to the moulding and pressing device, where it is mould to achieve the shape and size requested by the customer. The portions of fresh white cheese are put into moulds and finally pressed. Following the pressing phase, multimoulds are emptied and transported to the cleaning station, while the cheese is packed (if warm-packed) and cooled down “in a flow-through” or transported to the cooling chamber (if packed after being cooled down).
The OBRAM fresh white cheese production line consists of the following elements:
Advantages of the OBRAM fresh white cheese production line:
- the fresh white cheese production process, from milk preparation to cooling down, is automatic, with no human participation
- each stage of the technological process is supervised and archived by the central automatic control system
- it is possible to produce fresh white cheese in any shape
- it is possible to produce fresh white cheese with equalised mass
- possibility to adjust fresh white cheese unit mass
- C.I.P. system device cleaning
