1) The milk is pasteurized at 74 C and pre-heated to 50C prior to feed to the UF-plant.

2) The milk is concentrated in the UF-plant to the dry matter required.

3) The milk concentrate (retentate) is pasteurized and homogenized and pumped batch tanks.

4) In the batch tanks, the additives, except rennet and salt, are dosed.

5) Via a double dosing pump the retentate and rennet are metered in correct quantities. This Feta is mixed with a static mixer and pumped to the filling station.

6) In the filling plant the empty tins are placed on the conveyors, and are sprayed inside before filling - to prevent the cheese sticking to the sides and base of the tins.

7) From the spraying station the tins are transported to the filling station where they are 1/3rd filled 1st time.

8) The tins are now transported on on a continuous belt and after approx. 20 min they return to the filling station where they are filled with 2nd layer. 4 kg tins are filled at the 1st filling. 16-20 kg tins are normally filled at the 3rd or 4th dosing.

9) When the tins have been dosed for the last time they are released from the loop conveyor and are transported up to the cutting station where the cheese is cut vertically.
Normally for 16-20 kgs tins (4 layers), each layer is split up in 8/10 pieces, so that the tins will contain 32/40 pieces, each weighing approx. 500 g.

10) After cutting the tins are transported to the paper feeder where 1 pc. of parchment paper is placed on top of the cheese.

11) Next step is the salt dosing where a pre-set quantity of salt is added automatically.

12) After the salt dosing the tins are transported to the automatic closing machine where the lids are placed.

13) After the lid placing a label is placed on the tin. This label covers information on production date, date of expiry and batch number. A cardboard box is manually placed on top of the tin. This is closed automatically via a turning of 180 degrees.

14) The tins are now turned again, and the box is printed with the production date, date of expiry and batch number. If needed the name of the client can also be added.

15) The tins are now ready for palletizing, and this is usually done manually

16) The tins are now placed in a heated store for 1-3 days where they are turned 1-2 times by means of the automatic turning unit.

17) After the heated store the tins are placed in a cooling store where they also are turned, if necessary, otherwise they are ready for sale once they have cooled to approx. 50C.

18) Alternative filling by use of a Tetra-Brick Machine, 500 gr or in pots or jars

Further topics

Microfiltration for bacteria removal

Centrifugation for bacteria removal