Cheese - including mozzarella and blue cheese

FETA cheese by Ultrafiltration

Some countries may not allow the use of GDL (Glucono Delta Lactone)

1) The milk is pasteurized at and pre-heated 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, certain additives 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.

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

8) The tins are now transported on on a continuous belt and after they return to the filling station where they are further filled.

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..

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.

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..

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 where they are turned.

17) After the heated store the tins are placed in a cooling store where they also are turned, if necessary

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

For more information or to discuss your requirements please contact us.
Contact John Watson

John Watson
Office: +44 1224 861 507
Mobile: +44 7931 776 499
jw@dairyconsultant.co.uk

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