| Customization: | Available |
|---|---|
| Process: | Small Dairy Cheese Making Machine |
| Power Source: | Electric |
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cheese processing line from fresh milk
Cheese is a fermented milk product with properties similar to common yogurt. It is made through the fermentation process and also contains healthy lactic acid bacteria. However, the concentration of cheese is higher than that of yogurt, similar to solid food, and its nutritional value is therefore more abundant. Each kilogram of cheese products is made from 10 kilograms of concentrated milk, which is rich in nutrients such as protein, calcium, fat, phosphorus, and vitamins. It is a pure natural food. In terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk.
The production method of cheese is to first rapidly pasteurize fresh milk (70 ºC for a few seconds or 66 ºC for 15 seconds). Then add a fermenting agent (Streptococcus genus), and the sugar and lactose in fresh milk begin to transform into lactic acid. When the appropriate acidity is reached, rennet is added to denature the milk protein and produce "clots". Cut the clot into slices and dry it by steam blanching. The temperature of steam depends on the type of cheese produced. The blanching method can cause the cheese particles to contract, condense, and squeeze out the clots. Acidity, temperature, and freshness of cheese all accelerate the formation of clumps. The clots settle to the bottom of the bucket, piling up together, and the precipitated whey flows out from the bottom of the bucket. Chymosin, acid, and hot olives cause changes in casein, causing the clot to transform from rubber like to dough like. Cut the clot into small pieces, add salt to dissolve certain proteins and aid in kneading, while also controlling the activity of bacteria during the maturation process appropriately. Put small pieces of curd into a mold and press to dry to make cheese. Finally, flip, rinse, add oil, and wrap the cheese, then put it into storage and let it ripen. The taste and variety of cheese depend on the manufacturing process and the chosen fermentation strain.
| Type | Cheese processing production line |
| Material | Stainless steel SUS304 |
| Capacity | 500-5000kg/h |
| Application | Edible cheese |
| Our name | 20-30kg/h output cheese processing line from fresh milk |
Process flow:
1.Raw milk storage
2.Filter
3.Preheat
4.Separation
5.Homogenization
6.Temporary storage
7.Sterilization
8.Precooling/Fermentation
9.Mixing (cheese vat)
10.Pressing and molding
11.Cutting or Packing
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cheese processing line from fresh milk
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