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Dairy Processing Machinery
1t Per Day Mini Cheese Pricessing Unit, Quality Investment Project
| US$50,000.00 - 10,000,000.00 | 1 Set (MOQ) |
Port:
Shanghai, China
Production Capacity:
20 Unit/Year
Payment Terms:
L/C, T/T, Western Union
Shanghai Shangwang Machinery Manufacturing Co., Ltd.
Shanghai, China
Last Login Date:
Jun 20, 2021
Business Type:
Manufacturer/Factory
Main Products:
Milk Production Line, Juice Production Line, Dairy Production Line, Bottled Water Production Line, Dairy Equipment, Collagen Production Line, CIP Machine, Water Treatment Machine, Stainless Tank, Pasteurizer
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Product Description
Company Info
Basic Info.
Process
Thermal Processing
Power Source
Electric
Certification
ISO9001
Automatic Grade
Automatic
Application
Milk, Yogurt, Cheese
Customized
Customized
Capacity
200kg/Day~10t/Day
Material
SUS304 & SUS316
Trademark
Shangwang
Transport Package
Wooden Case
Origin
Shanghai
HS Code
8434200000
Product Description
Application:
The cheese milk is pre-treated, possibly pre-ripened after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate into a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size - primarily to facilitate expulsion of whey.
During the rest of the curdmaking process, the bacteria grow and multiply and form lactic acid from the lactose. The curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated, according to a pre-set program. The combined effect of these three actions - growth of bacteria, mechanical treatment and heat treatment - results in syneresis, i.e. expulsion of whey from the curd grains. The finished curd is placed in cheese moulds, mostly made of plastic, which determine the shape and size of the finished cheese.
The cheese is pressed, either by its own weight or more commonly by applying pressure to the moulds. Treatment during curdmaking, pressing, brining and storage conditions determines the characteristics of the cheese.
Finally, the cheese is coated, wrapped or packed.
Flow chart:
Picture of machine:
End Product:
Our company:
The cheese milk is pre-treated, possibly pre-ripened after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate into a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size - primarily to facilitate expulsion of whey.
During the rest of the curdmaking process, the bacteria grow and multiply and form lactic acid from the lactose. The curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated, according to a pre-set program. The combined effect of these three actions - growth of bacteria, mechanical treatment and heat treatment - results in syneresis, i.e. expulsion of whey from the curd grains. The finished curd is placed in cheese moulds, mostly made of plastic, which determine the shape and size of the finished cheese.
The cheese is pressed, either by its own weight or more commonly by applying pressure to the moulds. Treatment during curdmaking, pressing, brining and storage conditions determines the characteristics of the cheese.
Finally, the cheese is coated, wrapped or packed.
| Specification of Cheese vat | |
| Maximum volume | 500L |
| Material | SUS304 |
| Electrical source | 380V,50Hz |
| Motor power | 1.1kw |
| Whey drain hole (mm) | 38 |
| Agitator control | VFD |
Flow chart:
Picture of machine:
End Product:
Our company:
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