Fully Automatic Yogurt Production Line 1000L Flavored Cheese Processing Machine

                          Full Automatic 1000L Stainless Steel Flavored Cheese Proction Line

1. Picture and Instruction :

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.

DESCRIPTION:

Cheese making involves a number of main stages which are common to most types of cheese.
For example, the main stages for production of hard and semi-hard cheese are illustrated schematically on the block chart in Figure 14.1.
The cheese milk is pretreated, 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 to a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size to facilitate expulsion of whey. During the rest of the curd making process the bacteria grow and form lactic acid, and the curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated according to a preset program. The combined effect of these three actions - growth of bacteria, mechanical treatment and heat treatment - results in syneresis, i.e. separation of whey from the curd grains. The finished curd is placed in cheese moulds, which determine the shape of the finished cheese. The cheese is pressed, either by its own weight or by applying pressure to the moulds. Finally, the cheese is coated, wrapped or packed. Most kinds of cheese will ripened in the ripening room for deferent period.