The process of automatic cheese equipment assembly line
The process of automatic cheese equipment assembly line for pasture: raw milk receiving → standardization → sterilization → cheese tank injection → adding starter → adding rennet → curding → cutting → mixing and molding → whey discharge → demoulding → shredding → salting → ripening. Automatic dairy production equipment after fermentation, and then cooling filling of a cow milk products. Yogurt is divided into solidified type, mixing type and add a variety of juice jam and other accessories of fruit flavor type. Yogurt not only retained all the advantages of milk, and some aspects of the processing process also foster strengths and avoid weaknesses, become more suitable for human nutrition.
Equipment features:
The system is a canister structure with circulating milk pumps and stainless steel piping, and is equipped with CIP cleaning balls. Easy to operate, low labor intensity, and easy to clean thoroughly. Preheating system, sterilization system, refrigeration system, filling system can be started at the same time and separately, not involved in each other. Improve the continuous production capacity, make the use of equipment more convenient.
Temporary storage tank: 4 degrees of refrigeration, can effectively increase the shelf life of milk, so that the milk will not deteriorate.
Filter: filter cow hair, through the pipeline link filter
Homogenizing machine: crushing fat balls, after homogenizing, fat down, with homogenizing machine after the milk will be white.
Sterilization machine: generally at 60 degrees, in order to prevent the breeding of large intestine inside, resulting in milk deterioration
Buffalo milk — although the yield of buffalo milk is lower, but the protein, amino acid, milk fat, vitamins, trace elements contained in milk are higher than black and white milk. According to the country about scientific research department determination, water milk quality is very good, can be said to be excellent in milk, its value is equivalent to black and white milk two times, suitable for children to grow and develop and fight aging zinc, iron, calcium content is particularly high, amino acid, vitamin content is very rich, is old and young all appropriate nutrition food.
Raw milk acceptance and blending Raw milk for yoghurt production must be of high quality, with an acidity below 18oT, a number of bacteria not more than 500,000, and a total dry matter content not less than 11.5%. Do not use sick animal milk such as mastitis milk and milk with residual antibiotics, fungicides, preservatives. Generally, sucrose is used as a sweetener, and the added amount is generally 6.5-8%.
Although cheese is shelf-stable, it is always in the process of fermentation, so it can spoil over time. Although the change is slow, there comes a time when cheese becomes inedible. So this requires a vacuum packer to extend the storage time of the cheese.
Now, there are more and more kinds of cheese and ways to eat it. In addition to making Western dishes, cheese can also be cut into small pieces and eaten directly with red wine. It can also be added to steamed buns, bread, biscuits, hamburgers, or mixed with salads and noodles. With the increase of foreign contacts, more and more young people have a better understanding of the nutritional value of cheese. Perhaps you’ve eaten pizza, and one of the most important ingredients in these foods is cheese.