Audited Supplier
Cheese production line:
1. Cache and temporary storage tank: complete the filtration and temporary storage of the tested fresh milk.
2. Double filter: adopt 200 mesh filter net and cheese production line equipment to filter and remove impurities in the fresh milk that has passed the test
3. Refrigerated milk tank: store qualified raw milk at a constant temperature of 4ºC.Because the customer receives the grandmother source to be quite dispersive, and the eye day receives the milk volume also to be unable to meet the necessary equipment starting production.This set of equipment refrigerates the collected raw milk to a constant temperature of 4ºC
.To be collected to meet the requirements of starting up the equipment for production.Cheese production line equipment ensures that raw milk does not become mouldy during storage.
4. Homogenizer: homogenizer is used to homogenize raw milk and the homogenization pressure is no less than 25mpa.This equipment can achieve the broken molecular structure, play the role of homogeneous emulsification, increase taste.Because the customer receives the grandmother source to be quite dispersing, cannot guarantee the milk source the effective composition, the dry matter content, the protein content, the fat content is all one standard, therefore must carry on the homogenization to the collection raw milk, causes the processing raw milk above content equilibrium unification.
5. Pasteurization fermentation tank: the cheese production line equipment adopts the traditional bus sterilization process to complete the inspection of qualified fresh milk for boiling, pasteurization and fermentation.After raw milk is put into the pot, open and stir. While stirring, raise the temperature to 85ºC and stop stirring. Keep the heat preservation and pressure for 30 minutes.Ensure that all harmful bacteria in raw milk are killed, and the active components in raw milk will not be destroyed due to excessive sterilization temperature.After heat preservation and pressure sterilization, the temperature was lowered to 42ºC and the bacteria were put into fermentation. After the bacteria were put into the plant, the stirring paddle was turned on to keep the constant fermentation temperature at 42ºC and the fermentation time at 3-4 hours.After 3-4 hours, after testing the fermentation acidity to meet the technical requirements, the bacteria collecting stopped the fermentation, opened the stirring paddle with the cutter to demulsify and let the whey separate out.
6. Whey separation tank: after demulsification, whey of cheese production line is separated into fermented yogurt, which is filtered with gauze by this equipment, and whey separation is completed with revolving frame material.The initial separation is completed and the ingredients are mixed.
7, whey press separation frame: he prepared the material, further separation molding.The whey was separated and formed by counterweight pressing box.
8, cutting table: cheese production line price press formed material on the cutting table for cutting, cutting finished.Evenly placed on the drying tray drying dehydration drying.
9. Rotary hot air circulation cheese dryer: dehydrate, dry and dry cheese.
10. Vacuum packing machine: dry the qualified cheese and conduct vacuum packing.Ensure shelf life of cheese.
