1 3Cottage cheese production line

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Elżbieta Janik
8 lat temu
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1 1 3Cottage cheese production line w w w. o b r a m. c o m

2 1 3w w w. o b r a m. c o m Cottage cheese production line

3 1 3Technological description Af t er repas t eur ization, milk is cooled down to t he processing temp eratur e and pump e d in t o a c o a g ulation vat. T he coagulation process t akes place up on the addi t ion o f star t er and acid. T he resul t ing cur d is cu t by ver t ical and hor izontal har ps, which ar e par t o f the vat. T her mal cur d t r e atment is done using a membrane heated with water inside the heating jacke t. When the g r ains ar e proper l y set, the cur d is pump e d via a membrane pump to the whey-draining belt. T he separ ated cur d is immer sed in t he r insing water inside t he bu f f er t ank and t hen pump e d t o t he r insing- c o oling t ower. Inside t he t ower, t he hydr o d ynamic r insing o f t he r emaining whey and cooling o f t he g r ains t ake place. T he cooled g r ains ar e separ ated f r om water on t he dr aining belt and conveye d t o t he cr eamer for t he creaming process. T he amoun t o f cur d and cr e am is deter mined by tensometric scales which ar e buil t in t o t he creamer. 3 The cot t age cheese production line consis t s o f the following equipment: 6і1 pas t eur izing sys t ems: for milk(1), for technological water(2) 6і1 processing equipmen t for cur d produc t ion: coagulation vat(3), whey-draining belt (4), rinsingc o oling t ower(5), water dr ainer(6), cr e amer(7) 6і1 s t orage t anks: for cr e am(8), for technological water(9) A ll line equipmen t is au t omaticall y controlled t o enable easy operation, indus t r ial safet y and repeatability of the technological process. All equipment is adapted for C.I.P. cleaning. T he advan t a g es o f t he OBR A M new cot t a g e cheese production line 2 9 6і1 Re duc t ion in t he technological water consump t ion during the process 6і1 Improvemen t o f t he micr obiological quali t y o f t he produc t by using closed equipmen t adap t e d for C.I.P. cleaning 6і1 Repeatability of the technological process

4 1 3c o a g u l a t i o n v a t 4 T he coagulation vat is a hor izontal closed processing t ank used in the produc t ion o f c o t t a g e cheese g r ains. Inside the vat t here ar e mi xer s and har ps for mi x ing and cu t t ing t he curd. The vat is also equipped with a wheydraining system. T he coagulation vat also o f f er s a pneumatic li f t ing system with which the vat can be easil y emp t ied. C ons t r uc t ion and equipmen t o f t he vat enables t he following technological operations: 6і1 filling with milk 6і1 cutting the curd 6і1 mixing the curd 6і1 heating and thermal treatment of the curd 6і1 whey draining 6і1 emptying 6і1 C.I.P. cleaning OBRAM offers coagulation vats with capacities of l, l and l.

5 1 35 o p e n c o a g u l a t i o n v a t T he technological line for cot t a g e cheese produc t ion may be optionall y equipped with an open coagulation vat. T his is an economical solu t ion, but i t requir es manual cleaning and s t r ic t er hyg ienic s t andar ds inside the technological rooms.

6 1 36 w h e y - d r a i n i n g b e l t

7 1 3T he whey- dr aining belt consis t s o f a dr ip chamb er, a dr aining belt system with a dr i ve, a belt posi t ioning sys t em and a bu f f er t ank for the separ ated cur d. T he bu f f er t ank is equipped with noz zles t o enable the addi t ion o f process water t o t he cur d which is to be pump e d to the r insing tower. 7

8 1 38 r i n s i n g - c o o l i n g t o w e r

9 1 3Inside t he r insing- c o oling t ower, small amoun t s o f whey ar e hydr o d ynamicall y separ ated f r om t he cur d with technological water and t he cur d is cooled down before its final creaming. 9

10 1 3w a t e r - d r a i n i n g b e l t 10 T he water- dr aining belt is used to gently separ ate water f r om t he cur d pump e d from the rinsing tower. The separated curd is transferred to the creamer.

11 1 3c r e a m e r The creamer is a process tank used for mixing the curd with cr e am. T he cons t r uc t ion and f i t t ing s o f the cr e amer per mi t the following technological operations: 6і1 mixing the curd with cream using specialised mixers 6і1 curd storage 6і1 measur ing t he weight o f cur d and cr e am 6і1 curd cooling (cooling jacket) OBRAM offers creamers with capacities of l, l and l 11

12 1 3Obram Sp. z o.o. Al. Obro Ґc w Tobruku Olsztyn Polska tel fax marketing@obram.com made by SOC;

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