High Quality Cheese Processing Equipment
China High Quality Cheese Processing Equipment, Find details about China Cheese Making Machine, Cheese Processing Equipment from High Quality Cheese Processing Equipment
Basic Info.
Capacity
50L
Trademark
Yongchuang
Transport Package
Wooden Box
Specification
1200x 800x1100mm
Origin
China
Capacity
50L
Trademark
Yongchuang
Transport Package
Wooden Box
Specification
1200x 800x1100mm
Origin
China
Product Desciption
High Quality Cheese processing equipment
1. Machine Information
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.
2. Machine Application
Products - Cheddar cheese
- Emmenthal cheese
- Gouda cheese
- Tilsiter cheese
- Mozzarella cheese
- Blue veined cheese
- Camembert cheese
- Cottage cheese
- Quarg
- Processed cheese
Application : Baffalo milk/ goat milk/ camel milk/ other milk
3. Machine Picture
4. Contact Information
1. Machine Information
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.
2. Machine Application
Products - Cheddar cheese
- Emmenthal cheese
- Gouda cheese
- Tilsiter cheese
- Mozzarella cheese
- Blue veined cheese
- Camembert cheese
- Cottage cheese
- Quarg
- Processed cheese
Application : Baffalo milk/ goat milk/ camel milk/ other milk
3. Machine Picture
4. Contact Information
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