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20000L/D Pasteurized Milk / Cheese Making Equipment For Turn Key Project
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20000L/D Pasteurized Milk / Cheese Making Equipment For Turn Key Project

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mutifuntional cheese vat, soft cheese, white cheese making machine

 

 

Specific Description

 

Normalized or low-fat pasteurized milk send to to the cottage cheese production. For this purpose, the normalized mix is pumped into the 500L Universal milk storage tank (poz.17) with cutting device. Heated to a temperature of 28-32 ° C, add leaven and rennet extract (based on 1 g of the mixture per ton), 40% water solution of calcium chloride (based on 400 g per 1 ton of the mixture) and leave for fermenting for 6-10 hours .

The resulting cottage cheese clot cut into cubes cutting device. Cut clot left to rest for 30 to 60 minutes to isolate the whey. The curd is poured in Coarse or Mylar bags, filling them at least three-quarters, and placed in a cottage cheese press trolleys (poz.18). Compression continues until the desired mass fraction of cottage cheese moisture. After pressing, the cheese is packaged at the packing machine in the cups with platin (poz.19). Packaged cheese is cooled to a temperature of (4 ± 2) ° C. in the refrigerating chamber/

For baked sour milk (baked fermented milk) a very high quality milk to be selected. The normalized pasteurized and homogenized milk comes from pasteurization & cooling unit (item 5) in to the 500L Universal milk storage tank (poz.20), heated and pasteurized here at t = 90-92oC delayed 3-5 hours in order to obtain a light - cream color and baked taste, then the milk is cooled to fermentation temperature t = 41-45° C and make a lyophilized (dry) ferment consisting of Streptococcus thermophilus, stirred for 15 minutes and set the parameters of the automatic controlled fermentation.

After mixing the mixture is left to rest for fermentation. The duration of fermentation is from 6 to 8 hours. After fermenting the clot cooled to a temperature (16 ± 2) ° C with occasional mixing. The cooled product is fed to a Poly-Pak packing machine (pos. 23) and plastic cups filling machine (pos.16), with a pump for viscous products (pos.14). Packaged fermented baked milk, put in food boxes and sent to the cooling chamber for storing for saling .

 

Technical parameters:

Raw material Milk with fat 3,8%
Production capacity 20000 l/24 hours (2 times)
Final product (example)

Pasteurized milk fat 3,2% - 6929kg;

Pasteurized milk fat 2,5% - 6756 kg;

Sour cream fat 15% - 229 kg;

Sour cream fat 20% - 463 kg;

Sour cream fat 30% - 330 kg;

Kefir fat2,5% - 3765 kg;

Fermented baked milk , fat 2,5%, 470 kg.

Cottage cheese fat 0,2% - 67 ;

Cottage cheese fat 5% - 69 ;
Product packing

Milk–Polipack;

Kefir – Polipack and plastic cup;

Sour cream– plastic cup;

Cottage cheese – plastic cup.
Workers 8 persons
Workshop area 288 2
installed capacity, /h 172
Power consumption, /h 48 - 94
Steam consumptiom, kg/h 680
Water consumption 15 3/24 hours
   

 

 

Equipment list of 20000L/D Butter & Cheese Processing Line

 

NO. FLOW NO. NAME SIZE MAIN TECHNOLOGY PARAMETER UNIT QTY
1 A MILK RECEIVE AND STORAGE UNIT
2 A-1 electronic scale maximum weighing 1000KG pcs 1
3 A-2 milk weighing tank V=300L made of SUS304 stainless steal,single layer,product feeded in through 40 mesh filter net,CIP cleaning ball pcs 1
4 A-3 milk acceptor V=500L SUS304 stainless steel,single layer,CIP cleaning ball pcs 1
5 A-4 milk pump Q=10T/h SUS304 stainless steel,pump lift 24M,mechanical seal pcs 1
6 A-5 twin piping filter Q=10T/h SUS304 stainless steel,two pipe,Stainless Steal Filter 100 Mesh pcs 1
7 A-6 Plate cooler Q=10T/h SUS304 stainless steel,one stage,ice water cooling, 20-4 pcs 1
8 A-7 Milk storage tank 10000L SUS304 stainless steel, heat insulated,dimple jacket,off-center vertical agitator, conical head,airtight manhole, breather valve,digital readout thermometer,anti-eddy baffle,supporters with adjustable feet pcs 2
9 A-8 Milk storage tank 5000L SUS304 stainless steel, heat insulated,dimple jacket,off-center vertical agitator, conical head,airtight manhole, breather valve,digital readout thermometer,anti-eddy baffle,supporters with adjustable feet pcs 2
10 A-9 milk pump Q=10T/h SUS304 stainless steel,pump lift 24M,mechanical seal pcs 2
11 subtotal:
12 B BLENDING/HOMOGENIZER/PASTEURIZE UNIT
13 B-1 plate type pasteurizer 5T/h SUS304 stainless steel, plate type, inlet temperature 4, pasteurizing temperature 85, holding tube 15S for milk ,outlet temperature 4/40, PID temperature auto control,include Spirax Sarco steam control system,milk balance tank, milk pump, plate heat exchanger, pipes and valves, frame and support, electrical control box etc pcs 1
14 B-2 Cream separator 5T/h Disk separator, automatic control, three-phase, started with frequency conversion, self-disch
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Mr. Ms. Cindy Qian
Tel: 86-21-57172333
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Shanghai Beyond Machinery Co., Ltd
No.680 Tingyi Road, Tinglin Industrial Park, Jinshan District, Shanghai, China (Mainland)
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