Complete lines for the manufacture of cheeses according to Italian manufacturing standards.

• Milk distribution, preparation and distribution of yeast
• Coagulation tanks
• Prepress
• Transporting blocks of pre-pressed cheese
• Pressing
• Transporting blocks of pressed cheese
• Exit

Serum generated during the coagulation process in the manufacture of cheese dough is pumped to a vertical cylindrical tank that will act as a lung for accumulation, where later the serum will be pumped into the pasteurization system, which has a centrifuge to extract the residual cream. The residual cream, approximately 0.5% of the total serum volume will be sent for storage.

The lines can be composed of:

• Removing cheese fines
• Cooling
• Raw whey storage
• Serum pasteurization and pasteurizing system
• Storage of pasteurized whey
• Filtration systems for concentrating, producing concentrated whey protein (WPC) and lactose powder.

After preparation, the yogurt mix will be pumped to the equilibrium tank equipped with the pasteurising system. After feeding the equilibrium tank, the mix at a temperature of approximately 12ºC is pumped to the first regeneration section of the heat exchanger with flow rate controlled by the use of a control loop between the frequency inverter of the feed pump and the meter flow rate, installed in the setting of this pump, where it will be preheated in the 1st regeneration section at a temperature of 45ºC.

After the regeneration sections the product will be heated to 85 ° C by back flow of hot water. This section will install a hot water generator set. After the heating section, the product will be sent to the homogenizer, thus ensuring the integrity of the pasteurized product, the product being subsequently sent to the tubular retarder.

At the desired pasteurisation temperature, the mix will be cooled by a regenerative effect to a temperature of approximately 56 ° C. After the regeneration section, the MIX will be cooled for shipment to the fermentation tanks.

• Removing cheese fines
• Preparation and mixing
• Pasteurization system
• Tubular Retarder
• Homogenization
• Fermentation
• White Base Stocking
• Fruit Dosage

The milk destined for quark production will be pumped to the equilibrium tank of the pasteurising system. After feeding the equilibrium tank, the milk at a temperature of approximately 5 ° C is pumped to the first regeneration section of the heat exchanger with flow rate controlled by the use of a control loop between the frequency inverter of the feed pump and the meter installed in the pressure of this pump, where it will be preheated in the 1st section of regeneration at a temperature of 50ºC and sent to the skimming. After the regeneration sections the product will be heated to 85 ° C by back flow of hot water.

This section will install a hot water generator set. After the heating section, the product will be sent to the homogenizer, thus ensuring the integrity of the pasteurized product, the product being subsequently sent to the tubular retarder for protein stabilization. At the desired pasteurisation temperature the mix will be cooled by regenerative effect until temperature of approximately 24ºC and sent to the acidification tanks, where they will remain for a minimum period of 10 hours, where later it will be sent to the thermalizer for mass extraction.

• Pasteurization and Skimming System
• Fermentation dosage
• Acidification
• Termization
• Separation
• Tubular cooling
• White Base Stocking
• Fruit Dosage

In relation to the processing of high fat cream involves serious problems, and therefore should be considerable care about the design of the processing line.

The most serious problem in rows for cream processing is turbulence during the raw material displacement process. Fat globules in the liquid phase at high temperatures appear to be less sensitive to mechanical grades (temperatures above 40 ° C). The fat globules begin to crystallize as soon as the cooling begins. This is a slow process as crystallization continues to occur after 4 or 5 hours. crystallized fat has a specific lower volume than the fat in the liquid phase, thus generating internal stresses during crystallization. This makes the fat globules very sensitive to mechanical treatments in temperatures between 10 ° C and 40 ° C. The maximum residence time of the cream in the tank can vary between 4 and 5 hours

• Pasteurization and Skimming System
• Collection and cooling of raw cream
• Stocking of raw milk cream
• Pasteurization system
• Crystallization and maturation of cream
• Butter production
• Butteroil production
• Buttermilk Collection

The Edelstahl cream and chocolate processing unit is composed of Edelstahl high-performance mixer for the preparation of liquids up to 50% total solids, plate heat exchanger for product regeneration / heating / cooling as a dosage system of sub products such as cocoa syrup, vegetable fat and liquid sugar by installing the Rieger valve manifold.
This manifold of valves that allows the dosage of sub products and also circulation in closed circuit with the plate heater, allowing the perfect homogenization and heating of the mixture.
Each batch, after dosing the products is prepared allowing great agility in standardization. Using Edelstahl's high-performance mixer allows concentrated base batches to be prepared for further dilution in the preparation tanks, thus allowing the entire concentrated base to be prepared.
The mixing system is equipped with load cells and electromagnetic flow meter, allowing the formulation of several recipes with great reliability in the dosages of the sub products and powders.
For sizing this process there are two options of processing and preparation of the chocolate, one having the total heating of the mixture and another the total heating of the concentrate.