The Computer Controlled and Touch Screen Pilot Plants for the Production of Dairy Products, are pilot plants capable of demonstrating, for further research and study, the main processes involved in the dairy treatment industry. That is, from the treatment of raw milk for commercialization and preservation, to the production of dairy products such as cream, butter, cheese, cottage cheese, and yogurt.
These pilot plants are further divided into different pilot plants with which we try to cover and provide a detailed solution to the industries involved in dairy treatment and therefore provide a complete solution to each of the industries dealing with dairy products (from production to consumption in different forms).
With the Pilot Plant for the Production of Cheese and Cottage, "LE00/CC", designed by EDIBON, we will obtain cottage cheese and cheese from pasteurized milk in the following way:
- First of all, from pasteurized milk we pass through a Didactic Curdling Vat.
- From the vat, we can follow two different lines to obtain one product or another.
- For cottage cheese production:
- On the one hand, to obtain cottage cheese, after passing through the vat, milk, bacteria culture and other additives are added to the Didactic Curdling Vat and by increasing its temperature we achieve the precipitation of milk proteins and cottage cheese is produced.
- For cheese production:
- From the rennet obtained in the vat, the milk is passed to a cheese making dam using blades (liras).
- Subsequently, the whey is drained and placed in a mold so that the whey drains completely. The mass is pressed to further drain the whey.
- To achieve a correct maturation and conservation, the product is salted so that the rind is formed and to prevent the microorganisms from coming out of the cheese. During this point we enhance the flavor and aroma.
- Finally, we place the cheese in the ripening chamber.
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