OBRAM : Offer - Cottage cheese production line

Cottage cheese production line

The cottage cheese production line consists of the following equipment:

Technological description:

After repasteurization, milk is cooled down to the processing temperature and pumped into a coagulation vat. The coagulation process takes place upon the addition of starter and acid. The resulting curd is cut by vertical and horizontal harps, which are part of the vat.

Thermal curd treatment is done using a membrane heated with water inside the heating jacket. When the grains are properly set, the curd is pumped via a membrane pump to the whey-draining belt. The separated curd is immersed in the rinsing water inside the buffer tank and then pumped to the rinsing-cooling tower. Inside the tower, the hydrodynamic rinsing of the remaining whey and cooling of the grains take place. The cooled grains are separated from water on the draining belt and conveyed to the creamer for the creaming process.

The amount of curd and cream is determined by tensometric scales which are built into the creamer.

The advantages of the OBRAM new cottage cheese production line:

Reduction in the technological water consumption during the process
Improvement of the microbiological quality of the product by using closed equipment adapted for C.I.P. cleaning
Repeatability of the technological process.