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FARK MILK

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WHITE CHEESE PRODUCTION LINE (FARK MILK)

Fark Process provides service in the supply of turnkey White Cheese Production Facility equipment required for production. You can get detailed informations from us about the White Cheese Production Line, the project and White Cheese production steps.

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WHITE CHEESE PROCESS FLOW CHART

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WHITE CHEESE PROCESS OPERATIONS

CLASSIC SYSTEM
After the pasteurization, cream standardization and holding pre- processes, the milk prepared with the desired characteristics is taken into the fermenting vessels at the fermentation temperature (32-45 ° C depending on the type of cheese to be produced) and subjected to the fermentation process. In the classic system, before the milk is taken into the fermenting vessel, a press cloth and a cheesecloth / nylon are laid. The curd is put on hold and the formation of the clot is provided. At this stage, the cheese releases the whey. The cut maturity of the clot is checked. When the curd reaches its cutting maturity, it is cut manually and the cheese is cut into sugar cubes. After the curd is cut, it is removed from the cheesecloth and filtered through the curd press cloth. After the clot is filtered, it is subjected to pressing with manual weights. The pressed cheese is cut into desired sizes with gauges and knives. After it is kept in brine until it reaches the desired maturity value, the packaging process is carried out.

MODERN SYSTEM
After pasteurization, cream standardization and holding pre-processes, the milk prepared with the desired characteristics is taken into the fermenting vessels at the fermentation temperature (32-45 ° C depending on the type of cheese to be produced) and subjected to the fermentation process. In contrast to the classical method, the milk is fermented directly in the vessel without spreading the press cloth and the cheesecloth in the fermentation vessel. Filling, emptying, cutting and mixing processes of the fermentation vessel is done step by step. This ensures homogeneous fermentation of white cheese milk in the vessel, cutting of the formed white cheese curd into appropriate sizes without splintering and increasing the problem of leakage, and homogeneous mixing of curd and whey during discharge. While in the classical system the pressure and pressing processes are carried out on the boat in the modern system cheese curd is taken into molds, filtered and molded. In order to increase the efficiency of the filtering and molding process, the molds are rotated at certain intervals. Mold turning process can be done manually or with automatic rotators. Cheeses are removed from the molds after the straining process is complete. Mold removal can also be done with manual or automatic machines. The cheeses removed from the molds are immersed in brine pools and salting process is carried out.

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WHITE CHEESE PRODUCTION LINE PROCESS PRODUCTS