Technological Equipment of Cheese Small-scale Production
Description:
Technological Equipment of Cheese Small-scale Production
Technological Equipment of Cheese Small-scale Production
Keywords:
Curd cheese; Fermented cheese, Melted cheese; Cheese ripening
Field of Science:
New materials for high-tech, Technologies for sustainable development and energy
New materials for high-tech, Technologies for sustainable development and energy
Technical specification:
Cheese vessel (capacity: 50 l; temperature rage: 4-90 °C; with cheese harp); cheese press (max. capacity: 50 kg; pressure: up to 10 bar; pneumatic); climatic chamber (temperature and relative humidity control); automated multipurpose and pressure vessel (internal volume: 20 l; temperature inside the container: up to 140 ° C, pressure: till 3 bar, automatic temperature and pressure control, three types of mixers)
Cheese vessel (capacity: 50 l; temperature rage: 4-90 °C; with cheese harp); cheese press (max. capacity: 50 kg; pressure: up to 10 bar; pneumatic); climatic chamber (temperature and relative humidity control); automated multipurpose and pressure vessel (internal volume: 20 l; temperature inside the container: up to 140 ° C, pressure: till 3 bar, automatic temperature and pressure control, three types of mixers)
Usage area:
The production of various types of cheese, their formation, removal of whey; cheese ripening in the regulated environment.
The production of various types of cheese, their formation, removal of whey; cheese ripening in the regulated environment.