What is the importance of the Cheese processing line?

Each kilogram of cheese products produced by the Cheese processing line is concentrated from 10 kilograms of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is a pure natural food.

How does the Cheese processing line ensure the quality of the cheese?

How does the Cheese processing line ensure the texture of the cheese?

What is the reason for the popularity of Cheese processing line products?

How does the Cheese processing line ensure the quality of the cheese?

make milk

Use milk sterilized at a low temperature of 63°C, because the milk that has been sterilized at high temperature can no longer be used as raw materials. If you get fresh milk from a dairy farmer, in addition to filtering, heating and sterilizing, you should also inform the supplier in advance that you should not overfeed the cows with a lot of water the day before milking, which will reduce the quality of the milk. Also be sure to advise the supplier not to try to add cow's by-products to the milk, you are very savvy and will easily debunk his tricks.

Disinfection link

In the manufacturing process of Cheese processing line, harmful microorganisms always appear in unexpected places. Or when the cheese is matured, your success is lost, or harmful mold spots (cheese with added mold are not included), and the contaminated cheese cannot be eaten, so the tools for making cheese must be sterilized within the scope of your ability. Since hands also have a lot of bacteria, and the process of making cheese requires contact with hot water, it is recommended to wear sterilized rubber gloves.

How does the Cheese processing line ensure the texture of the cheese?

temperature control

Don’t underestimate the temperature control. Many lactic acid bacteria necessary to make cheese have a corresponding temperature range for fermentation. For example, Streptococcus thermophilus in cheese belongs to high-temperature fermentation bacteria. In the process of heating milk, if it is lower than the fermentation temperature, There will be insufficient acid production. Although some cheeses do not need to produce acid curds and need rennet to directly curd, the appropriate flavor will undoubtedly add a lot of meaning and greatly enrich the variety of cheese. However, if the temperature is too high, it will prolong the curd time, and at the same time, there will be a cooking smell.

(1) Measure the temperature with a thermometer from time to time.

(2) The milk should not be heated directly, but should be heated through water. (size pot)

Application of acidity meter

A tool for determining the fermentation stage and assessing the degree of efficacy of lactic acid bacteria.

Starter and rennet

First melt the starter "completely" in a small amount of preheated milk. Rennin needs to be dissolved in purified water.

What is the reason for the popularity of Cheese processing line products?

Cheese processing line product cheese is a milk product obtained by concentrating and fermenting milk. It basically excludes a large amount of water in milk and retains the essence of high nutritional value. It is known as the "gold" in dairy products. Each kilogram of cheese products concentrates 10 kilograms of milk protein, calcium and phosphorus and other super-brand nutrients needed by the human body. The unique fermentation process makes the absorption rate of nutrients reach 96% to 98%.

WeiShu Machinery Technology (Shanghai) Co., Ltd. has been a trustworthy supplier in the Cheese processing line area for many years. You will get the best quality products and the most intimate after-sales service which is beyond your imagination.