What is the introduction of Cheese processing line?

When the cheese is kept at high temperature, the protein and fat will separate, and the fat will melt into a liquid overflowing. With processed cheese, this separation is minimized due to the presence of emulsifiers. Therefore, functionally, the processed cheese produced by the Cheese processing line is more suitable for use in burgers and sandwiches.

How to properly store cheese in the Cheese processing line?

What is the introduction of cheese production line?

What are the packaging indicators of the cheese production line?

How to properly store cheese in the Cheese processing line?

The packaging and storage conditions of a Cheese processing line greatly affect its shelf life. General cheeses have common requirements for packaging. First, it must be isolated from oxygen to prevent mold growth and deterioration; second, it must retain moisture to maintain its flexible tissue and avoid weight loss. In general, the higher the moisture content of cheese, the more likely it will go bad and spoil. Molds such as Penicillium are a major contributor to cheese spoilage and are often found in cracks and pores on the surface of cheese. Cheese rinds are generally not dry, so they tend to grow mold. Even under cold storage conditions, the acid value in cheese is not high enough to resist mold growth. Even under cold storage conditions, the acid value in cheese is not high enough to resist bacterial growth. Soft and cream cheeses with a high water content are very susceptible to spoilage by yeast and mold. Cheese is usually packaged in aluminum foil with a heat-seal coating on the inside. Since the microorganisms that cause cheese spoilage are all aerobic bacteria, cheese should be packaged with oxygen barrier. The protective effect is better if it is sealed in a vacuum and filled with an inert protective gas. These packaging methods have been used commercially.

What is the introduction of cheese production line?

Cheese is made of fresh milk, which is pasteurized, fermented, coagulated, pressed and cut into finished products; cheese machine.

Cheese is a fermented dairy product. Its properties are similar to ordinary yogurt. It is made through a fermentation process and contains lactic acid bacteria that can be used for health care. But cheese has a higher concentration than yogurt, similar to solid foods, and has a higher nutritional value.

The cheese production line includes fresh milk storage tanks, milk filters, milk pasteurizers, cheese barrels, cheese presses, curd operating platforms and cheese cutters. Packaging machines are also available.

What are the packaging indicators of the cheese production line?

1. Mechanical strength: The mechanical strength of the packaging material should be considered in combination with the sealing method and the requirements of bulk packaging.

2. Non-toxic: The packaging material must be adapted to the characteristics of the product, and the transfer and contamination of the product by harmful ingredients are not allowed.

3. Moisture control: The water vapor transmission rate of the packaging material should be low to prevent the cheese from losing moisture during storage.

4. Oxygen permeability: In order to prevent mold growth, the oxygen inside the package must be controlled to a very low limit. Therefore, the oxygen permeability of the packaging material should be low. In actual production, the sealing effect of the packaging is more important than the oxygen permeability of the packaging material.

For many years, WeiShu Machinery Technology (Shanghai) Co., Ltd. has been a trustworthy supplier in the cheese production line area. Rich product categories and high-quality after-sales service are the reasons why they are popular with customers.