Cottage Cheese Production Module

Cargando...

The process starts with high-quality skim milk (max 0.75% fat) pasteurized at 72-75°C. Transformation occurs in closed CIP tanks, where after coagulation (4-16 hours, according to technology), a dual-axis blade system performs precise longitudinal and transverse cuts upon reaching pH 4.9. Subsequently, the system manages cooking by jacket thermal exchange, gradually raising temperature (1°C every 5 min) to prevent thermal shock and grain breakage. Finally, the curd passes through a food-grade belt washing and draining tunnel to eliminate residual lactose before being mixed with the dressing (cream and salt) in load-cell tanks, delivering a final product at 4% fat ready for packaging.

Standardize high-moisture cottage cheese production through a "controlled-adjustment" technology that protects grain integrity during cooking and washing, optimizing water use and ensuring final blend consistency.

CIP TANKS — DUAL-AXIS BLADES — 12-15 MM CUBES

•High-Precision Cutting System: Uses tempered stainless steel blades performing a unique longitudinal and transversal cut. This ensures uniform 12-15 mm cubes, minimizing fines production and guaranteeing consistent texture in the final product.

•Gradual Cooking Thermal Management: The high-efficiency heating system controls the temperature ramp with critical precision (1°C every 5 min) to reach temperatures up to 58°C, accompanied by gentle agitation. This prevents grain fragility and ensures necessary firmness without damaging curd structure.

•Washing and Bacteriological Stabilization: The process includes double washing (20°C and 10°C) using a water volume 2.5 times that of the processed milk. This reduces grain temperature to 35°C, removes whey and lactose, and controls pH below 4.6 to inhibit unwanted fermentations and extend shelf life.

•Continuous Draining in Closed Tunnel: Whey separation is performed in a perforated drum and adjustable-speed plastic belt inside a CIP-ready closed tunnel. This ensures superior hygiene compared to open systems and allows precise final moisture control.

•Blend Standardization (Dressing): The final stage uses insulated horizontal tanks mounted on load cells. This allows exact gravimetric dosing of the "dressing" (milk, cream, salt) at 4°C, ensuring each batch meets fat parameters (15-18% in blend; 4% final) and flavor.