Mechanical Separation
161 F 15 sec.
fluid flow
Cutting curd
Cooking at 104 F for Cheddar
Draining whey
fluid flow
Heat transfer
Mixing
Separation
PROCESSES AND EQUIPMENT
Cheeses comprise a wide range of different types of products, with over 400 varieties of cheese being made in the world. CLICK HERE to refer to some general information on cheeses and cheese processing.
CLICK HERE to see a general processing flow diagrams for the manufacture of a rennet coagulated cheese.
Pilot plant equipment used for the manufacture of cheese in Vivian Hall are shown below:
| EQUIPMENT | OPERATIONS | UNIT OPERATIONS | |||
|
Separator | Standardization of fat/casein ratio | Fluid Flow Mechanical Separation |
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HTST | Minimal pasteurization 161 F 15 sec. |
Heat transfer fluid flow
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Cheese Vat | Setting at 86 F Cutting curd Cooking at 104 F for Cheddar Draining whey |
Size adjustment fluid flow Heat transfer Mixing Separation |
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Cheese Press | Pressing curd to remove residual whey and make a close texture | Size adjustment | ||