The diagram shows the development of a production process.
Yoghurt
White Cheese
Kashkaval
-Pasteurizing the milk to a temperature of 85 ° C. (T1)
-Cooling the milk down to – 45 ° C. (T2)
-Add the starter from the dispenser 1 and mix.
-Time for the starter to be activated- 10 minutes (t1)
MILKER processes are finished
The total duration of the process- 3 hours..
After the process is finished, further germination and packaging is about 3h.
The diagram shows the development of a yoghurt production process.
-Thermization of milk up to (T1) –72 celsius,retention-15 min.
-Cooling the milk to (T2) -34 ° celsius
-Adding starter bacteria (dispenser D1) stir and wait (t1)for
the starter activation -7 minutes
-Addition of calcium dichloride (dispenser D2), stirring
-Adding rennet yeast (dispenser D3), stirring
-Resting (coagulation time) – (t 2) – 50 minutes
-Cutting
-Resting
-Stirring
-Resting
-Cutting
-Stirring
(4-step cutting)
MILKER processes are finished
Total process time 3.5-4 hours.
After the process has been completed-press, salt and put in additions, according to your recipe.
The diagram shows the development of a white cheese production process.
-Termination of milk to (T1) – 64 degrees, celsius,
-Cooling of the milk to (T2) – 34 degrees celsius
-Adding the bacterial starter from (dispenser D1), stirring.
-Calcium dichloride is added via (dispenser D2), stirring.
-Activation time for starter – (t1) 15 min.
-Adding the rennet yeast (dispenser D3), stirring.
-Resting (coagulation) – (t2) 45 minutes.
-Cutting – at 7 degrees
-Heating at (T3) 42 degrees Celsius
-Duration of the heating process (t3) of 60 minutes with continuous stirring.
MILKER processes are finished.
Total process time 4.5-5 hours.
After the process has been completed-press, salt and put in additions, according to your recipe.
The diagram shows the development of a kashkaval production process.
