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  • MILK RECEPTION AND MILK TREATMENT
  • DRINKING MILK AND CULTURED MILK PRODUCTS
  • SOFT, NON MATURING (FRESH) CHEESE
  • SOFT, MATURING CHEESE
  • "PASTA FILATA" CHEESE
  • HARD AND SEMI-HARD CHEESE
  • PROCESSED CHEESE
  • MORE PRODUCTION 1    2
  • WITH DENSE STRUCTURE
  • WITH GRAINY STRUCTURE
  • CHEDDAR
  • SEMI-AUTOMATED PRODUCTION WITH BRINING
  • AUTOMATED PRODUCTION WITH BRINING
GENERAL INFORMATION

















Cheddar cheese is a typical representative of the cheese group with dense structure.
A typical manufacturing stage is the process of cheddaring. During this process pH is lowered until it reaches values of 5.2 to 5.4. Following this process the curd is cut, salted and filled in moulds for pressing.
DONIDO® brines the curd and moulds it in DONI®Plastformer. This is an original technology in the manufacturing of cheddar. This way the technological line becomes more suitable for the manufacturing of pasta filata (more specifically for kashkaval). The process of cooking is not part of the manufacturing of cheddar. The curd is salted and moulded at a temperature of 20° to 24°С.
In the following few pages we would like to share our experience in the manufacturing of cheddared cheeses.