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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
  • MILK RECEPTION
  • MILK TREATMENT
  • TREATMENT OF WHOLE MILK
  • TREATMENT OF MILK DIVIDED INTO FRACTIONS
  • ULTRA HEAT TREATMENT UHT
  •  PROCESS
Treatment of whole milk
Raw milk    Heat treated milk    Pasteurized milk /72°C/    Pasteurized milk /95°C/










Whole milk from DONI®Tank/1/ flows to DONI®Therm/2/ which is designed to process the milk for the production of yoghurts or pasteurized milk (market milk). Milk is deaerated in DONI®Deair/4/, separated/6/, standardized to the required fat content in DONI®Stinline/5/ homogenized/7/and pasteurized to a temperature of 94-96°С. At the outlet the milk is cooled to 22-45°С depending on the type of product or to 4°С for the production of market milk. The milk then flows into DONI®Process/8/. When the milk flows to DONI®Therm/3/, designed for cheese milk it is separated/6/, standardized to the required fat content in DONI®Stinline/5/ and pasteurized to a temperature of 72-74°С. At the outlet the milk is cooled to 28-34°С depending on the type of cheese. The milk then flows into DONI®Double O Vat/9/.
Level of automation: LLA, MLA, HLA, CIP cleaning.