From the milk treatment sector the milk which has been standardised, pasteurised at 72° to 74°С and cooled to the technologically required temperature, which is usually 32 to 34°С, is fed into the DONI®Open U Vat/1/. The necessary coagulation ingredients are added and the mixture is stirred manually.
The coagulated curd is cut length and crosswise into cubes with a cheese cutting tool with sizes ranging from 10mm to 20mm /depending on the space set between the blades of the tool/. The grain drying process is performed manually with a cheese paddle through repeated stirring for 40 to 60 min.
The curd-whey mixture is discharged through the moulding module DONI®Moulder/2/ where 80% to 90% of the whey is drained and the block mould is filled with the help of a paddle. The block moulds are placed one by one in the chamber under the distribution plate, filled and manually stacked. DONI®Moulder/2/ is mobile and can be positioned successively in front of every DONI®Open U Vat/1/. The whey is drained through an outflow installed in the base of DONI®Open U Vat/1/. The stacked block moulds are rotated on DONI®Rotomatic/4/ one or three times to allow final moulding of the pieces. After that they are transported to a pH regulation chamber. The brining of the finished product is performed in brine baths or in packaging designed for maturing. Brine is poured into the packaging designed for maturing from DONI®Tank/5/ After a period of maturing /usually 30 to 40 days/, the finished product is packed in commercial packaging/7/ and it is ready for shipping. For the production of cheese from raw material with high dry content DONI®Moulder/2/ is supplied without a draining drum. The cleaning of the modules is local. The block mould cleaning is performed through a washing tunnel DONI®Washmatic/6/. The 24 hr production capacity of the line is 7 500 kg finished product with DONI®Open U Vat/1/ at a volume of 1000 l.