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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
  • MOULDED IN BLOCK MOULDS
  • MOULDED FROM A BLOCK
  • DISCHARGING WITH DRAINING
  • DISCHARGING WITHOUT DRAINING
  • FLOW CONTROL DURING DISCHARGE
  • AUTOMATED CURD PREPARATION
  • AUTOMATED MOULDING AND STACKING
  • AUTOMATED MANUFACTURING SECTOR
  •  PROCESS
Discharging without draining
pasteurized milk   curd and whey mixture   moulded product   finished product   brine



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®Free 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 move along a conveyor belt/3/ and are stacked manually at the end. A conveyor belt is included in the technological process when block moulds with extensions are used. This is necessary to allow time for the curd to settle and for the extensions to be released and ready to use again. DONI®Free Moulder/2/ is positioned consecutively in front of every
DONI®Open U Vat/1/, on a conveyor belt moving along guides. The stacked block moulds are rotated on DONI®Rotomatic/4/ one or three times to allow the final moulding of the pieces. They are then 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 a high dry content DONI®Free Moulder/2/ is supplied without a draining drum. The cleaning of the modules is local. The block moulds are cleaned 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.