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 discharge of the curd-whey mixture is performed through a collector and a U-tube DONI®U-ctrl/2/ which controls the flow towards the stationary moulding module DONI®Draining/Filling/3/ where 80% to 90% of the whey is drained. The block moulds are placed on a conveyor belt one by one, automatically positioned under the distribution plate and filled with the help of a paddle.
The stacked block moulds are rotated on DONI®Rotomatic/4/ one or three times to allow the final moulding of the pieces. After this 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.
The cleaning of the modules is local and centralised with DONI®Pro CIP. The cleaning of the block moulds is through a washing tunnel. The block mould cleaning is performed through a washing tunnel.
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.