The milk which has been standardised and pasteurised at 65°С is fed from the milk treatment sector into DONI®Double O Vat PF/1/. The coagulation, cutting and drying of the curd follow the technological parameters of the manufactured type of cheese: automatically or with the assistance of a technologist.
The curd-whey mixture is transported through DONI®Drainer/2/, where 90% of the whey is drained. The curd drops into the trolley which then goes under the press DONI®Prepress/3/. After 12 to 15 min of pressing the pressed layer is left to lower pH to 5,2 - 5,4. The process lasts for 40 to 60 min.
The cheddared layer is manually cut and fed into DONI®Plastformer/4/. The finished product is filled into moulds (with the required geometrical shapes) and stored on mobile stacks DONI®Transcarriage/7/. The moulds are transported on a conveyor belt/6/ through a cleaning tunnel DONI®Washmatic/5/.
The finished product is placed in a refrigeration chamber to cool to 12 - 15°С. During the cooling process the moulds are turned over at least once for double sided moulding. The cooled product is packed/8/ and placed in a chamber to mature.
This production is suited to small and medium dairy factories. The 24 hr production output of the line can reach up to 20 000 kg finished product, depending on the weight of the moulds. The process is extremely flexible and allows for readjusting of technology and for the use of moulds with different shapes and weight.