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 grain follow the production parameters of this type of manufactured and are automated or with the assistance of a technologist.
The ready curd-whey mixture is transported through DONI®Drainer/2/, during this process 90% of the whey is drained. The curd grain falls into the trolley which then goes under the press DONI®Prepress/3/. After 12 to 15 min of pressing the shaped layer is left to lower pH to 5,2 - 5,4. The process lasts for 40 to 60 min.
The cheddared layer is cut manually and is fed into DONI®Plastformer/4/. Depending on the type of moulding plate installed, strings with different sizes and thickness are extruded with DONI®Former 0.25. After the preliminary cooling performed by the module's nozzles, the fibres fall in a water tunnel/5/ full of cold brine. In the tunnel they are transported by a built-in conveyor belt. The cooled fibres exit the tunnel on an open conveyer belt/6/ where they are then manually moved onto mobile working tables/7/ for final processing /seasoning, plaiting etc./
Portioning can be performed if the configuration includes DONI®Plastformer with DONI®Former and DONI®Stringformer/10/. The finished product is packaged/8/ and placed in a chamber for storing.
This production line is suitable for small and medium dairy factories. The 24 hr production output can reach 4 000 kg of finished product. It can supplement the main pasta filata production. The process is extremely flexible and allows for readjusting of the technology and the manufacturing of many varieties of figure shaped cheese.