WHAT ARE THE EQUIPMENT REQUIRED FOR MAKING CHEESE?

Bio-control agents are used by cheese manufacturers to ensure that the product is safe for human consumption. However, dairy processing equipment are required in cheese-making to make sure that there is no contamination. The cheese-making facilities that do not have these equipment have to maintain strict hygiene standards to prevent cross-contamination. In this article, we will learn about the equipment that helps in keeping the end product safe for consumption. 

Pasteurizing Cheese Vat 

Milk that is used in cheese production should be free from pathogens. Vat pasteurization is used primarily in the dairy industry to prepare milk for the purpose of processing cheese and yogurt, among others. They have a smooth, non-absorbent surface and are easily cleanable. They have a proper slope to ensure self-drainage. A pasteurizing cheese vat will have the following components.  

Inlet Line – The inlet line is used to fill the vat with milk. 

Covers – They are meant to ensure that no contaminant enters during pasteurization

Jacket – A double-wall covering is used to circulate steam to heat up the milk 

Agitators – They constantly run during the pasteurization cycle to ensure a uniform product and temperature throughout the vat. 

Indicating thermometers – Thermometers are allowed to reach into the product zone.

Valves – The valves should be designed in such a way that it prevents leakage of milk. They are curved or placed at an angle to allow draining.  

Stainless steel wash tank

All the components in a pasteurizing cheese vat must be clean also. Like any other dairy processing equipment, the valves, covers and agitators need to be thoroughly cleaned after every batch of cheese is produced. To ensure this, a CIP system can be installed. A COP parts washer can also help in the efficient cleaning of the parts. However, a small manufacturer who does not produce large quantities of cheese can opt for stainless steel wash tank. It is a very cost-effective way to clean the parts. There are state-of-the-art CIP and COP systems having a stainless steel wash tank that will efficiently use an aqueous solution to thoroughly clean the equipment before another batch of cheese is produced. A COP parts washer also has jet manifolds that helps in cleaning pipes and hoses with a longitudinal jet flow. These tanks also have a motor that will circulate the cleaning fluid. 

Summary

Controlling contamination in cheese production units is essential to ensure that the end product meets the quality standards. There are equipment that will help the units keep contaminants out of the way.