Cheddar cheese manufacturing system and method for manufacturing the cheddar cheese

Abstract

The invention discloses a system and a method for Cheddar cheese manufacturing. The invention comprises a fermentation and clabbering system, a texture treating system, a salting system and a pressing system which are connected in sequence by technical ducts; the invention also comprises a material heating system, in which the raw materials are processed by the technical procedures of heating, fermentation, texture treatment, salting treatment and pressing forming and the Cheddar cheese is manufactured. The whole system structure is compact and the manufacturing process is continuous. The system adopts PLC automatic controlling and enclosed operation, which has low cost, high efficiency and can produce Cheddar cheese with stable quality. The invention is mainly applicable to Cheddar cheese production by taking milk as raw material, and also is applicable to the processing and manufacturing of other similar types of cheese.

Description

technical field [0001] The invention relates to a food manufacturing equipment and method, in particular to a cheddar cheese manufacturing system and a method for manufacturing cheddar cheese using the system. Background technique [0002] Cheddar cheese is a hard original cheese made by fermentation of lactic acid bacteria. It was commercially produced in the middle of the 19th century. It is one of the cheese products with the largest production and sales in the world. It has a moderate taste and is easy to preserve. The product can be widely used in the processing and production of other related foods. Cheese has become an emerging dairy product in my country. Hard cheddar cheese is fermented by adding starter to milk, and at the same time adding rennet to coagulate cow casein, eliminating After the whey, the curd is textured and salted, and the curd is pressed and formed to mature and store dairy products. [0003] At present, there is no continuous mechanized processing ...

AI Technical Summary

Problems solved by technology

[0003] At present, there is no continuous mechanized processing equipment for hard cheddar cheese manufacturing in my country. The product processing system is mainly based on unit equipment operation combined with manual production. The degree of mechanization is low, the product processing lacks automatic control, and the equipment cannot be cleaned automatically; In key process steps such as curdling, texturing, and pressing, the main equipment units cannot be operated in a closed manner, and the products are obtained by using an open processing system

This kind of raw cheddar cheese manufacturing method is labor-intensive, low in efficiency, high in production cost, difficult in equipment cleaning, difficult in meeting product hygiene requirements during processing, difficult in product quality control, and difficult in adapting to the needs of market development.

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