COW MILK PROCESSING PLANT 2

Product catalog summary

Overview: The document outlines the process of cheese and ricotta production from cow milk using equipment provided by MAGNABOSCO S.r.l. It details the stages of milk processing, from heating to the final product packaging.

Specifications: The process utilizes a double bottom coagulator and a high-pressure steam boiler model GVR for heating milk. The equipment is designed to handle all types of milk for cheese and ricotta production.

Procedures:

Heating and Coagulation: Milk is heated quickly to coagulating temperature using steam. Culture and rennet are added during this phase.
Curd Cutting and Discharge: After coagulation, curd is cut using a motorized electro-stirrer and discharged into moulding and stewing tables where whey is drained.
Moulding and Stewing: Moulds are overturned during stewing to ensure even processing. Whey is heated to produce ricotta.
Ricotta Production: Whey is heated to a specific temperature for ricotta separation, after which it is extracted and drained.
Maturing: Fresh cheese is placed in refrigerators with controlled humidity for maturing.

Recommendations: Ensure precise temperature control during heating and coagulation for optimal cheese quality. Regularly monitor humidity levels during maturing to maintain product consistency.

Key Equipment: Double bottom coagulator, high-pressure steam boiler model GVR, motorized electro-stirrer, electro-pump for whey transfer.

Conclusion: The document provides a comprehensive guide to the cheese and ricotta production process, emphasizing the importance of temperature control and equipment efficiency.

Catalog excerpts

COW MILK PROCESSING PLANT General Heating start Culture and rennet adding Cutting device Coagulation Curd cutting Curd discharge MAGNABOSCO S.r.l. - Via Roma, 19 – 36030 Zugliano (VI) Tel. 0445 330111 (8 linee r.a.) œ Fax 0445 330110 – 330222 e-mail: [email protected] œ www.magnabosco.com

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Curd discharge Moulding Mould turnover Stewing Stewing Whey load MAGNABOSCO S.r.l. - Via Roma, 19 – 36030 Zugliano (VI) Tel. 0445 330111 (8 linee r.a.) œ Fax 0445 330110 – 330222 e-mail: [email protected] œ www.magnabosco.com

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Whey heating “Ricotta” collection Maturing High pressure steam boiler model GVR MAGNABOSCO S.r.l. - Via Roma, 19 – 36030 Zugliano (VI) Tel. 0445 330111 (8 linee r.a.) œ Fax 0445 330110 – 330222 e-mail: [email protected] œ www.magnabosco.com

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TYPICAL CHEESE PRODUCTION FROM COW MILK Processing chart Description MAGNABOSCO S.r.l. - Via Roma, 19 – 36030 Zugliano (VI) Tel. O445 3302111 (8 linee r.a.) - Fax 0445 330110 – 330222 e-mail: [email protected] - www.magnabosco.com 1) Pict.1 shows the double bottom coagulator on platform aimed at transforming all milk types into cheese and ricotta, all in one equipment; 2) After filling the coagulator with milk, the high pressure steam produced from steam boiler model GVR (pict.17) heats the milk very quickly up to the coagulating temperature. During this phase culture is added and when...

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COW MILK PROCESSING PLANT 2

COW MILK PROCESSING PLANT 2

Catalog excerpts

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