MALGAMATIC FOR CHEESE AND RICOTTA CHEESE PRODUCTION

Product catalog summary

Overview: This document outlines the process and equipment used in the production of cheese and ricotta using the Malgamatic system by Magnabosco S.r.l. It details the steps involved in the production process, from milk pasteurization to the final packaging and delivery of cheese and ricotta.

Specifications: The Malgamatic Lt.500 is equipped with a temperature recording panel, culture and rennet adding mechanisms, a cutting device, and regulation of cut speed. It facilitates processes such as curd cutting, agitation, and discharge.

Cheese Production Process:

Milk Preparation: Milk is transferred to the Malgamatic where it is heated to pasteurizing temperature and maintained as per the technological process requirements.
Coagulation: After pasteurization, the milk is cooled to coagulation temperature, and culture and rennet are added. The milk is kept immobile for coagulation.
Curd Cutting and Moulding: Once coagulated, the curd is cut using a motorized electro stirrer and discharged into a moulding and stewing table where whey is also discharged.
Stewing and Salting: Cheese in moulds is stewed and reversed. Salting occurs the day after production, either dry or in brine.
Maturation: The cheese is transferred to maturing or conservation rooms.

Ricotta Production Process:

Whey Processing: Whey from the stewing table is heated in the Malgamatic for ricotta separation. Coagulants may be used to aid albumin separation.
Ricotta Extraction: After separation, ricotta is rested, extracted, and placed into special moulds.

Additional Information: The document includes contact information for Magnabosco S.r.l. and references to various photographs illustrating the equipment and processes.

Catalog excerpts

MALGAMATIC FOR CHEESE AND RICOTTA CHEESE PRODUCTION-1

MALGAMATIC FOR CHEESE AND “RICOTTA” PRODUCTION Malgamatic Lt.500 Temperature recording panel Culture adding Rennet adding Cutting device Regulation of cut speed Curd cutting Agitation 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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MALGAMATIC FOR CHEESE AND RICOTTA CHEESE PRODUCTION-2

Curd discharge Curd collection vat Moulds Stewing Some types of produced cheese Spices cheese “Caciotta” Whey charge Whey heating Coagulant adding for “ricotta”

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MALGAMATIC FOR CHEESE AND RICOTTA CHEESE PRODUCTION-3

Heating Heating Milk separation from fat “Ricotta” extraction “Ricotta” extraction “Ricotta” extraction on moulds “Ricotta” 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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MALGAMATIC FOR CHEESE AND RICOTTA CHEESE PRODUCTION-4

TYPICAL CHEESE PRODUCTION Processing chart Description 1) The milk is transferred into Malgamatic (pict. 1); 2) The milk in the Malgamatic (pict. 2) heats up to the pasteurising temperature and is maintained at such temperature, the pasteurising temperature and holding times depend on the used technological process; on the check and control panel a ribbon-type recorder records the milk temperatures and holding times; 3) After having pasteurized and cooled the milk up to the coagulation temperature, culture and then the rennet are added (pict. 3 and 4); 4) The milk is kept immobile for the time...

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