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MALGAMATIC FOR CHEESE AND RICOTTA CHEESE PRODUCTION

MALGAMATIC FOR CHEESE AND RICOTTA CHEESE PRODUCTION
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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: magnabosco@magnabosco.com 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: magnabosco@magnabosco.com 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...

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