| Primodan has delivered more then 45 UF feta cheese plants primarily to Iran and eastern parts of Europe. Below the process for filling UF feta cheese in cups is described in short terms. For more information please contact Primodan or download the leaflets shown to the right.
Mode of Operation
The plastic cups are placed in the cup magazines from where they are dispensed onto the filling conveyor, which will move them stepwise under the slip spray station, the filling station, under the antifoam spray and unto the pushover station at the inlet to the coagulation conveyor.
The coagulation time depends on the type of cheese to be produced, but will normally be from 20 to 30 minutes.
At the end of the coagulation conveyor the cups will be moved row by row to the transfer conveyor leading to the inlet of the Rot-O-Min packing machine.
In the packing machine the cups, with the now coagulated cheese, will be moved to the following stations: |
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- Membrane dispenser, where a sterilized foil is placed on top of the coagulated cheese.
- Dry salting unit, dosing an adjustable quantity of fine salt on the foil.
- Lid dispenser, dispensing a sterilized plastic-foil on the cup and point welding it in order to keep it in position during the move to the heat sealing station.
- Heat sealing, for complete sealing of the lid-material.
- Date coder, for ink coding on top of the lid-material.
- Cover lid dispenser (optional) for applying a snap-on lid on top of the plastic-foil lid.
- Lift and transfer station, moving the cups to the discharge conveyor.
- Discharge conveyor.
Cheese Technology
As described in “Mode of operation” a sterilized foil is placed on the coagulated cheese curd before dry salting.
This ensures the bacteriological acidification of the cheese can take place, as the cheese is not in direct contact with the salt.
After the proper pH-value has been reached, the whey which has separated from the cheese curd will dissolve the salt on top of the membrane thereby forming the brine for salting and preservation of the cheese.
With this production method GDL is not required for acidification of the cheese, and a natural ripening and flavour development process will take place.
For product not requiring acidification / ripening the plastic membrane dispenser and dry salting unit can be substituted by a brine dosing unit.
Increased Capacity
Primodan's cup filling machine is running in-line with the UF plant,- without the use of fermentation tanks. This results in a very safe production without the risk of contamination. In the new filling line, the filling machine is able to run production up to 20 hours/day before CIP. This means, that in the new Primodan system the filling machine continues filling, even after the UF plant goes on CIP mode after approximately 10 hours. By this new method the dairies gain up to 3 hours of extra filling/day. The new system is controlled by a Primodan touch screen panel operating the process equipment. The process equipment is delivered skid mounted from Primodan. For more information about this new method please contact us by clicking here. |
