Cheese
production

Cheese
production

The module is designed to dissolve salt and to dose brine into DONI®Plastformer or DONI®Tank L A perforated basket is loaded with salt and the salt is dissolved through internal circulation. The built in conductivity sensor, that controls concentration, signals for ready brine to be fed in doses into DONI®Plastformer or DONI®Tank L .

The module requires CIP-cleaning.

0.00 KZT

The module is designed to dissolve salt and to dose brine into DONI®Plastformer or DONI®Tank L A perforated basket is loaded with salt and the salt is dissolved through internal circulation. The built in conductivity sensor, that controls concentration, signals for ready brine to be fed in doses into DONI®Plastformer or DONI®Tank L .

The module requires CIP-cleaning.

0.00 KZT

The module is designed for the brining of curd in the manufacturing of cheese with grainy structure. Inhibiting action on the development of the microflora is not observed during the preliminary brining (salt content of 0.5% to 0.7%). Meanwhile the time spent in the brine baths is significantly reduced, which accelerates the brining process and reduces the quantity and the volume in the brine baths.
Thanks to DONI®Drain/Brine the practice of partial brining in the cheese vat which generates up to 60% of salty whey is avoided. The process of whey desalting is very complex. DONI®Drain/Brine consists of two draining drums, connected with a U-tube where the curd stays in brine to absorb the necessary quantity of salt. The whey is drained in the first drum and the brine is drained in the second one.
The salt concentration in the brine is maintained automatically. Before the beginning of the process it is pasteurised and cooled down to 40°С.

The module is designed for CIP cleaning.

0.00 KZT

DONI®Hotmix Topup is designed for the production of different types of processed cheese with higher viscosity. The main ingredient (crumbled cheese) and additives are added through the upper lid. The finished product is discharged through a valve at the elliptical bottom. The mixture is heated indirectly. The unit has a double wall filled with water, where steam is injected at a pressure of 0,3 MPa. The maximum steam pressure of the unit is 0,3 MPa which is regulated by a safety valve. The working temperature is regulated automatically and can reach a maximum temperature of 95°С max . As an option there is a possibility to feed clean steam of 0,2 MPa directly into the unit in order to speed up the process and to control the water content. The maximum steam pressure of the unit 0,2 MPa, which is regulated by a safety valve.
Homogenisation of the mixture is carried out by a single or double knife installed in the centre at the bottom of the unit. Processing time is 10 to 20 min, depending on the heating method. The rotation frequency is slowly regulated at between 1 500 and 3 000 min ⁻¹.
A mixer for additional intensive homogenization of the product is installed on the top lid. It also cleans the inner walls during operation. The rotation frequency is slowly regulated at between 10 and 40 min⁻¹. DONI®Hotmix is equipped with a control panel which allows the programming of different recipes and controls all of the manufacturing parameters during processing.
A vacuum system may be supplied as an option.
DONI®Hotmix Topup is designed for CIP cleaning.

0.00 KZT

DONI®Hotmix is designed for the production of different types of processed cheese. The main ingredient (crumbled cheese) and additives are added through the upper lid. The finished product is discharged through a valve at the elliptical bottom. It is possible to incline the unit for better discharge. The mixture is heated indirectly. The unit has a double wall filled with water, where steam is injected at a pressure of 0,3 MPa.
The maximum steam pressure of the unit is 0,3 MPa which is regulated by a safety valve. The working temperature is regulated automatically and can reach a maximum temperature of 95°С max . As an option there is a possibility to inject clean steam of 0,2 MPa directly into the unit in order to speed up the process and to control the water content. The maximum steam pressure in the main unit should be 0,2 MPa, which is regulated by a safety valve.
Homogenisation of the mixture is carried out by a single or double knife installed in the centre at the bottom of the unit. The processing time is 10 to 20 min, depending on the heating method. The rotation frequency is slowly regulated at between 1 500 and 3 000 min ⁻¹.
There is a rotating paddle with rotation frequency of 22 min⁻which is installed on the top lid to clean the inner walls during operation. DONI®Hotmix is equipped with a control panel which allows the programming of different recipes and controls all of the manufacturing parameters during processing. A vacuum system may be supplied as an option.
DONI®Hotmix is designed for CIP cleaning.

0.00 KZT

The module is designed for final pressing, maximum separation of whey and moulding of the cheese block.
DONI®Pressmatic is fully closed and designed for CIP cleaning. The full moulds are transported on step conveyor belts which ensure correct positioning under the pneumatic cylinders. The pressing follows a set program and the pressure increases gradually until it reaches the maximum value for the product.
DONI®Pressmatic is designed and completed individually for each client depending on:
- the volume and number of cheese vats;
- type of cheese;
- size of moulds.

0.00 KZT

The module is designed for final pressing, maximum separation of whe and moulding of the cheese block.
DONI®Press consists of a trolley where the moulds are placed and a stainless steel frame with pneumatic cylinders. Each cylinder presses one mould. The module is individually designed and its size is based on the largest moulds that are going to be used.
The number of modules depends on the volume of the cheese vat and the capacity of the moulds. The maximum length of Doni Press should not exceed
4 000mm and its maximum width should not exceed
1 800mm. This is to allow for the underpress trolley to be serviced. The module is supplied with a control panel.

0.00 KZT

The module is designed for preliminary pressing of curd immersed in whey in the manufacturing of cheese with dense structure. The maximum pressure that can be achieved is 60 g/cm² and it is determined by the cheese type. The curd whey mixture is fed through the pipes of the spray balls. During operation the spray balls are uninstalled. A draining belt is installed at the bottom and after pressing the whey drains through here. At the end of the process the curd is transported out. A pneumatic guillotine for cross cutting and knives for lengthwise cutting are installed at the front. The cycles of pressing and removing of the curd and CIP washing are fully automated.
Теchnical specifications:

Volume /l/ 5 000÷8 000 8 000÷15 000
Power
supply /kW/
10 12
Air consumption
6 atm /l/min/
600 600
Consumption during CIP-cleaning /l/h/ 15 000 25 000

Layer size after pressing:

Volume /l/ 5000 6000 8000
Width /mm/ 1150 1150 1400
Length /mm/ 3900 4600 5060

 

Volume /l/ 10000 12000 15000
Width /mm/ 1400 1600 1850
Length /mm/ 6210 6670 7130

These dimensions are for a layer with a height of 125 to 130 mm. If a client requires a layer with different height then the length needs to be changed.
The volume of DONI®Pressvat usually corresponds to the cheese vat volume. A change in the curd block height can be achieved when a cheese vat with non corresponding volume is used.
 

0.00 KZT

The module is designed for the draining of whey and the cheddaring of the curd in a controlled environment. DONI®Cheddarmatic is a fully closed system with three draining lines. The curd-whey mixture is fed through a distributor on to the first draining line which has the highest position. Its special constriction allows for 85% of the whey to be drained. The product moves in thin layers at high speed. The product is transferred on to a second line with a slower speed where the operation (motion) continues and the thickness of the layer is 80 to 100 mm. At the beginning of the line there is a scarifier for final draining. After turning and falling on to the third line the finished product leaves the module. At the outlet a pneumatic guillotine cuts it into blocks which are then transported to DONI®Plastformer or to DONI®Stretchformer for processing.
The cheddaring time is regulated at a range of 40 to 60 min. The temperature in the inner space is automatically maintained at 40°С. The module is delivered ready for operation with: Servicing man holes with internal lighting, level sensors; spray balls connected with a collector; a temperature sensor installed in one of the cutting-stirring tools; level sensors; control panel; scarifier and pneumatic guillotine situated at the outlet.

DONI®Cheddarmatic is designed for CIP cleaning.

0.00 KZT

The module is designed for the draining of whey and cheddaring of curd. The remaining whey left after the draining process in DONI®Drainer and the curd falls into the trolley's perforated basket under the press. The trolley is manually placed under the press where the curd is pressed under gradually increasing pressure of up to 3 kg on 1 kg of cheese for final draining. The process of cheddaring occurs in the trolley.
The cleaning is local.

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The module is designed to drain the leftover washing water, a process with duration of around ten minutes. It is also used to mix the curd grain with the appropriate quantity of cream. The process is controlled by weight sensors installed in the base of the mixer. DONI®Creamer is a horizontal tank with a revolving pivot stirring mechanism. Its rotating tools are attached to a pivot bar and touch the wall of the mixer. The mixing process is carried out through the reversing of the rotation direction. The draining is a continuous one way process.
The standard order of volumes and power is:

Volume /l/ 3 000 4 000 5 000 6 000 7 000 8 000
Power
supply /kW/
2,2 2,2 3,0 3,0 4,0 5,5

When placing an order the client is not limited to the standard order of volumes. DONI®Creamer is designed for CIP cleaning.

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The module is designed for the extrusion of fibres with a diameter range of 6mm to 14 mm which are used for the production of figure shaped cheese. The cone tank is loaded with curd with a temperature of 65° to 68°С from DONI®Plastformer. After the man hole is closed air pressurised at 1 atm is inserted. At the same time the mould plate located at the base of the cone is heated and the cooling nozzles turned on. The strings with the required diameter flow out through the plate's openings and drop in a vat full of cold, low concentrate brine. After a short period of time the cooled strings are extracted manually and processed on a working table. The module is supplied with an autonomous electric system for heating of the mould plate. DONI®Stringformer is an assisting module which operates only in combination with DONI®Plastformer.

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The module is designed for moulding of mozzarella pieces in spherical shapes with weights ranging from 9 to 150g or semi cylindrical shapes with a weight of 500 g. The cooked curd is fed into a two-auger chamber where the moulds in the moulding drum are filled under pressure. Ice cold water is poured on the moulding drum for preliminary cooling. All of the surfaces that come into contact with the product have a highly resistant, non-stick layer authorised for use with food.
The moulds in the moulding drum are manufactured according to the client's requirements. Additional drums with different moulds can be supplied.

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The module is designed for moulding of mozzarella pieces in spherical shapes with weights ranging from 9 to 150g or a semi cylindrical shape with a weight of 500g. The cooked curd is fed into a two-auger chamber where the moulds in the moulding drum are filled under pressure. Ice cold water is poured on the moulding drum for preliminary cooling. All of the surfaces that come in contact with the product have a highly resistant, non-stick layer authorised for use with food.
The moulds in the moulding drum are manufactured according to the client's requirements. Additional drums with different moulds can be supplied.

0.00 KZT

DONI®Stretchfomer 1.2 is integrated in production lines for mozzarrela and other pasta filata type cheese with a stringy texture and higher water content. Cheddared/pH 5,2÷5,4/ curd blocks with sizes ranging from 150 mm to 150 mm and a length from 300 to 500mm are fed in the module. They are cut with a disc cutter into pieces around 3mm thick. They are then fed into the two-auger chamber for cooking in hot water at /80°С/. The softened curd goes through two consecutive chambers for stretching and then it is transferred into a moulding module
DONI®Stretchfomer1.2 has an integrated system for hot water generation and an automated temperature control to maintain a constant temperature. All of the surfaces that come into contact with the product have a highly resistant, non-stick layer authorised for use with food.
The module requires CIP-cleaning.

0.00 KZT