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.

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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 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.

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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

DONI®Stretchfomer 0.8 is integrated in production lines for Mozzarrela and other pasta filata type cheese with a stringy structure 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 into a chamber for stretching and then it is transferred in a moulding module. DONI®Stretchfomer 0.8 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

The Module is designed for volume dosing of curd and automated filling of moulds and block moulds. It has a two-auger chamber and dosing cylinders - one on every operating position of the carousel. The filling height is regulated. The cutting is automatic with a pneumatic knife. It is integrated in automated lines in medium and large dairy factories.
DONI®Former CS 2.0 P2.0 integrated in DONI®Plastformer 2.0.

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The Module is designed for volume dosing of curd and automated filling of moulds and block moulds. It has a two-auger chamber and dosing cylinders; two on every operating position of the carousel. The filling height is regulated. The cutting is automatic with a pneumatic knife. It is integrated in automated lines in medium and large dairy factories.
DONI®Former CD 2.0 P2.0 integrated in DONI®Plastformer 2.0.

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The Module is designed for volume dosing of curd and automated filling of moulds. It has a two-auger chamber and one dosing cylinder. The filling height is regulated. The cutting is automatic with a pneumatic knife. It is integrated in automated lines in small and medium dairy factories.
DONI®Former 1.7 P2.0 integrated in DONI®Plastformer 2.0.

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The Module is designed for volume dosing and moulding of curd in plastic moulds. It has a two-auger chamber and a pressing plate which doses the required curd quantity directly into the mould. The cutting is automatic with a pneumatic knife.
DONI®Former 1.5 P2.0 integrated in DONI®Plastformer 2.0.

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DONI®Plastformer 2.0 is integrated in the production lines for kashkaval, pizza cheese, suluguni and other pasta filata which require a dense structure and lower water content. It is usually used for moulding into different shapes from 5 000 g to 9 000 g. 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 and enter a specially constructed U pipe along with the brine which is heated to 72-76°С. During the movement of the mixture in the U pipe the temperature of the curd pieces increases to 60 - 63°С and they become soft and malleable. At the same time they undergo a brining process absorbing the dissolved salt. The quantity of the absorbed salt depends on the concentration of the hot brine.
The unused brine is drained through the perforated rotating drum for reuse. In the drum the curd pieces stick to one another and the initial homogenisation of the cooked curd begins. The final homogenisation and the filling of the moulds are performed in DONI®Former module which which is an integrated part of DONI®Plastformer 2.0. It determines the productivity and the geometrical shape of the finished product. This does not include the power required for DONI®Former.
The possible configurations of DONI®Plastformer 2.0 are illustrated on fig. 2. Their production output can be found in the information regarding DONI®Former.

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