Milk processing and
cheese production

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.

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.

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:

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 is with regulated height. The cutting is automatic with a pneumatic knife. It is integrated in automated lines in medium and large dairy factories.
Technical specifications:
DONI®Former CS 1.1 P1.0 integrated in DONI®Plastformer 1.0.

The Module is designed for volume dosing of curd and the 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 1.1 P1.0 integrated in DONI®Plastformer 1.0.