Milk processing and
cheese production

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.
Technical specifications:
DONI®Former 0.9 P1.0 integrated in DONI®Plastformer 1.0.

Module for dosing and moulding /kashkaval, pizza cheese etc./
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 1.0 P1.00 integrated in DONI®Plastformer 1.0.

The Module is designed for volume dosing of curd and manual filling of moulds. It has a two-auger chamber and two dosing cylinders. The filling height is regulated.
The module integrated only in DONI®Plastformer 1.0

The Module is designed for volume dosing of curd and manual filling of moulds. It has a two-auger chamber and two dosing cylinders. The filling height is regulated.

The module integrated only in DONI®Plastformer 1.0

The module is designed for the production of multi layered structure cheese. It is delivered with a one-auger heated chamber which is steeply inclined. The moulding of the product is performed in plastic, cylindrical moulds and the curd cutting is performed manually.
DONI®Former 0.6 P1.0 is integrated only in DONI®Plastformer 1.0

The module is designed for the continuous extrusion of cheese fibres in the production of figure shaped cheese. The basic module is delivered with heated plates for fibres (ø6 mm and ø14 mm) which are plaited into different figures after cooling. The moulding plates are heated with an autonomous electrical system which is included in the set. Nozzles are installed at the outlet to spray ice cold water for preliminary cooling. Moulding plates with non-standard openings can be delivered upon request.
DONI®Former 0.25 P1.0 is integrated only in DONI®Plastformer 1.0.

DONI®Plastformer 1.0 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 in different moulds from 150 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 is an integrated part of DONI®Plastformer 1.0. 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 1.0 are illustrated on fig. 1. Their production output can be found in the information regarding DONI®Former.

The module is designed for the partial draining of whey and dosed filling of moulds and block moulds. It is used in the manufacturing of soft cheese, moulded Tvorog and other cheeses. It is offered in two Models: DONI®Draining/Filling MF with manual mould filling and DONI®Draining/Filling AF with automated mould filling.
DONI®Draining/Filling is a fully closed system with a draining belt. The curd-whey mixture is fed through a distributor on the draining belt. Its special construction allows for 85% of the whey to be drained. The belt runs at high speed with the product moving along it in a thin layer. The mixture's temperature should not be lower than 30°С to be able to realise effective moulding. The moulds can be filled manually or automatically through a distribution plate which has the same shaped openings as the mould. The plate is vertically regulated to be able to adjust the weight of the product.
The module is supplied with a conveyor belt for the positioning and moving of the moulds. A rotator, stacker and de-stacker can be supplied upon request.

DONI®Draining/Filling is designed for CIP cleaning.

The module is moved manually along guide bars on the conveyor belt. It is positioned in front of the DONI®Open U Vat for the discharging of the curd-whey mixture and for the moulding into block moulds which are placed onto the conveyor belt one by one. The filling is performed manually with a paddle. The cycle duration is no longer than a minute. Two workers are required to operate the module. DONI®Moulder has a system that regulates the filling height in order to achieve finished products with the same weight. DONIDO® offers two мodels of the module:
- DONI®Moulder ND without a draining drum for products with high dry content or with partially drained whey;
- DONI®Moulder YD with a draining drum for partial drainage of the whey.

The conveyor belt length is determined by the characteristics of the production site. DONIDO® recommends this module when the block moulds have extensions and additional time is required for the settling of the curd and for the releasing of the extensions before stacking. The module is cleaned locally.

The module is free standing. It can be moved and placed in front of the DONI®Open U Vat to drain the curd whey mixture and to fill block moulds which are placed one by one in front of the distributor. The filling is performed manually with a paddle. The cycle duration is no longer than a minute. Two workers are required to operate the module. DONI®Free Moulder has a system that regulates the filling height in order to achieve a finished product with the same weight. DONIDO® offers two models of the module:
- DONI®Free Moulder ND without a draining drum for products with high dry content or with partially drained whey;
- DONI®Free Moulder YD with a draining drum for partial drainage of the whey.

The module is cleaned locally.

The module is designed for the cleaning and draining of washing water during the manufacturing of cottage cheese. Usually it operates in combination with DONI®Drainer, where whey is drained and grain is fed into the washing water. The presence of this module reduces the technological process in DONI®O Vat by three hours and increases the frequency rate of its feeding. This allows savings. Instead of making a larger investment in DONI®O Vat a smaller one can be made by purchasing washing tanks. DONI®Cooling/Washing Tank is a fully insulated vertical cylindrical tank with a stirring mechanism which maintains the continuous movement of the grain without destroying it. There is a built in draining wall for the draining of used water.
Standard order of volumes with the corresponding power is:

When placing an order the client is not limited to the standard order. The volume of DONI®Cooling/Washing Tank is usually combined with the same volume of
DONI®O Vat.
The module is designed for CIP cleaning.
 

The module is designed for the continuous cooling of a thin layer of product. It is usually used in the manufacturing of spreadable classic tvorog. DONI®Rotofreeze is a drum cooler with a surface temperature of minus 10°С. It cools a layer with a thickness range from 4 to 6 mm. The product is fed from the top and a secondary (auxiliary) drum spreads it onto the cooling surface. For best results the distance between the two drums should be regulated. The cooled product is transported with a transporting screw or a suitable conveyor belt. Two or more drums should be combined in succession to achieve higher production output.
DONI®Rotofreeze is designed for CIP cleaning.

The module is designed for the draining of the whey and the cooling of the finished product in the manufacturing of classic tvorog and Tradition. It can be used successfully in all draining processes. DONI®Coolmatic is a fully closed system with five draining conveyor belts. The curd-whey mixture is fed through a distributor on to the first and highest draining belt. Its special construction allows for 85% of the whey to be drained. The belt runs at a high speed with the product moving along it in a thin layer. The temperature of the mixture should not be lower than 30°С. The product is transferred on to a second slower draining belt. The flow continues and the thickness of the layer is 30 to 50 mm. Air with a temperature of minus 2°C is continuously pumped in. After a fourfold turning between the five conveyor belts the finished product leaves the module cooled to 10°С and ready for packing.
DONI®Coolmatic is designed for a CIP cleaning.

DONI®Draincarriage is a mobile module for whey draining. It is used in semi-automatic lines for the production of tvorog, albumin cheese and pasta filata cheese where the process of cheddarring also occurs within the module. The product that requires draining is fed into in a perforated basket which is then placed at the bottom of the module on a perforated plate. The volume of the basket is 250l and depending on the product's specifications 100l to 200l of it is filled.

The module is cleaned locally.

The module is designed for whey draining. DONI®Drainer PF contains a perforated, rotating drum with a built in serpentine line for curd grain transportation. The curd-whey mixture is fed from the rear end and the drained curd grain comes out from the front.
It is available in two models:
DONI®Drainer OPF – open, suitable for local cleaning and DONI®Drainer CPF – fully closed, requiring CIP cleaning .