Semi-hard cheeses processing line

Prilikom zaprimanja, mlijeko se kontrolira i razvrstava prema kakvoći, te predviđa za preradu u određeni mliječni proizvod. Kontrola zdravstvene ispravnosti sirovina, poluproizvoda i gotovih proizvoda vrši se u prijemnom, kemijskom i mikrobiološkom laboratoriju. Linija proizvodnje sireva obuhvaća liniju “Abc” svježih krem sireva mliječnih namaza, te liniju polutvrdih sireva. Proizvodnja sireva temelji se na: koagulaciji proteina, sirenju ili grušanju mlijeka i oblikovanju sirnog gruša u sirno zrno, uz izdvajanje nastale sirutke i soljenje sira, nakon čega se dobiva svježi ili nezreli sir. Gotovi proizvodi se pakiraju, skladište i otpremaju.Immediatelly, on receipt, milk is controled and sorted in accordance with quality, then it is anticipated for remaking into ordered product of milk. The sanitary control and correctness of raw material and half-products are done in the acceptable, chemical and microbiological laboratory. The cheese production process of fresh cheese cream called “Abc”, milk spreads, then process of halfhard cheese. The cheese production is based on: coagulation of albumen, curdling or coagulating, then on the forming cogulated cheese into cheese grain, separation of resulted whey and cheese salting, after that we have fresh or unripe cheese. The final roducts are packed, warehoused and dispatched