Beyaz Peynir (Feta) Üretim Hattı

Milk Heating Tank

Pasteurisation of the milk for White Cheese Processing can be done either by Plate Pasteuriser or Tank Pasteuriser. Plate Pasteurisation has been the first choose of high capacity plants so far. In this case; Plate Pasteuriser should be equipped with a Holder Unit for resting the milk at pasteurisation temperature for a specific time.

Milk Cooling PHE

Soon after the milk is pasteurised in Sp Makina Milk Heating Tank, it is directly and rapidly cooled down to the inoculation temperature by Plate Heat Exchanger and sent to Sp Makina Cogaulation Vat.

Coagulation Vat

Pasteurised milk is cooled down to the coagulation temperature through Cooling Plate Heat Exchanger and the milk is transfered into Sp Makina Coagulation Vats, where all the inoculation/coagulation/curd breaking/moulding and curd pressing/syneresis steps are performed.

Curd Breaking Apparatus

Once the inoculated milk achiaves expected pH, coagulated milk gets a firm structure due to the interaction between casein micelles and fat globule membrane. That is what we call "curd".

Curd Pressing Plates

After the first portion of whey is seperated from curd by the effect of gravity, curd is pressed by Curd Pressing Plates for further removal of whey and giving the curd its final solid content.

Heating Fan

Heating fans are installed inside the coagulation room as we need to keep the room temperature constant during whole coagulation period for preventing milk/curd catching cold during the process.

Seaming Machine

White Cheese is given its cubic shape by Curd Cutting Knifes once curd pressing is over and is let to rest inside brine solution for 6-12 hours.  It can be manuelly filled into small metal cans or plastic containers as well. But mostly it is filled into 5 Kg-10 Kg-17 Kg metal cans for bulk sales. After filling, brine solution is poured into the can until it covers the top surface of moulds and cans are seamed manually by Seaming Machine.