Mejeriets proposal and a approximately budget for the most elementary equipment to start your own cheese Production.
After an initial contact Mejeriet can guide you with regards to size and amount of equipment and the buildings lay-out
Milk reception – Mejeriet suggest
Refrigerated open Farm tank – with tilt lid (available sizes in 01.00)
02.00 Multiflex Batch pasteuriser *
Heating and cooling is the hearth in all Dairy processes
- Heating up to 95° C
- Cooling to 2-4 ° C above cooling media
- Three PVC vat on wheels – 75 to 300 litre each – Maintaining the circle with heating and cooling
03.00 Utilities for making milk into cheese
- Starter culture for developing a specific taste in the cheese over a period of time
- Freezer for starter culture
- Set of measuring beakers
- Cheese rennet for coagulating the milk
- Harp for cutting the curd – Different models *
- Whey strainer
- Movable Pump
- Container to receive the whey
- Scope to move cheese grain from vat to cheese moulds
- Moulds to be decided after cheese type*
- Drainage table for cheese moulds *
- Cheese press – Depending of cheese type
- Stainless steel stock cart for transport of cheese *
- Brine bath – Depending of cheese type
- Himalaya salt
- Cheese racks for storing – Depending on quantity
- Cheese washing machine – Small quantity can be done manually *
04.00 Test & control equipment
- pH meter *
- Digital thermometer *
- Standard thermometer
- Test equipment for own control of the cheese process
- Set of laboratory glassware
- Chemicals for lab test
- Quick test stickers
05.00 Chemicals for cleaning
- Alkaline detergent
- Nitric detergent
- P3 Mild Detergent
- Disinfectant
- Suitable measuring beakers for each type
07.00 Working dress
- Non-slip white boots
- White working clothes *
- White apron *
Join the Cheese world – It’s waiting for your contribution