Cheese production lineMALGAMATIC

1) The milk is transferred into Malgamatic
2) The milk in the Malgamatic heats up to the pasteurising temperature and is maintained at such temperature,
the pasteurising temperature and holding times depend on the used technological process; on the check and control
panel a ribbon-type recorder records the milk temperatures and holding times;
3) After having pasteurized and cooled the milk up to the coagulation temperature, culture and then the rennet are added
4) The milk is kept immobile for the time needed for coagulation;
5) Once coagulation is performed, curd is cut by means of the motorized electro stirrer
6) After cutting, the curd is discharged into the moulding and stewing table where the whey is
discharged too; the whey lays in the inferior part of the table;
7) In the moulding table cheese which is still in the moulds – is stewed too, during the stewing moulds are reversed;
8) The cheese salting, which generally begins the day after production, can be performed with dry method or in brine.
9) Once the production process ends the cheese is transferred, according to the type, in the maturing or conservation rooms
10) The whey discharged in the stewing table is transferred into Malgamatic and is heated up to the temperature for
ricotta separation, during the separation phase somebody uses some products to allow the albumin separation from the whey
11) After sepraration ricotta is held for a rest, it is extracted and put into the special moulds

Cheese type : mascarpone