Tecnal offers a turnkey solution or a solution by separate modules for the production of your soft lactic cheeses
Soft “lactic” cheeses are characterized by a slow coagulation (approximately 16 hours) and a very short syneresis (curd cutting occurs just before moulding).
After traditional draining and dry salting, cheeses are ripened for nearly a month, or even more, to achieve a creamy texture.
This category of cheeses includes washed and bloomy rinds: Brillat-Savarin, Epoisses, Saint-Marcellin, etc.
Temperature and duration of cheese milk pasteurization are important parameters that are precisely determined by Tecnal's engineering department to attain the desired milk quality.
All of our designs are created in 3D and then built in skid form to allow delivery of assemblies that have been tested and are ready to be connected.
Milk pasteurization is an important step in the cheese-making process, a step on which compliance of the finished product with food safety standards depends.
All of our designs are compliant with 2006/42/EC machines directive and 1935/2004 food safety certification requirements. Feel free to contact us for your IFS and BRC standards problems.
Other technical characteristics:
You can also consult us for yoghurts and ice cream mixes pasteurizers
Tecnal is the specialist in mini vat lines applied to soft lactic cheeses production such as Saint-Marcellin, Epoisses, etc.
Tecnal proposes its stainless steel mini vat line scalable to your production needs.
Vats, 20 to 50L capacity, are stacked by 10 to 12 on coagulation conveyors. Pouring of matured milk can be managed semi-automatically; each vat manual renneting happens at milk filling time. Coagulation is then started up for approximately 16 hours.
Vat lines designed, built, assembled, and tested at Tecnal bring you the following advantages:
Whey recovery and evacuation are ensured. Trays are stacked, unstacked, and turned manually.
Stacks of cheese are shifted manually on trolleys.
Our draining tables allow storage and draining of full trays stacks during acidification.
Electric shifting of your stacks, by jack or trolley, ensures smooth and safe movements of the stacks to the draining rooms.
Traceability of your stacks is possible for each production run.
Whey recovery and evacuation are ensured. Automatic shuttles transfer the stacks between two draining tables.
Our equipments make it possible to work gently on delicate products.
A proper salt distribution on each sides of the cheese is ensured by: shift speed of racks/salt spraying rate.
This equipment is made of 316L stainless steel.
Rate up to 1,000 racks/hour.
- Cheese whey filtration by our Fine Savers line
- Text: Perfect separation of whey and curd fines by screening grids from 60 to 120 µm. Flow rates from 10 to more than 30 m3/h.
- Whey pasteurization and storage
- Serum proteins denaturation and recovery by ultrafiltration Ultrafiltration permeates processing and reverse osmosis
