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Cheese

Lactic cheeses

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.

1.
Milk and cream processing
2.
Stainless steel mini vat lines
3.
Draining and turning
4.
Demoulding
5.
Salting
6.
Washing
7.
Whey processing
Pasteurization
Tecnal's Basic and Premium lines bring you a full range of pasteurizers for cheese milk, cream, and whey. Our lines cover flow rates from 500 to 50,000l/h.   Temperature and…
Tecnal's Basic and Premium lines bring you a full range of pasteurizers for cheese milk, cream, and whey. Our lines cover flow rates from 500 to 50,000l/h.

 

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:

  • Temperature regulation by water loop
  • Securing and monitoring of pressures and back-pressures
  • Tubular holding section
  • Tracking and traceability of the process
  • Independent washing
  • Energy Pack

You can also consult us for yoghurts and ice cream mixes pasteurizers

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Cream separation
Tecnal proposes a full line of cream separators or centrifugal cheese milk and whey separators. Our line covers flow rates from 1,000 to 50,000 l/h. Tecnal's engineering department deploys its…
Tecnal proposes a full line of cream separators or centrifugal cheese milk and whey separators. Our line covers flow rates from 1,000 to 50,000 l/h. Tecnal's engineering department deploys its skills to meet our commitments in terms of residual fat level, energy consumption, and compatibility with your/our cleaning in place systems (CIP).
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Standardization
Tecnal's engineering department can help you with standardization of Fat and Protein contents.
Tecnal's engineering department can help you with standardization of Fat and Protein contents.
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Stainless steel mini vat line
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…

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:

  • Very high flexibility : you can proceed different products and cheese-making technologies without losing too much time, and also easily manage short runs. You can transform the quantity of milk you want while monitoring and improving precision of each cheese-making parameter.

 

  • Very high regularity of production : achievement quality of our vats, whether or not associated with our cutting before moulding system, guarantees regularity of your grains of curd. Fines creation as well as fat and protein losses are extremely limited.

 

  • Very good hygiene : the design of stainless steel mini vat lines by Tecnal's engineering department optimizes the daily washing operations. Our solutions enable you to work in optimal conditions of hygiene and comply with international standards (IFS, BRC, etc.).

 

  • Tracking and traceability of production

 

  • Suited moulding with a rotative moulding machine
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Moulding by RotaFrom
Perfect synchronization between the vat tipper and your moulding conveyor optimizes your standard deviations. Cleaning by CIP
Perfect synchronization between the vat tipper and your moulding conveyor optimizes your standard deviations. Cleaning by CIP
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Several options
Several options are available to improve whey removal, fines recovery, your standard deviations, and moulding machines cleaning.
Several options are available to improve whey removal, fines recovery, your standard deviations, and moulding machines cleaning.
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Manual draining
This is the most dependable and most profitable solution for outputs from 1,000 to 4,000 litres per cycle. Whey recovery and evacuation are ensured. Trays are stacked, unstacked, and turned…
This is the most dependable and most profitable solution for outputs from 1,000 to 4,000 litres per cycle.

Whey recovery and evacuation are ensured. Trays are stacked, unstacked, and turned manually.

Stacks of cheese are shifted manually on trolleys.

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Fully automatic draining
We propose fully automatic draining management solutions for outputs starting at 5,000l/h. Our draining tables allow storage and draining of full trays stacks during acidification. Electric shifting of your stacks,…
We propose fully automatic draining management solutions for outputs starting at 5,000l/h.

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.

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Individual turning of the trays and block forms
Individual turning over of trays subset, straw-mat, and block forms, with or without spacers, eliminates the cap-shape effect. Our equipments make it possible to work gently on delicate products.
Individual turning over of trays subset, straw-mat, and block forms, with or without spacers, eliminates the cap-shape effect.

Our equipments make it possible to work gently on delicate products.

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Stacker and unstacker
Stacking from the bottom/Programmable stack management/Brushless Motor/Nothing above the product/Maximum rate: 5 seconds per tray/Base stand management of base/Pre-stacker or pre-unstacker possible for very high operating rates/Safety gate and buffer…
Stacking from the bottom/Programmable stack management/Brushless Motor/Nothing above the product/Maximum rate: 5 seconds per tray/Base stand management of base/Pre-stacker or pre-unstacker possible for very high operating rates/Safety gate and buffer storage areas
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Several options
On request, we can provide unstickers, spacers removal systems, manual stack turners and robotized turning, stacking, and unstacking systems
On request, we can provide unstickers, spacers removal systems, manual stack turners and robotized turning, stacking, and unstacking systems
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Robotized demoulding
After being drained, cheeses (both small and large diameters) are removed automatically from moulds and set down on stainless steel ripening racks suited for this type of product.
After being drained, cheeses (both small and large diameters) are removed automatically from moulds and set down on stainless steel ripening racks suited for this type of product.
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Manual demoulding
After being drained, cheeses (both small and large diameters) can also be manually removed from moulds - because of their delicacy associated with this technology - and set down on…
After being drained, cheeses (both small and large diameters) can also be manually removed from moulds - because of their delicacy associated with this technology - and set down on stainless steel ripening racks suited for this type of product.
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Demoulding by manual turner
On request
On request
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Dry salting with SalaFrom
SalaFrom is a dry salter that can be fed manually or incorporated in a complete and fully automatic line. A lower fluidized bed creating a salt cloud as well as…
SalaFrom is a dry salter that can be fed manually or incorporated in a complete and fully automatic line. A lower fluidized bed creating a salt cloud as well as a salt curtain for the upper side guarantee very accurate salting standard deviations.

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.

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Turner for stacks of racks with pins
Individual stack turning by pair / Stand base management / System to unstick cheeses from racks
Individual stack turning by pair / Stand base management / System to unstick cheeses from racks
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Vats
Vats are washed in a washing booth or a washing tunnel, depending on the lines operating rates.
Vats are washed in a washing booth or a washing tunnel, depending on the lines operating rates.
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Dishes
Tecnal and its partner Sassaro can provide any means of washing for your cheese-making dishes, racks, and spacers. Washing quality, water and energy consumptions quality, as well as our washing…
Tecnal and its partner Sassaro can provide any means of washing for your cheese-making dishes, racks, and spacers. Washing quality, water and energy consumptions quality, as well as our washing skills to prevent dishes from being sticky, qualify us as true specialist.
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Whey processing
Tecnal proposes solutions for sweet and acid wheys recovery and processing. - Cheese whey filtration by our Fine Savers line - Text: Perfect separation of whey and curd fines by…
Tecnal proposes solutions for sweet and acid wheys recovery and processing.

- 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

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