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Cheese

Mozzarella

Tecnal offers a turnkey solution or a solution by separate modules for the production of your pasta filata type cheeses such as Mozzarella and Pizza cheese

 

 

Mozzarella is one of the cheeses that knows the biggest growth in the world. Originally from Italy and made from buffalo milk, mozzarella has now expanded with a cow milk production. Tecnal proposes a turnkey solution from the receiving of the milk to packaging.

Once the milk has been prepared (standardization, pasteurization, etc.), it undergoes a coagulation phase. Thanks to our DynaFrom® technology, we perfectly control curd coagulation and syneresis, which will then be acidified and drained before being stretched and moulded in special modules.

Besides our perfect mastery of process times with our dynamic coagulation principle, the advantage of our DynaFrom® solution is that the range of products from a given production unit can be extended. The same unit can produce mozzarella but also soft cheeses or Feta. The downstream part of each process (moulding, draining, stretching, etc.) will be specific, but the coagulation unit will be shared by all of the products.

Tecnal works with downstream partners who are specialists in Mozzarella production which allows providing turnkey solutions and making commitments in terms of yield and standard deviations.

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Milk and cream processing
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DynaFrom Vat Lines
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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DynaFrom line
Tecnal is the specialist and world leader in vat lines applied to the production of Camembert, Brie, and other soft cheeses. Tecnal proposes a full range of DynaFrom vat lines…
Tecnal is the specialist and world leader in vat lines applied to the production of Camembert, Brie, and other soft cheeses.

Tecnal proposes a full range of DynaFrom vat lines to cover all your production needs.

The DynaFrom Batch line: production in batches or runs from 50 to 5,000 litres.

The DynaFrom Continuous line: production from 5,000 to 500,000l/h.

The 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. The DynaFrom line lets you work in batch or continuous mode, from the filling station to the moulding station. You can transform the quantity of milk you want while monitoring and improving precision of each cheese-making parameter.
  • Very high regularity of production: the geometry of our vats, associated with our cutting systems, with or without robots, 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 the DynaFrom Batch and Continuous 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
  • Suitable moulding: We have several types of moulding suited to different standard deviation and budget objectives.
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