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Cheese

Veined / Blue cheeses

Tecnal offers a turnkey solution or a solution by separate modules for the production of your veined cheeses such as Bleu d’Auvergne, Roquefort, European blue (Danish Blue)

 

 

 

Veined or “blue” cheeses are cheeses of which interior is marbled with bluish or greenish veins – filaments of Penicillium roqueforti mould. These cheeses were created in regions where rye was grown: blue mould is a contaminant of rye.

Nowadays, blue-cheese family counts many outstanding members, one of the most famous being Roquefort, made of sheep’s milk. Not to mention cheeses from Auvergne (Bleu d’Auvergne, Fourme d’Ambert and Fourme de Montbrison) and from Eastern France (Bleu de Bresse, Bleu de Gex) and products like Danish Blue from Northern Europe.

These cheeses, with their characteristic organoleptic qualities, require several weeks (or even a few months) of ripening before consumption.

1.
Milk and cream processing
2.
DynaFrom Vat Lines
3.
Draining and turning
4.
Demoulding
5.
Salting
6.
Pricking
7.
Washing
8.
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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Dynafrom line
Tecnal is the specialist and world leader in vat lines applied to Camembert, Brie and other soft cheeses production but also of veined cheeses like Bleu de Bresse and Danish…
Tecnal is the specialist and world leader in vat lines applied to Camembert, Brie and other soft cheeses production but also of veined cheeses like Bleu de Bresse and Danish Blue.

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 and so manage short runs. 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 the 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 the 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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Moulding by BasicFrom
Perfect synchronization between the vat tipper and your moulding conveyor optimizes your standard deviations.
Perfect synchronization between the vat tipper and your moulding conveyor optimizes your standard deviations.
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Moulding by TubeFrom
Our TubeFrom tubular moulding machine offers you moulding precision, with preset proportioning for each recipe and self-regulation, and will also save yields of material through the possibility of automatic reincorporation…
Our TubeFrom tubular moulding machine offers you moulding precision, with preset proportioning for each recipe and self-regulation, and will also save yields of material through the possibility of automatic reincorporation of fines.

Flow rates from 10,000 to 50,000l/h.

Well suited to large formats (> 1kg). 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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Turning of stacks
Turning stacks of trays is a key operation that may be performed several times during draining. Stacks up to 24 trays high can be turned. Turning can be separate from…
Turning stacks of trays is a key operation that may be performed several times during draining.

Stacks up to 24 trays high can be turned. Turning can be separate from draining or incorporated in a fully automatic draining operation. This eliminates the need for stacking and unstacking operations.

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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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Demoulding by suction cups
After being drained, cheeses (both small and large diameters) are removed from the moulds and set down on stainless steel ripening racks. A manipulator equipped with suction cups connected to…
After being drained, cheeses (both small and large diameters) are removed from the moulds and set down on stainless steel ripening racks.

A manipulator equipped with suction cups connected to a vacuum pump and circuit, picks up the cheeses in the block forms and sets them down on one or more waiting racks.

Strength of the vacuum in the suction cups, designed by Tecnal, is adjusted to cheeses characteristics.

Removal from moulds by 2, 3, or 4 trays is possible, depending on flow rates. Mould removal tools match with the removed format by a system of bins which are easy to change and to wash. Empty vacuum circuit washing.

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Demoulding by robot
After being draining, cheeses (both small and large diameters) are removed from the moulds and set down on stainless steel ripening racks. A robot using a gripper with suction cups…
After being draining, cheeses (both small and large diameters) are removed from the moulds and set down on stainless steel ripening racks.

A robot using a gripper with suction cups connected to a vacuum pump and circuit picks up the cheeses in the block moulds and sets them down on one or more waiting racks.

Strength of the vacuum in the suction cups, designed by Tecnal, is adjusted to cheeses characteristics.

Removal from moulds on 2, 3, or 4 trays is possible, depending on flow rates. Mould removal tools match with the removed format by a system of bins which are easy to change and to wash. Empty vacuum circuit washing.

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Demoulding by unstacking
A stack of cheeses is placed upside down in an unstacker. One-by-one block forms mechanical unstacking insures removing of the cheeses from the moulds. This system is recommended for large…
A stack of cheeses is placed upside down in an unstacker.

One-by-one block forms mechanical unstacking insures removing of the cheeses from the moulds.

This system is recommended for large formats such as Fourme d'Ambert, for example.

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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 standard deviations of salting.

A proper salt distribution on each sides of the cheese is ensured by: shift speed of the racks/ salt spraying rate.

This equipment is made of 316L stainless steel.

Rate up to 1,000 racks/hour.

 

Optional

For some products, a mechanical action system accompanying dry salting can be proposed, in order to facilitate salt penetration at heart.

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Salting with brine
On request, for some veined cheeses
On request, for some veined cheeses
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Pricking machine
Performed after salting and before entry into the ripening cave, pricking is an essential operation in the production of blue-veined cheese: As a matter of fact, air is needed for…
Performed after salting and before entry into the ripening cave, pricking is an essential operation in the production of blue-veined cheese: As a matter of fact, air is needed for the P. Roqueforti mould to grow, not only to evacuate excess CO2 – which retards its growth - but also to provide enough O2 for its proper growth.

The cheese is drilled by 30 to 35 needles

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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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