Description
In today's Greece, where cost is a primary issue, supporting local, small businesses may provide the boost for growth. The producer becomes the owner of an integrated dairy production unit that competes, due to locality, with the respective imported products. In addition, it becomes independent and autonomous in terms of the disposal of the finished goods and bypasses suppliers or intermediaries. Finally, the majority of producers have the option of installing, at a more affordable cost, a small and flexible unit, provided by the Community directives, instead of constructing a building.
The verticalization of production is an economic solution offered by the construction of a small cheese dairy in a container-type space. The simplification of the cheese making process, as well as the installation of the container, is shown in the photos below.
Equipment list of a TYPOBOX® (production process):
- Receipt cooling tank
- Pump
- Temperature exchanger
- Cream Separator
- Pasteuriser
- Pump
- Temperature exchanger
- Milk coagulation vat
- Mold turner
- Ripening cabinet
- Refrigerator
TYROBOX® OPERATING MODE
The milk is received in a cooling tank (4°C) and stored there to ensure the safety of the product. With the help of a pump, it is transferred to the temperature exchanger and from there to the cream separator for the purpose of centrifugation and additional purification of the milk. From the cream separator, the milk is transferred to the boiler, where it is heated to a temperature of 68° for about 10 minutes. At this point, pasteurization takes place. From the boiler, it is transferred using a pump to the cooler, where the temperature of the milk is reduced to 32°C and is sent to the coagulation vat. At this stage, the cheesemaker adds (CaCl2) so that the curd is hard and does not split. Then we add the culture (yeast/rennet) to start the milk coagulation process. After 1 hour, the milk has coagulated (curd) and the curd is separated from the whey. The cheesemaker places the curd in molds (in the vats) to drain and form white cheese. After a few hours the cheese is removed from the molds and placed in the ripening cabinet (18-20°C) until the pH becomes suitable and it is possible to store it in the refrigerator (2-5°C).
