MILK PROCESSING
Cheese production
JAG designs, manufactures and installs cheese
production facilities and automation solutions for cheese manufacturing, which
allows for a high product quality and efficient production.
With our automation solution, we have automated many process steps that are often carried out by hand:
Cheese production
JAG designs, manufactures and installs cheese production facilities and automation solutions for cheese manufacturing, which allows for a high product quality and efficient production.
With our automation solution, we have automated many process steps that are often carried out by hand:
- Milk pretreatment
- Curd preparation
- Curd filling
- Cheese press
- Turning
- Cheese transport
- Introduction to brine bath
RECIPE-BASED CONTROL
Various different types and variations of cheese can be made with the same system via a recipe-based control.
MANUAL
ADJUSTMENTS
The cheese producer can manually adjust many of the parameters to compensate for the variations in quality of the natural resource of milk and to achieve the desired quality and variety of tastes.
OPERATOR
GUIDANCE
The system operator is guided by the control programme for the operation and, in particular, the start-up of individual production steps and the adjustment of parameter values.
TRACEABILITY
The individual production batches are documented in full.
The origin of the raw material and the set process parameters are recorded fully automatically.
For every individual cheese wheel, the automation system generates a production certificate and allows for complete traceability.
Retrofitting a cheese plant during running production
The existing control system of Cremo's cheese production plant was at the end of its service life.
Cremo decided to replace the old control system with a state-of-the-art automation solution.
JAG changed the system without impeding, disrupting or otherwise negatively affecting running production.
Milk pretreatment
In most cases, the milk is pasteurised in a first process step, cleaned with separators and separated into skim milk and cream.
In the subsequent standardisation process, the fat content of the milk is adjusted by adding skim milk and cream.
The semi-finished products are temporarily stored in tanks.
Bacterial removal
Bacterial removal improves the quality of the skim milk. Bacterial removal is often carried out with bacterial-removal separators or microfiltration plants.
Ultrafiltration
Milk protein concentrates can be produced by concentrating the protein with an ultrafiltration plant.
Evaporation
Skim milk or milk protein concentrates can be concentrated with vacuum evaporators.
Liquid milk concentrates such as condensed milk are also obtained using evaporation.
Milk drying
Liquid milk concentrates are sprayed in the drying tower and gently dried by heated, conditioned and filtered air.
Post drying in the fluid bed
After spray-drying, the milk powder can be gently dried on fluid beds and then stored in powder silos.
Powder distribution and filling
The dry milk powder is conveyed from the powder silos via separating cyclones to the filling stations where it is filled into special bags or big bags.
Noch fRagen?
Kontaktieren Sie mich
Georg Clauss
Leiter Marketing/Verkauf
T 032-374 34 11
Kontaktieren Sie mich Georg Clauss Leiter Marketing/Verkauf T 032-374 34 11 g.clauss@jag.ch
JAG Jakob Ltd
Process Technology
Industriestrasse 20
CH-2555 Brügg
T +41 (0)32 374 30 30
jagpt@jag.ch
Leader in process technology. Engineering and construction of turnkey process plant for the food, pharmaceutical and biotech industries. Plant engineering, basic engineering, plant construction and process automation are all part of our range of services, as too is the implementation of process control technology. Our automation solution and process control systems (MES, SCADA, PLC) are made to measure for the process industry.