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Progressive dairy technologies

Cottage cheese Production line
OLIT-PRO

Complete process automatic lines for crumbly consistency curd cottage cheese production.
Cottage cheese Production line
OLIT-PRO
Complete process automatic lines for crumbly consistency curd cottage cheese production.

The Product

Curds are a dairy product obtained by coagulating pasteurized, normalized, or skimmed milk or buttermilk in a process called curding.
The coagulation can be caused by adding an enzyme rennet or any addable acidic substance. Curd drained of the whey and served without further processing or aging.

Product Range

Traditional curd
The traditional curd is very popular on the market. Depending on the method of processing and packaging its structure ranges from small grain to spreadable.Its color is from white to pale yellow.It has a well-defined soured milk taste with a light creamy aftertaste.The yield is between 11% to 15% depending on casein and fat content of the milk.
Grainy curd
The grainy curd is a non-maturing soft cheese ready for consumption immediately after the completion of the production process. It is a stabilized protein grain cooled to 4°C - 8°Cthat traditionally is offered unmolded, packaged from 100 to 500 g. The yield is between 11% to 15% depending on casein and fat content of the milk. The color is from white to pale yellow. It has a well-defined soured milk taste with a light creamy aftertaste.
Cottage cheese
The cottage cheese is a soft cheese, which does not require maturing, and it is ready for consumption immediately after the completion of the production process. It is a stabilized protein grain washed and cooled with pasteurized water, produced from skimmed milk, mixed with sweet cream. The yield can reach 30%, which makes the product more attractive for investment. The color is from white to pale yellow. It has a well-defined soured milk taste with a light creamy aftertaste.
Chocolate-glazed curd snacks
Curd snack is a type of sweet snack made from curd cheese. These snacks are produced and very popular in Russia, Baltic States, Hungary (Turo Rudi) and New Zealand. Similar snacks are produced in some parts of the former USSR, Europe and the Middle-East.
Curd snacks are made of cottage cheese covered with chocolate with fillings as raisins, jam or other filling. The classic type of curd snacks have no filling and are glazed with chocolate, vanilla-, kiwi- or woodland strawberry-flavored cream. The weight of a curd snack is typically 40 - 50 gms. Curd snacks are typically 5 centimeters (2.0 in) long.
The first curd snacks were packaged in foil, but currently, most manufacturers prefer to use a vacuum packaging.
Curd with additives
Curd can be mixed with different additives: raisins, dried fruits, nuts, candied fruits, etc. The additives make the taste of curd brighter even for the low-fat curd.

Manufacturing curd process

The technological process of curd production consists of the following steps:
1
Raw milk storage and preparetion (pureficationa and refrigeration).
2
Milk heating and separation. Cream and skimmed milk cooling.
3
Milk standartization.
4
Heating and homogenization of the milk.
5
Cooling and pasteurising of the milk until the temperature of souring (or the temperature of prestorage).
6
Addition of the starter and the rennet.
7
Fermentation.
8
Curd cutting and whey separation.
9
Curd molding.
10
Curd cooling.
11
Curd storage.
Basic components of the production line

  • Vertical coagulation vat from 4 t. to 10 t.

  • Membrane pump system

  • Whey-draining unit

  • Single-screw curd cooler

  • Double-screw curd cooler

Benefits of the Cottage cheese production line OLIT-PRO
Compact.
Multi-purpose and fully automated.
Less loss of the product during the displacement operations.
Less survicescape consumption.
Stable quality of the final product without flavor and texture defects.
Wide range of final product type.
Less mix consumption for 1 ton of the final productcompared to equivalent production lines.
Isolated production process .

Overall production line dimensions

Overall production line dimensions

Grainy curd production line

Grainy curd production line

  1. Coagulation vat.
  2. Membrane pump system.
  3. Whey-draining unit.
  4. Storage hopper with cooling system and stirrer.
  5. Packaging module.

Traditional curd production line

Traditional curd production line

  1. Coagulation vat.
  2. Membrane pump system.
  3. Whey-draining unit.
  4. Storage hopper.
  5. Product pump.
  6. Curd mixer.
  7. Product pump with receiving bin.
  8. Packaging module.

Specification for Curd Production Line
OLIT-PRO

capacity 700 kg. of the final product per hour
20 - 40 t. of the normalized mix per day

Specification for Curd Production Line
OLIT-PRO

capacity 1000 kg. of the final product per hour
20 - 40 t. of the normalized mix per day
acid / rennet acid
Method of production
from nonfat until 12% of fat
Curd output with fat in dry matter, %
15 ± 3
Cooling temperature, °С
16.2 (with cooling process)
Operation time of curd production, h.
9000 х 9000 х 3700
Overall size, mm

Packaging

Contact us
About company
«Protemol.LTD» manufactures equipment for the food industry and makes decisions that allow the consumers to influence on business by creating competitive advantages, ensure raw and technological safety, stability and efficiency of the production.

Sales geography:

  • Russia (450 enterprises);
  • Eastern Europe (Belarus, the Ukraine);
  • Central Asia (Kazakhstan, Uzbekistan, Tajikistan);
  • The Middle East (Iran, Israel);
  • EU (European Union) countries (Lithuania, Latvia);
  • USA;
  • South America (Mexico).

Projects:
Milk processing engineering projects
Production line of chocolate-glazed
curd snacks
Supply of equipment for kefir production
Production of complete process mechanical lines for butter

Our Clients

Adress
Vologda:
+7 (8172) 280-430, 280-432
manager@protemol.ru

Moscow:
+7 (495) 933-60-63
sales@protemol.ru

Protemol, Ltd.
Adress: Russian Federation, 160014, g. Vologda,
ul. Severnaia, dom 44