 |
|---|
|
|---|
Entering the Cheese Department
Fact Sheet:
Cheese Vats: 11 vats with 45,000 pounds capacity each, 6 vats with 70,000 pound capacity each.
Cheese per vat: 4,500 pounds and 7,000 pounds respectively.
Whey pasteurizer: 2 @ 22,000 gallons/hour
Whey cream pasteurizer: 1,000 gallons/hour
 |
 |
|---|
Line 1 and Line 2 Cheese vats holding 45,000 and 70,000 lbs of milk.
 |
|---|
Miles of stainless steel piping in new cheese production area
 |
|---|
The cheese vats from the other end of the walkway
 |
|---|
The new cheese vats from the other end of the walkway
 |
|---|
The cheese vat as seen from the inside
 |
|---|
Testing the vat results
 |
|---|
Recording the vat results
 |
|---|
The Salting Belt
11 vats holding 45,000 pounds of milk each produce 4,500 pounds of cheese at a time. 6 vats holding 70,000 pounds of milk produce 7,000 pounds of cheese at a time. A starter culture of lactic acid-producing bacteria and a coagulating enzyme are added to the milk in an enclosed cheese vat. When the solid coagulum is formed, it is cut into curd. The curd and whey is then cooked until the curd has the proper consistency and pH. The curd is then separated from the whey on a drain belt.
 Cheddaring |
Home Page