DVCP Dutch Vat for Cheese Production (until 50l)

革新的なシステム

Dutch Vat for Cheese Production, "DVCP", reproduces a small scale cheese production system to study the whole process in a practical way.

一般的な説明を表示

関連ニュース

概要

The Dutch Vat for Cheese Production (up to 50 l), "DVCP", has a tank with water jacket, coil with inlet and outlet for water from the boiler, jacket water inlet, serum drainage valve and set of accessories for the agitation, cutting and drain of the product.

Pasteurized milk coming from a refrigerated milk tank is poured into the tank of the unit. The milk is heated with a water jacket with a stainless steel coil, using water or steam in a closed circuit.

The equipment includes a bridge with a variator-motor reducer group that allows the displacement of the motor controlled from a control panel, along the equipment in both directions. As a consequence, the milk is stirred and the curd is cut automatically.

Two temperature sensors measure the temperature of the water and the milk. The water is introduced in the jacket through a filling/emptying inlet. This inlet allows, at the same time, the drainage of water from the jacket. The accumulated air and the excess of water in the jacket is removed through the overflow.

Moreover, there is an outlet valve to remove the excess of serum, after the curdling process.Two transparent housings with safety devices protect the students and allow visibility of the practices and components of the unit.

The vat has a cover with a viewer and light to visualize the interior.

The unit includes a set of accessories for stirring, cutting and draining the product. These accessories are: cutting lyres and agitator, prepress and lifting plates that can be attached to the mechanized bridge.

演習と指導の慣行

マニュアルに含まれるガイド付き実習

  1. Familiarization with the performance of a curdling tank.
  2. Study of the cultivation volume influence on the curdling process.
  3. Study of the rennet volume influence on the curdling process.
  4. Study of the influence of the curdling step duration on the curdling process.
  5. Study of the influence of velocity during the curdling step on thecurdling process.
  6. Study of the influence of temperature during the curdling step on the curdling process.
  7. Study of the influence of the cutting step duration on the curdling process.
  8. Study of the influence of velocity during the cutting step on the curdling process.
  9. Study of the influence of temperature during the cutting step on the curdling process.

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