{"id":2054,"date":"2022-08-09T05:39:12","date_gmt":"2022-08-09T05:39:12","guid":{"rendered":"https:\/\/psa-equipment.com\/?p=2054"},"modified":"2022-09-19T07:08:14","modified_gmt":"2022-09-19T07:08:14","slug":"uf-cheeze","status":"publish","type":"post","link":"https:\/\/psa-equipment.com\/en\/weblog-posts-en\/uf-cheeze\/","title":{"rendered":"UF CHEEZE PRODUCTION"},"content":{"rendered":"

uf <\/span><\/a>cheeze <\/span>:<\/span><\/a><\/h2>\n

Production of white cheese using advanced ultrafiltration technology Since 1976, most of the manufactured <\/span>products have been e<\/span>xported in Denmark. Its use in Iran began in 1376.Ultrafiltration (UF) membrane filters can be used in milk industries<\/p>\n

<\/p>\n

\n

uf cheeze : <\/span><\/h2>\n

After the separator creamer and plate pasteurizer, it was the origin of a great evolution in milk technology. To understand the advantages of this technology, a brief reference to the basis of the work is necessary
\nMaking cheese in a conventional way and producing cheese using membrane strainers. The basis of work in making cheese in the usual way, to Coagulation of milk is based on curd and dewatering from the clot.
\nIn this method, a major part of the milk protein called casein is coagulated by the rennet enzyme And another part of milk proteins called milk serum proteins, which
\nAbout a quarter of the total protein is milk and it has a lot of value in human nutrition. It is not coagulated and comes out with whey along with some fat.
\n<\/span><\/p>\n<\/div>\n

In other words, some valuable food is wasted and thrown away. Whey disposal also increases the load of sewage pollution and ultimately causes environmental pollution. The basis of cheese production with the help of ultrafiltration (UF) technology:<\/p>\n

In other words, after passing through the filters, the milk is divided into two permeable phases (including water, lactose and solutes) and a condensed phase (including water, fat,protein, lactose and solutes) are divided.By using this system in cheese production, due to the remaining of all proteins and milk fat in cheese, the efficiency and nutritional value of cheese increases.In a simple summary, it can be said to use the ultrafiltration system<\/p>\n

\"\"<\/h4>\n

(UF) in cheese production brings the following advantages:<\/h2>\n

1- Very favorable sanitary quality due to special production technology
\n2- The possibility of producing cheese with uniform and favorable characteristics
\n3-\u00a0\u00a0\u00a0\u00a020% increase in the efficiency of turning milk into cheese
\n4-\u00a0\u00a0\u00a0\u00a0Preventing the loss of valuable quantities of milk food
\n5-\u00a0\u00a0\u00a0\u00a0Saving curd consumption
\n6- Production of a type of white cheese that has many fans due to its special taste and texture.<\/p>\n

Briefly about the cheese production process using the UF method:<\/h2>\n

Industrial ranchers are the main suppliers of milk for the production of UF white cheese, which is produced under completely hygienic conditions and in an industrial way.
\nAfter the initial steps, they are sent to the factories producing milk products, and the cheese factories turn the received milk into cheese during the following steps.<\/p>\n

1- Receive:<\/h2>\n

The arrival of tankers carrying milk, the quality control unit conducts sampling and quality tests of the milk, and if approved, the milk is sent as well.
\nTo the storage tanks, it is cooled down to below 4 degrees Celsius by ice water in the heat exchanger (plate cooler) so that during the time of staying in the storage tanks,
\nPrevent the growth of bacteria in milk.
\n2- Pasteurization:
\nDuring the milk pasteurization operation, to optimize the quality, the milk is passed through different centrifuges including clarifier, separator and bacterifuge.
\nto separate the waste components and bacteria and finally pasteurize the milk at the right temperature and time and after cooling in special tanks for pasteurized milk
\nThey save.<\/p>\n

3- Milk concentration:<\/h2>\n

The next step is the selective concentration of milk by means of membrane filters (UF). This operation in the UF unit using highly advanced machines.
\nIt is done under certain temperature and pressure in special membranes.
\nThe milk is condensed about five to one, directed to the final pasteurizer unit, and after homogenization, pasteurization, and temperature balancing, to special tanks.
\nThe final product is sent to primary fermentation tanks. In these tanks, starter culture is added to ensure the taste of cheese<\/p>\n

4- Filling and packing:<\/h2>\n

The fourth stage of the production process is filling the glasses with condensed milk containing the starter.
\nAll glasses in desired sizes (200, 450, and 500 grams) are disinfected with UV rays before being filled, and then a certain amount of condensed milk,
\nAccording to the volume of the glass, it is mixed with a certain ratio of cheese curd solution and automatically poured into the glass.
\nThe contents of the glasses are coagulated while passing through the coagulation tunnel and then directed to the packaging machine.
\nIn this machine, first, a special sheet of paper called parchment is automatically placed in each glass, and then according to the volume of the contents of the glass, (about 2 to 3 percent)
\nSalt is poured in a certain ratio.
\nAs each glass comes out of the machine, an aluminum sheet is placed on it and sealed, and information including production date, production series, best before date,
\nThe price and… are written on the glass by a printer.
\nAt the end, the glasses are packed in special cartons according to their volume.<\/p>\n

5- Storage in the fermentation room:<\/h2>\n

In order to complete the production process, the produced cheeses are kept in the fermentation room for the necessary time.
\nThe final products are transferred to the cold storage after sampling by the quality control unit and chemical, physical and microbial controls.
\nThe quality control unit continuously monitors all stages of cold storage, loading, transportation and distribution, that is, until the product reaches the consumer.
\nTherefore, no product is offered to the consumer without having the necessary specifications.<\/p>\n

Advantages and disadvantages of cheese (UF):<\/h2>\n

Cheese produced by the UF method has short-term and long-term benefits. Manufacturers have better control over the production process, which leads to the creation of features
\nIt is very close to the final composition of the cheese and the desired quality.
\nIt is a very suitable process for continuous cheese making that requires minimum space with maximum flexibility without the need for a whey drainage step.
\nThe non-perishable (residual) liquid can be frozen and stored at -30\u00b0C for several months before starting and adding the rennet, or it can be
\ndried and stored for a long time without changing its quality or performance.
\nSavings are achieved by using less starter, curd, salt and color.
\nSuch savings could alleviate the current acute shortage of pure veal whey from milk-fed young calves.
\nIn many ripened cheeses, a significant amount of salt from the whey, 35-40%, is lost during pressing.
\nIn the production of UF cheese, the hard rind releases relatively little whey, and as a result, little salt is lost.
\nUltrafiltration units are well suited for cleaning-in-place (CIP) techniques and their continuous aspect improves
\nQuality, health and safety of products helps.<\/p>\n","protected":false},"excerpt":{"rendered":"

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