Parameter and machine list:

*Duration of Guarantee:

1. within 12 months since the installation and commissioning of equipment are finished, If the defects of equipment and spare parts result from the seller, the seller will supply spare parts and maintenance by free of charge. If the defects result from the buyer’s improper use of equipment, seller will charge the cost of maintenance and spare parts.

2. After 12 months since the installation finished, if the equipment and spare parts are defected, the seller will charge the cost of maintenance and spare parts.

3. If Buyer request Seller and engineer to Buyer's factory, buyer should supply seller’s workers the round trip air tickets and $80 dollars for each worker per day. And the local traffic, accommodation and lodging fees should also be available.

*installation terms:

1. 50-60 days for installation and commissioning.

2. BEYOND CO., provide installation, commissioning of all equipment supplied by BEYOND CO., as stated in the quotations.

3. buyer provide round way air tickets,local traffic , room and board,in addition pay $100 per day for each engineer.

Pasteurization –

The normal temperature and time for pasteurization of cheese milk are:

LTLT (low temperature and long time, i.e. 63 ° C, lasting for 30 minutes)

HTST (high temperature and short time, i.e. 71 ° C, lasting for 15 seconds)

Adding calcium chloride – excessive heat treatment will lead to precipitation of some calcium salts in milk, which will lead to slower curdling and weaker curdling, which can be corrected by adding 0.01-0.03% calcium chloride to milk.

Add Starter – Starter is the core of cheese. A bad cheese, the quality of cheese is very low. The usual time for adding the starter at 30-31 ° C is 0.5 to 1% of milk.

Addition of rennet – Rennet is added when it is determined that the acid is developing at the desired rate. When the acidity of milk increased by 0.02%, rennet was added at 30 ° C. After adding rennet for 25 to 30 minutes, start to cut the curd.

Coagulation - The first sign of coagulation is that the bubbles stirred to the milk surface take longer to crack. When the spatula is dipped in the milk and taken out, it will form tofu slices.

Cutting - Cutting the solidified material into cubes of specific size, which can be cut horizontally and vertically through the wire mesh.

Cooking - This refers to heating the tofu pieces within 15 minutes after cutting.

Whey Removal - This step involves removing whey from the curd.

Slice - This step is a combined operation of packaging, flipping and pilling the tofu.

Salting - This step involves adding salt to the cheese block. The salt in the cheese can enhance the flavor, body and texture, and then it is sent to the cheese storage room under the control of temperature and relative humidity.

Any deviation of processing parameters will lead to completely different texture and new form of cheese.

Benyou Machinery can design and manufacture the cheese production line according to customer needs. Professional mechanical engineers will create customized plans for you, so that the mechanical equipment can meet the actual production needs. You can choose from the cheese production line manufacturing to installation and transportation with confidence.