Boost your business with effective know-how: the added value of FIBOSA

At FIBOSA, we have consolidated our position in the international market as a reference in the design and manufacture of specialized machinery for the cheese industry. However, our value proposition goes beyond the technical excellence of our equipment. Our know-how service represents the materialization of decades of industry experience in a comprehensive methodology that accompanies each project of our customers, from conceptualization to final production.

This technological support significantly accelerates the learning curve and ensures that each client achieves its quality and operational efficiency objectives within the established deadlines.

Technology transfer: FIBOSA’s competitive differential

Through our know-how service, we accompany our customers throughout the start-up process, offering technical advice, practical training and solutions tailored to their needs.

• Reduction of the learning curve.
• Optimization of the use of acquired equipment.
• Achieve the desired product standards sooner.
• Produce more efficiently and with fewer errors.

The differential value of our service is the effective transfer of knowledge: our specialized technologists not only instruct on the operation of the machinery, but also provide an in-depth understanding of process optimization.

Through detailed support in the calibration of critical parameters – process time control, precise thermal management and format configuration – we guarantee rigorous compliance with the technical, sanitary and quality standards demanded by the modern cheese industry.

The role of the technologist in the start-up process

STAGE 1: Preparation prior to start-up

Documentation review

• Manufacturer’s manuals.
• Technical passports of the equipment (curdling vats, pasteurizers, CIP systems…).
• Technological regulations of the type of cheese to be produced.
• Sanitary regulations such as HACCP.
  

Technical inspection

• Verification of the correct installation of all modules.
  Review of piping, CIP connections, sensors and automation.
• Checking the operation of cooling, pressing and agitation systems.

STAGE 2: Start-up work

Elaboration of the test plan

• Validation of the start-up test program.
• Preparation of flow diagrams, schematics and process sheets.
  

Tests without product

• CIP washing.
• Checking the operation of pumps, mixers, thermal systems.
• Adjustment of operating parameters without raw material.

STAGE 3: Configuration of the technological process

Example: semi-hard cheese

1. Milk reception and preparation
   
   • Acidity and temperature control.
   • Pasteurization (e.g. 72-74 °C for 20 sec).
   • Cooling to inoculation temperature.

2. Culture and enzyme inoculation
   
   • Precise dosing of cultures (mesophilic or thermophilic).
   • Control of fermentation time and coagulation speed.
     
3. Curd cutting and processing
   
   • Configuration of blades, speed and cooking temperature.
   • Grain size control.
     
4. Washing, draining and salting
   
   • Humidity and acidity control.
   • Adjustments in draining and salting systems.
     
5. Molding and pressing
   
   • Pressure, time and uniformity control.
     
6. Brine
   
   • Concentration, temperature and duration control.
     
7. Maturation
   
   • Temperature, humidity and ventilation management.
   • Supervision of cortex development.

STAGE 4: Quality control and pilot tests

Test batch production

• Complete parameter record.
  

Laboratory analysis

• pH, humidity, salt content, microbiology.
• Sensory evaluation of the product.
  

Technological adjustments

• Modifications of times, temperatures or dosages.
  

STAGE 5: Technological documentation

• Drafting or revision of technological instructions.
• Process control sheets.
• Protocols for cleaning, sanitization and action in case of deviations.

STAGE 6: Staff training

Practical and technical training for plant personnel:

• Proper use of cultures and rennet.
• Key controls of pressing and salting.
• Understanding of critical process parameters.

STAGE 7: Final production start-up

• Participation in the commissioning act.
• Signing of protocols, technical reports and validation of results.
• Establishment of base parameters for stable production.

What does the technologist control? – Critical parameters by stage

• Pasteurization: temperature, time, leak-tightness
• Coagulation: speed, acidity, temperature
• Curd: grain size, moisture content, pH
• Pressing: pressure, symmetry of shape
• Brine: concentration, temperature, time
• Ripening: temperature, humidity, ventilation

FIBOSA’s technological support is much more than a complementary service: it is the fundamental pillar that transforms an investment in machinery into a sustainable competitive advantage.

The specialized knowledge transfer we provide enables our clients to achieve operational excellence in an accelerated manner, minimizing the risks inherent in start-up processes and maximizing return on investment. In addition, we ensure regulatory compliance, process optimization and consistent quality standards from the outset.

At FIBOSA we understand that the true value of our proposal lies in the ability to convert technology into tangible results. Therefore, our premise is clear: we do not only sell machinery, but integral solutions that boost the growth and competitiveness of our customers in the global cheese market.