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.

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The revolution: the first automatic Fibosa dosing machine

In the 90s, FIBOSA revolutionized the cheese industry with the introduction of its first automatic dosing machine. This machine incorporated key innovations such as portioning with standard shapers, labor reduction and a significant increase in efficiency. In addition, it allowed a saving of space in the plant, continuous production and discharge of the vat by means of pumps. These improvements, together with an optimization of hygienic conditions, marked a before and after in the way of producing cheese on a large scale.

Evolution and technologies at the turn of the century: a new era of innovation

With the beginning of the 21st century, FIBOSA continued to lead innovation in the cheese sector, developing a range of dosing machines adapted to the specific needs of each type of production:

BASIC dispenser

The BASIC batcher, designed for open dough, was introduced in the first decade of the 2000s. This machine stands out for its precise portioning, thanks to shapers adjustable in height and diameter that are adjusted according to the customer’s preferences. In addition, it offered a homogeneous pre-press that ensured a better shape of the cheese, reducing the labor required and increasing efficiency. Other advantages include saving space in the plant, continuous production and exceptional adaptability, making it suitable for all kinds of cheese factories thanks to its high reliability and precision.

PLUS dispenser

In 2006, FIBOSA presented the PLUS dosing machine, designed to adapt to open, soft, semi-hard or hard cheeses. With this machine, designed for large or small productions with multiple formats, optimal hygienic conditions were significantly improved thanks to its totally closed design.

UNIVERSAL dispenser

The first UNIVERSAL dosing machines, manufactured in 2008, were designed to work with both open and closed pasta in the same machine. The evolutions of recent years have made it the most complete, compact and reinforced equipment that is currently manufactured, with the capacity to make large cheeses.

This model of machine stands out as the most advanced and versatile in its category, thanks to its ability to work with any type of pasta and format. In addition, it is suitable for both high and low productions, positioning itself as a high-performance technological solution for cheese factories of any size.

With these innovations, the automatic dosing machine has become an indisputable benchmark in the transformation of the cheese industry. Over the past 45 years, FIBOSA has developed advanced technological solutions that have contributed to improving the quality, productivity and efficiency of cheese manufacturing, consolidating itself as a leader in the sector on a global scale.

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Renewable Energies

To fulfill our environmental commitment, we have opted to install photovoltaic panels, a strategic decision to power our operations with renewable and abundant energy. Solar panels offer numerous benefits:

• They require low maintenance costs.
• They help reduce emissions of polluting gases.
• They contribute significantly to the fight against climate change and global warming.
• They allow a more adequate management of resources.

Awareness campaigns

Aware of the importance of environmental education, we implement awareness campaigns using informative posters and promoting:

• Responsible use of water.

• Preference for green electricity.
• Turning off lights when not in use.
• Reducing water consumption in toilets.

In addition, we have initiated a plan to change all of our lighting fixtures to LED technology, seeking to maximize efficiency in energy consumption.

Results and goals

Our efforts are bearing tangible fruit:

• We have achieved a significant reduction in electricity consumption in 2024 compared to 2023.
• We have managed to reduce water consumption in 2024 compared to 2023.
• And 100% of our energy now comes from green electricity companies.

Ecological philosophy

Sustainability is a fundamental pillar of our corporate philosophy. Integrating eco-friendly practices in all areas of work, we are committed to the development of projects for the use and revaluation of dairy by-products.

Sustainable manufacturing at FIBOSA

In our production, we prioritize:

• The use of processes that improve energy efficiency.
• Recycling and waste reduction.
• The use of ecological materials to minimize our environmental impact.

At FIBOSA, we believe that commitment to the environment is a work of constant improvement and adaptation. We will continue to innovate and adopt best practices to ensure a sustainable future for all, reaffirming our position as an industry leader and advocate for the planet.

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