Stages in the process of making fresh cheese

Milk reception and pretreatment: Raw milk is subjected to quality tests and pre-hygienization, if necessary, before being stored in refrigerated tanks. This step guarantees the purity and freshness of the raw material to obtain a quality final product.

2. Pasteurization: Milk is heated to controlled temperatures to eliminate pathogenic microorganisms, ensuring food safety of the final product.

3. Coagulation in curdling vats: Once pasteurized, it is transferred to curdling vats, such as FIBOSA’s curdling vats, where lactic cultures and rennet are added to induce curd formation. These vats are designed to mix the curd homogeneously, obtaining a regular grain and minimizing wastage.

4. Cutting and draining: The curd formed is cut into uniform fragments to facilitate the expulsion of the whey until the desired texture of fresh cheese is achieved.

5. Molding and dosing: We transfer the cut curd to molds, using equipment such as FIBOSA’s fresh cheese dosing machine, which adapts to different formats and guarantees a homogeneous production.

6. Pressing: Although fresh cheese does not require intense pressing, light pressure can be applied mechanically to remove excess residual whey and shape the cheese.

7. Turning and demolding: During the cheese stabilization period, cheeses are turned to ensure a uniform shape and consistent texture in the product. At FIBOSA we offer solutions to optimize this stage such as the Multimold Turner.

8. Salting: The salting process, either by immersion in brine or dry salting, enhances flavor and acts as a natural preservative.

9. Ripening: Although fresh cheese does not require prolonged ripening, it can undergo a brief period of resting in chambers to develop the desired organoleptic characteristics.

10. Packaging: We pack fresh cheese with systems that guarantee hygiene and prolong the shelf life of the product, to preserve its freshness and quality.

FIBOSA: Technological solutions for fresh cheese production

At FIBOSA we understand the importance of offering the market a fresh cheese that meets the strictest quality standards. Therefore, we develop machinery designed to optimize each stage of the production process, integrating state-of-the-art technology that ensures efficiency, hygiene and sustainability.

Our solutions include:

• Automatic pasteurizers: with equipment that guarantees homogeneous and efficient pasteurization, preserving the nutritional and organoleptic properties of the milk.
• Coagulation and cutting equipment: to maximize curd yield and minimize whey losses.
• Flexible molding systems: adaptable to a wide variety of formats and production needs.
• Sanitized packaging lines: with advanced technology that ensures the freshness and safety of the final product.

Our technology allows producers to achieve higher levels of productivity, guaranteeing a final product that meets consumer expectations.

At FIBOSA, we are always at the forefront, incorporating the latest technological innovations to make production processes more efficient and profitable. We focus on creating customized solutions, adapting our equipment to the specific needs of each customer.

La entrada The process of making fresh cheese se publicó primero en .

Camembert is always presented in circular shapes – with an approximate diameter of 11 centimeters and a height of about 3 centimeters – with a standard weight of 250 grams.

Industrial manufacture of Camembert cheese

Heating the milk: The first step in the production of Camembert cheese is to heat the milk to a temperature between 34-35ºC, although this range can vary depending on the desired level of acidity.

Coagulation: Rennet is then added to the milk to begin the coagulation process. Rennet causes the milk to curdle, forming a kind of jelly.

Curd cutting: The curd is cut into small cubes and then left to rest to allow the whey to be released.

Molding: The curd is placed in molds to form the classic Camembert cheese shape. At this point, the cheeses are turned several times to allow uniform drainage.

Salting: The cheeses are removed from the molds and salted. This helps develop flavor and prevent the growth of harmful bacteria.

Ripening: Then comes the ripening stage, in which the cheeses are left to mature for at least three weeks. During this time, Penicillium candidum grows on the rind, giving it its characteristic white velvety appearance and helping to develop its distinctive flavor.

Packaging: Once this stage is completed, the cheeses are wrapped in paper and placed in wooden boxes, where they remain until they have been ripened for at least 21 days. In this way, an authentic and high quality Camembert cheese is obtained.

How to enjoy it?

How one enjoys Camembert cheese is a matter of personal preference, although certain combinations are particularly interesting. This cheese has a remarkable affinity with drinks such as cava, champagne or a fruity white wine. It also goes very well with fruits such as pears, apples, grapes and figs, and is even ideal for melting on toast.

In short, the best way to enjoy Camembert cheese is the way you like it best. And yes, it sounds absolutely delicious!

If you want to know more about production processes, machinery and complete Camembert cheese manufacturing lines, contact FIBOSA. We have more than 40 years of experience serving the dairy industry.

La entrada Camembert cheese production process se publicó primero en .

Machinery for the production of fresh cheese

FIBOSA’s range of equipment for the production of fresh cheese is especially indicated for medium and/or high production manufacturers who require an increase in productivity and automation of their line:

1. Curdling vats: our horizontal cylindrical closed type curdling vats, specially designed for the production of this type of cheese, with different production capacities. They are characterized by their structure and loops, which allow the curd to be mixed in a proportionate and homogeneous way, thus obtaining a very regular grain of equal size, which reduces the minimum values of production losses. Furthermore, the application of the process in an enclosed space guarantees the best hygienic conditions in production.
2. Continuous salting tunnel: salting is a critical process in cheese production, as it not only influences the flavor of the final product, but also its conservation. In this sense, FIBOSA’s continuous salting tunnel is presented as an advanced solution for dry salting of soft cheeses.
3. Multi-mold turner: specially designed to turn multi-molds with curd. Facilitates the “turning – resting – turning” cycle necessary for optimal draining and self-pressing of fresh and soft cheeses.
4. Complements: The following are some of the features of the system: conveyor belts, which are ideal for automating the transport of cheeses along the production line, additional pressing system, which allows the application of a uniform and constant pressure on the cheeses during the pressing phase and washing tunnels, which are designed to remove dirt, residues and germs from the surfaces of the molds and mats, thus helping to improve the quality and food safety of the final product.

How to choose the right machinery

To choose the right machinery for the production of fresh cheese, it is important to take into account several factors, such as production capacity, level of automation, versatility of the machinery, production cost, quality of materials and ease of use and maintenance.

At FIBOSA, we have a wide range of machinery for the production of fresh cheese that adapts to the different production and quality needs you are looking for. Contact us for more information

La entrada Fresh cheese processing with the FIBOSA range of equipment se publicó primero en .