This line comprises:
1.Raw milk receiving unit and milk preparation from powder:
➢Plate heat exchanger.
➢Mixer and homogenizer.
2.Milk processing unit (for cheese production section).
➢Milk pasteurization unit.
➢Automatic fat separator.
➢Piston homogenizer.
3.Cheese preparation unit.
4.Mozzarella and Kashkaval cheese production unit.
5.Processed cheese production unit (cooked).
➢Food cooker-FDA.
➢Reservation tank – Triple jacket.
➢Automatic filling and sealing machine 2H – Rotary.
6.White cheese production unit.
7.Milk processing unit (dairy production section).
8.Turkish labneh preparation unit.
9.Pasteurized milk (curd) & ayran preparation unit.
10.Milk processing unit (for sterilized & pasteurized milk production section).
➢Milk pasteurization unit.
➢Piston homogenizer.
➢Butter melting & pumping unit.
11.Sterilized milk production unit.
➢Flavored milk preparation unit.
➢Washing, filling and sealing machine.
➢Autoclave sterilization.
12.Pasteurized milk production unit.
➢Milk holding tank.
➢Washing, filling and closing machine-8H.
13.Auxiliary production equipment.
➢Vacuum packaging machine.
➢Date setting machine.
• Easy investment through:
– The ability to switch from one product to another within a short time.
– Cleaning in place system CIP.
– Sterilization in place system SIP.
– Flexibility in calibrating and controlling all work parameters.
– Outstanding performance, easy to use and maintain.
• The equipment is highly efficient, flexible, and has low energy consumption.
• The necessary Documents such as installation, operation and maintenance manual.
It is characterized by an integrated design in accordance with cGMP requirements.
It is featured by high efficiency, ease of use and low maintenance.
It can be designed to meet exact customer requirements.
Documentation and protocols ( DQ–IQ–OQ–FAT–SAT).
