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  • 奶酪黃油加工生產線 Cheese Butter processing line


    Cheese and Butter processing line


    Cheese can be divided into hundreds of varieties, milk source (including animal feeding), whether pasteurization is used, milk fat content, bacteria and mold, processing method and fermentation determine their shape, taste, and taste. Cheese can be flavored with herbs, spices, or smoke. The yellow and red in cheese, such as red Leicester, is due to the addition of carmine.


    A few cheeses solidify by adding vinegar, lemon juice, or other acids, while most cheeses are slightly acidified by bacteria, turning lactose into lactic acid, and then adding rennet to make it completely solidified. In vegetarian cheese, rennet can be replaced by other substances. Most vegetarian cheeses are fermented by the fungus Mucor oryzae, but some are extracted from different species of the genus Cirsium.


    Most cheeses are milky to golden. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low fat cheese made from skim milk is also used in modern times. In addition to the traditional Western cheese products, there are also various kinds of non lactic acid bacteria cheese made from Daliang milk minority in Guangdong Province.



    Cheese process: raw milk → standardization → sterilization → cooling → adding starter → adjusting acidity → adding calcium chloride → adding pigment → adding coagulant → cutting clot → stirring → heating → whey discharge → molding and pressing → salting → ripening → coloring and waxing → finished products


    About butter: milk after centrifugal separation of cream, after mature, stirring, press refining and made of dairy products known as butter, also known as butter, white off oil. Butter is a light yellow solid at room temperature and has a unique milk flavor after being heated and melted. The high quality butter has fragrant smell, fine and even tissue, and no water seeps from the cut surface.

           黃油從制作工藝來分,可以分為 生黃油(從生牛奶直接制作),超細黃油(只能采用巴氏菌消毒過的未經冷藏牛奶或奶油),細質黃油(采用部分冷凍過的牛奶)。在口味上,還可以分為原味,半鹽和加鹽的黃油。

    Butter can be divided into raw butter (made directly from raw milk), superfine butter (only pasteurized milk or cream without refrigeration) and fine butter (using partially frozen milk). In taste, it can also be divided into original, half salt and salted butter.


    Butter is usually packaged with parchment, aluminum foil / sulfuric acid paper or composite material of aluminum foil and oil proof paper.

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