How to produce cream cheese? Which machines are used to produce cream cheese? These questions are among the questions of which answers are mostly looked for by the milk factories and dairy plants that produce different kinds of milk products. And we will try to reply these questions in our  article. First of all cream cheese is a soft and smooth cheese which is made of milk or milk&cream mix. This is an unripened cheese type, has a little asidic taste.  Homemade cream cheese is made of pasteurised cream and milk compound or made of only cream. But industrial factory made cream cheese is made of different cheese types’ and melting salt’s compound. They have a heating operation together. In this method; two or more of these  (white cheese, hard and semi hard cheese, cream, water, milk and milk powder products) are cooked in Arminoks Cream Cheese Machine at 95°C. While cutting knives make the product homogenious, scrapping wing system prevents the product stick to surface. Our machine which supplies more capacities with short batch times, also supplies smell stabilisation with vacuum feature.

Which machines are used to produce cream cheese? In cream cheese process, Arminoks Cream Cheese machine is used which is also known as multifunction processing machine in the sector. Besides a cream cheese filling machine is needed. These are main equipments, lifting system, local cip unit and cream cheese balanace buffer tank can be added as options.

For further detailed information please click here. For getting price offer contact with export@arminoks.com

The post How to produce cream cheese? appeared first on Arminoks.

The post Thanks all of our visitors in FOOD-TECH EURASIA 2023! appeared first on Arminoks.

Milk Collection and Pasteurization

The first step in hard&semi-hard cheese manufacturing is milk collection. Actually this is the most important of cheese processing. High-quality, raw cow’s milk is collected from local dairy farms and transported to the cheese-making facility. The milk is then pasteurized to eliminate harmful bacteria and ensure consistent quality.

Coagulation and Cutting

After pasteurization, starter cultures (bacteria) and rennet (an enzyme) are added to the milk to coagulate the milk proteins and form curds. The curds are then cut into small pieces to release the whey and evenly distribute the starter cultures.

Cheddaring and Salting

The curds are then stacked into blocks and repeatedly turned and flipped to remove more whey and create a firm texture. This process is called cheddaring processing. Salt is added to the curds to enhance the flavor and aid in the preservation process.

Pressing and Aging

The salted curds are placed in molds and pressed to expel any remaining whey and create the final shape. The cheese is then aged for several months, during which time it develops its characteristic flavor, texture, and aroma. The aging process is crucial in determining the quality and taste of the cheese.

Packaging and Distribution

After aging, the cheese is cut and packaged into blocks or wedges and distributed to stores and restaurants. The final product is a delicious cheese with a slightly crumbly texture, a rich, tangy flavor, and a distinctive yellow-orange color.

Conclusion

In conclusion, cheddar cheese-making is a complex and fascinating process that involves several stages, from milk collection to packaging and distribution. The traditional cheddar cheese-making process remains largely the same, although modern cheese-making methods may vary. Cheddar cheese is a versatile ingredient that can be enjoyed in various dishes, from macaroni and cheese to sandwiches and burgers. So, the next time you savor a delicious piece of cheddar cheese, remember the intricate process that went into crafting this culinary delight.

The post Processing of hard and semi-hard cheeses appeared first on Arminoks.

The post The Convenience and Sustainability of Milk Vending Machines appeared first on Arminoks.

Domestic milk vending machines, produced by young entrepreneur İlker Çatalbaş to prevent the sale of raw milk under unhygienic conditions, have 50-liter milk churns. Raw milk, which is constantly mixed with the apparatus in the tank, can maintain its freshness for 3 days under 4 degrees. Credit cards, cash, and social cards can be used on the machine and, the filling chamber of the machine is automatically cleaned after every milk sale.

Citizens will be able to buy raw milk thanks to these “milk vending machines” that can be placed in city squares, estates, shopping malls, metro stations, and supermarkets.

Company owner Çatalbaş, who participated in the 15th International Agriculture, Seed, Sapling and Dairy Industry Fair organized in Bursa, told Anadolu Agency (AA) reporter that they produced 100 percent domestic milk cooling tanks and milk vending machines last year.

“As our people become more conscious, the number of sales will increase”

Çatalbaş stated that the interest in the machine is increasing day by day and said, “People will understand this machine better in the coming period. In addition to entrepreneurs who want to trade in milk, municipalities can benefit from this machine.” said.

Stating that this system is widespread in Europe, Çatalbaş said:

“The annual production of the best company in the industry is 400 units. We planned 100 productions for the first year. In this direction, we are moving towards our goal. As our people become more conscious, the number of sales will increase. Our aim is not only to produce machinery but to deliver quality milk to the public. Thanks to this vending machine we produce, I think we have prevented the import of machinery from abroad into Turkey. In addition, our exports to Romania and Saudi Arabia have just started. We made an export of 40 thousand dollars. Next year, we aim to export a total of 500 thousand dollars to more countries. For now, we have sent 4 copies abroad.

http://aa.com.tr/tr/ekonomi/romanya-ve-suudi-arabistana-sutmatik-ihracati/944449

The post Milk Vending Machine” export to Romania and Saudi Arabia appeared first on Arminoks.

T.C. The Multinational Agricultural Business Forum was organized for the first time in Turkey by the Ministry of Food, Agriculture, and Livestock. To the Multinational Agricultural Business Forum organized during the fair; With the invitations of Minister of Food, Agriculture, and Livestock Dr. Ahmet Eşref Fakıbaba, the ministers and senior officials of the countries of Ireland, Kosovo, Romania, Serbia, Sudan, Qatar, Jordan, Russia, Nigeria, Bulgaria, and Azerbaijan attended.

As Arminoks, our milk vending machines and other machines attracted great attention at the fair. Thank you to all our visitors.

The post We participated in Turkey’s largest agricultural fair Agroexpo appeared first on Arminoks.

The yogurt production line is a fully automatic production line consisting of various machines. These machines can be called yogurt processing machines in general. The production line takes fresh raw milk and processes it through pasteurization and fermentation. Yogurt produced with this production line has a unique taste and is a rich source of nutrition. As we all know, yogurt is a type of healthy food that has great benefits for the body. So what is more beneficial compared to fresh milk?

Benefits of Yogurt;

• Yogurt contains almost everything that is nutritious in milk, and these nutrients increase even more after fermentation.
• After fermentation, the lactose in the milk decomposes in large quantities, reducing the possibility of lactose intolerance.
• In the process of making yogurt, the milk is homogenized, in this way the protein in it is broken down into small molecules that can be easier to absorb by the human body.
• Yogurt contains large amounts of active prebiotics that are helpful in regulating the balance of bacterial microbes in the body. Lactic acid produced after fermentation also prevents the proliferation of harmful microorganisms, supports digestion, and increases gastrointestinal functions.

How to Make Yogurt with a Yogurt Production Line?

• The technological steps of making yogurt are as follows;
• Fresh milk stored at a low temperature
• Filtering
• Preheating
• Homogenization
• Sterilization
• Pre-Cooling/ Cooling
• Fermentation

The machinery and equipment in the yogurt production line are as follows;

• Storage tank
• Milk pump
• Single/Double Filter
• Milk pump
• Preheat tank
• Milk pump
• Homogenizer
• Milk pump
• Sterilizer
• Milk pump
• Pre-cooling/freezing tank (fermenter)

-Pasteurization

Also known as low-grade sterilization and cold sterilization. This method is to kill the pathogenic bacteria in the milk at a low temperature for a long time and to preserve the prebiotics beneficial to the human body. Generally, the milk is heated between 62-85 °C for 30 minutes. This method kills many types of pathogenic bacteria developed in milk. Sterilization effect reaches up to 97.3%-99.9%. Only some high-temperature resistant bacteria and spores remain after disinfection, but most of these bacteria are lactic acid bacteria and lactic acid bacteria are beneficial as well as harmful to health. The milk is preserved in this way for about 1 week, but it must be refrigerated. The average temperature should be in the range of 2-6 degrees.

-Immediate Sterilization at Ultra High Temperature

It is a sterilization method in which milk is heated between 135-150 degrees for a period of 4-15 seconds and then suddenly cooled. The destruction time of the bacteria is short and it has a high effect on the destruction of the bacteria. Because all the microorganisms in the milk die, the milk can be stored at room temperature for up to 3 months in this way.

Both of these methods can be used in the yogurt production line. Studies have shown that no matter which method is used, both methods damage the protein and water-soluble vitamins in the milk. During the heating process, 10%-20% of the B group vitamins and 25% of the C group vitamins are lost. Generally, the higher the heating degree, the greater the nutrient loss. There is a type of whey protein in milk that has high nutritional value. The nature of 10% of this protein changes during pasteurization, this rate is 70% if immediate sterilization is done at a high temperature. Therefore, the nutritional value is higher in pasteurized milk sterilized at low temperatures.

1-COOLING (MILK TANK)

Milk storage tank basically; It consists of tank body, heat preservation layer, air compressor, mixing device and control panel. Storage temperature is between 3-6 degrees. This machine is controlled by a microcomputer and reaches the required cooling temperature in a short time. The programmed controller automatically starts or stops the process when the milk reaches the

set temperature, which is a sufficiently effective method of preventing spoilage in fresh milk. The thermal insulation layer is filled with a semiconductor thermal polyurethane foam, thus providing an effective thermal insulation.

2-FILTRATION

Single or double filters are basically used to filter substances such as garbage in the milk. Generally, the milk that is polluted due to hair falling from a cow or human or a piece of feed falling into it while milking is cleaned with these filters. Double filters should be preferred for machines with wider milk output.

3-PREHEATING

The filtered milk enters the preheater directly with the help of a milk pump and is heated up to 40-50 degrees there.

4-HOMOGENIZATION

Milk homogenizer is also known as high-pressure homogenizer. Homogenization is the stage where the quality and taste of milk are determined. High-pressure homogenizer basically; It is used for the separation and homogenization of liquid substances with a density of less than 0.2 and a temperature of less than 80 degrees. The working principle is as follows; The processed milk is sent at high pressure to the homogeneous valve by the reciprocating motion of the three pistons, so that the milk is subjected to the combined force as it flows through the small gap between the disc and the valve seat. The fat particles in the homogenized milk shrink and are completely dispersed in the milk, which not only prevents adhesion and coagulation, but also facilitates the absorption of the milk, which has become a product, in the human body.

5-STERILIZATION

Sterilization is actually a method that is expected to be effective in extending the shelf life of fresh milk. Before sterilization, it is necessary to make sure that the water level in the sterilizer is the same as the water level on the indicator. The sterilization temperature is generally set to 85 degrees, the sterilization heating button is activated, the machine starts sterilization, mixes, and gives an alarm when it reaches the sterilization temperature.

6-PRECOOLING/COOLING/FERMENTING

After sterilization is completed, the milk is pumped into the pre-cooling tank by the milk pump. The pre-cooling / cooling tank is the same tank. Both processes are completed at different degrees in an average cold. The cooling time is between 0.3-0.5 hours on average. Usually, the temperature of the milk is lowered below 45 degrees, otherwise, the quality or shelf life of the milk may be affected.

After the cooling is complete, the tank activates the fermentation function, which can also be called the process of keeping the milk at 42 degrees. Yogurt yeast is added to the milk and fermentation begins. After the fermentation process, which lasts for an average of 8 hours, is finished, the yogurt product is obtained.

After the milk is fermented and the yogurt obtained, the product is transferred to the filling and packaging line and is now ready for retail distribution.

The post How is Yogurt Produced? What is Yogurt Production Line? appeared first on Arminoks.

Today, we know that there are many milk processing plants established to produce different products with different capacities. While the development of the dairy industry in our country and the increase in the demand for dairy products lead entrepreneurs to establish milk processing facilities, we observe

that there are innovations in mechanization in this field. As a manufacturer, we offer the solutions our customers are looking for.

When establishing a milk processing plant, operators can determine capacity according to their instantaneous volumes. When their capacity increases in the future, they can continue their operations by adding extra machinery and tanks to their facilities, according to current needs, so that their existing facilities are not idle. For example, an operator with a capacity of 5,000 lt in its current facility can purchase a milk storage tank where the incoming milk can be stored when the amount of milk to be processed increases, and can easily continue its operation with its existing facility.

It has the feature of keeping cold milk at the same temperature for a certain period of time. Tank cleaning is ensured by spraying the cleaning liquid into the tank with the CIP ball on the tank cover. In addition, the mixer in the tank mixes the milk and ensures that the milk fat is spread evenly in the milk.

The prices of the tanks used to store milk in small or large-scale milk processing plants vary according to the production capacity. If you want to get detailed information about milk storage tank prices and features, you can contact us.

The post What is Milk Storage Tank? appeared first on Arminoks.

What is Cheddar? Kashar cheese is in the group of semi-hard cheeses; It is a light yellowish color, thin-crusted, semi-flexible, and slightly salted cheese. Sheep, cow, and goat milk can be used in the production of Kashar cheese by applying appropriate techniques. These cheeses are produced by boiling and kneading the curd created in the cheddar process tanks, after the curd is strained in the curd straining drum or in the curdling vessel, and then resting in the cheddar transport for a certain period of time.

WHAT MACHINES DOES THE CHEESE PRODUCTION LINE CONSIST OF?

1) Milk Pasteurization Machine

2) Cheese Process Tank

3) Curd Filtration Drum / Curd Cheddaring Vat

4)Stainless Curd Vat

5) Cheese Stretching Machine / Steam Cooker and Stretching Machine

6) Cheese Transfer Machine

7) Cheese Moulding Machine

8) Cheese Carrier Trolley and Cheese Molds

The post How Is Cheddar Produced? Cheese Production Line appeared first on Arminoks.

food machinery can boost your business in 2022 and beyond.

Increase productivity

Reduce your business overhead

Once you have these innovative tools, you can reduce your operating expenses and use the money to invest in other areas of your business that you might otherwise neglect. This allows you to expand your budget even further, which is especially important if you are in the startup phase of your business. With a variety of options to suit every business size, you can even find used or refurbished products to help you grow stress-free.

Professional results

By using professional standard food machines, you ensure that every little detail is taken care of while providing your customers with a high-quality experience. Whether you have goals such as making a delicious cheddar or selling fresh milk from the milk vending machine, we are with you.

Grow your brand

Exceeding your customer’s expectations and building your brand are essential if you want to succeed in the highly competitive modern food industry. To compete, you need to find ways to stand out from the crowd in the food you prepare, your marketing strategy, your branding, and your packaging. Choosing professional standard equipment allows you to tick all these boxes and shows why your target customer should choose your brand first.

Meet your requirements

At Arminoks Food Machinery, we know that every food business is of very high quality. Whatever your field of business, you should have the equipment you know you can trust. Choose wisely and you can simplify and streamline your business processes to get more bang for your buck.

Solution

Moving forward in 2022 requires a highly strategic business approach that optimizes all aspects of your business, from menu design to food preparation, packaging to plate delivery. Food machines can help you fine-tune your approach at all stages of the process so you can get more with less. Arminoks is always with you to help you.

The post It’s Time to Invest in Food Machinery appeared first on Arminoks.