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Pilot scale experimental cheese making plant with 8 cheese vats of 130 litres including optional pasteurisation, microfiltration and ultrafiltration.

Identification of Facility
TitlePilot scale experimental cheese making plant with 8 cheese vats of 130 litres including optional pasteurisation, microfiltration and ultrafiltration.
AcronymExperimental cheese plant
Key wordsCheese, cheese making, cheese ripening, microfiltration, ultrafiltration, replication
ManufacturerAPV Ott, Microfiltration Tetra Pak; ripening rooms Kältetechnik Zollikofen. Abiotic AG.
ModelSpecially designed and built for Agroscope research needs; Tetra Alcross M; gas-volume-monitor for cheese.
DescriptionThe pilot scale cheese plant allows to produce 8 individual cheeses in parallel with varying parameters like milk quality, milk pre-treatment, cheese making process parameters and cheese variety, cultures, inoculation concentration, pressing conditions, ripening conditions and ripening time. It is possible to carry out experiments with different factors e.g. in a 2k study design with inbuilt replications. Any cheese variety can be produced from fresh cheese like quark (curd cheese), soft cheese, semi-hard, hard and extra-hard cheeses. Milk can be raw milk, pasteurised, microfiltered or processed by ultrafiltration. In smaller model cheeses, the conditions of bigger cheese loaves can be simulated thanks to adapted cheese making conditions, air-conditioned individual pressing chambers and well air-conditioned ripening rooms and chambers. Cultures can be the cultures of our own culture production or other commercial cultures. Gas formation during ripening can be measured continuously. All the analytical tools for cheese are available e.g. composition, proteolysis by nitrogen fractions, volatile fatty acids, microbiology, biogenic amines, individual amino acids, melting properties or cheese tasting by a trained panel. Eye formation can be measured by 2D-X-ray and quantified by 3D-ray-computer tomography
Images
Cheese.jpg
Weblinkhttp://www.agroscope.admin.ch/publikationen/einzelpublikation/index.html?lang=de&aid=11540&pid=17311&vmode=fancy
Possibilities and limitsMilk quantity per stainless steel vat has to be between 50 and 130 litres. One copper cheese vat of 1200 litres is available as well. For hard and semi-hard cheeses cheese moulds have a diameter of either 300 or 350 mm. Pore size of microfiltration membranes available at the moment are 5 μm, 1.4 μm and 0.1 μm. Ultrafiltration membranes cut off are 20 kDalton, 5 kD and 1 kD. Filtration area is 1.7 m2. The cheese making plant has a high flexibility. Cheese ripening rooms have a surface area between 1.7 and 28 m2 with a temperature from 10 to 25°C and a relative humidity of 60 – 98%.
CertificationThe experimental cheese making plant and the whole institute are certified according to ISO 9001:2008. Certification was confirmed in 2012 and is regularly renewed. The cheese making plant is certified also by the Swiss health authorities and has a license to produce products e.g. for test markets. Many of our laboratories are accredited according to ISO 17025.

Application
Application fields Cheese making. Other enzymatic or acid coagulation of any protein including plant proteins.
Application examples Regularly, cheese making experiments are carried out with this equipment. It is used for investigations of the influence of raw milk quality from different farms on cheese quality, to make cheese from microfiltered milk to investigate the influence of the removal of spores and bacteria and other particles in the milk, to make cheese from pre-concentrated cheese, to investigate the influence of different cultures or other technological factors. Expanded chemical, biochemical, physical, sensorial and microbiological analysis are carried out regularly with the cheese samples to investigate and understand the influence of the different factors on cheese making, eye development, texture and flavour development. During Emmentaler and semi-hard cheese ripening, eye formation was observed via non-invasive x-ray and with the dynamic gas volume monitoring system. Many aspects of cheese making and ripening could be elucidated thanks to our pilot cheese plant in combination with the analytical results.
Technology sheets that might be related to this facility
Title
Acrylamide mitigation strategies
Actinidin and high pressure
Active barrier packaging materials for fat and oils
Air classification
Allergens database for gluten in foods
Alternative heat-stable sweeteners for bakery products
Anti-browning agents for fresh cut fruit
Antifungal LAB
Antimicrobial biodegradable packaging
Antimicrobial effect of ozone in the food industry
Antimicrobials for bakery products
Antioxidants from sweet potato
Application of pulsed electric fields for cell disintegration
Baking with combined microwave and infrared/impingement heating
Baking with impingement heating
Baking with infrared heating
Batch overpressure water cascading or spray retort
Biomass sensor
Biosensor aflatoxin
Bottles with nanomaterials for in-bottle sterilisation
Brining and cooking meat products
Carbon nanotube based biosensors
Casein micelles fortified with iron
Cheese ripening control
Chemical pressure temperature time indicator coenzyme Q(0)
Chocolate seeding
Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA)
Cold plasma for food application
Cold plasma for packaging application
Cold sterilisation by dimethyl dicarbonate
Colorimetry and spectrophotometry for food products
Cutting of food products by ultrasound
DSS durum wheat
DSS packaging design
Decontamination by peroxyacetic acid
Dehusking Process
Density measurement of food products
Dewatering process
Dielectric microwave spectroscopy
Dry heat sterilization of spices
Dry-roasting and pasteurization of nuts using infrared heating
Dry-roasting of nuts using microwaves
Drying of non-fermented meat products
ELECTRO-FREEZING
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization
Efficient cooling of hot filled pouches and bottles
Egg white as structure forming agent
Electrochemical tongue
Electron beam processing
Electron beam(eBeam) pasteurization of fresh produce
… further results

Accessibility & Support Service
Access conditions Accomplishing the requested research as service by the host organization
Access conditions further comments Projects of a volume of at least 50’000 Euro
Languages English, French, German, Italian
Other languages Italien only to a limited extend
Training specific training is necessary to use this infrastructure
Training further comments The infrastructure is offered as a service, either just with operators or also with scientific-technological support.
Technical help technical equipment, analytical specific staff is dedicated to this infrastructure, staff is available that can help to use this infrastructure
Technical help further comments We carry out a planned experiment for you with our highly experienced technical staff. We can give you very helpful technical and technological support. Further scientific expertise to plan and evaluate sophisticated experiments to know more about the chemical, biochemical, physical and microbiological influence on selected parameters on cheese properties is offered on request.

The duration of the use of the equipment has to be discussed and planned. Our own research experiments are carried out regularly. There is often in between time between our research experiments. About 80% of the capacity is used by our own work. For some equipment of the pilot cheese plant this part is lower.warning.pngString representation "We carry out a … part is lower." is too long.

Contact data
Contact person Martin Anderegg, Walter Bisig
Institute/company Agroscope Institute of Food Sciences
Country Switzerland
Address Schwarzenburgstrasse 161

Specially designed and built for Agroscope research needs; Tetra Alcross M; gas-volume-monitor for cheese. Pilot scale experimental cheese making plant with 8 cheese vats of 130 litres including optional pasteurisation, microfiltration and ultrafiltration. Experimental cheese plant Cheese, cheese making, cheese ripening, microfiltration, ultrafiltration, replication

APV Ott, Microfiltration Tetra Pak; ripening rooms Kältetechnik Zollikofen. Abiotic AG. Specially designed and built for Agroscope research needs; Tetra Alcross M; gas-volume-monitor for cheese. The pilot scale cheese plant allows to produce 8 individual cheeses in parallel with varying parameters like milk quality, milk pre-treatment, cheese making process parameters and cheese variety, cultures, inoculation concentration, pressing conditions, ripening conditions and ripening time. It is possible to carry out experiments with different factors e.g. in a 2k study design with inbuilt replications. Any cheese variety can be produced from fresh cheese like quark (curd cheese), soft cheese, semi-hard, hard and extra-hard cheeses. Milk can be raw milk, pasteurised, microfiltered or processed by ultrafiltration. In smaller model cheeses, the conditions of bigger cheese loaves can be simulated thanks to adapted cheese making conditions, air-conditioned individual pressing chambers and well air-conditioned ripening rooms and chambers. Cultures can be the cultures of our own culture production or other commercial cultures. Gas formation during ripening can be measured continuously. All the analytical tools for cheese are available e.g. composition, proteolysis by nitrogen fractions, volatile fatty acids, microbiology, biogenic amines, individual amino acids, melting properties or cheese tasting by a trained panel. Eye formation can be measured by 2D-X-ray and quantified by 3D-ray-computer tomography http://www.agroscope.admin.ch/publikationen/einzelpublikation/index.html?lang=de&aid=11540&pid=17311&vmode=fancy Milk quantity per stainless steel vat has to be between 50 and 130 litres. One copper cheese vat of 1200 litres is available as well. For hard and semi-hard cheeses cheese moulds have a diameter of either 300 or 350 mm. Pore size of microfiltration membranes available at the moment are 5 μm, 1.4 μm and 0.1 μm. Ultrafiltration membranes cut off are 20 kDalton, 5 kD and 1 kD. Filtration area is 1.7 m2. The cheese making plant has a high flexibility. Cheese ripening rooms have a surface area between 1.7 and 28 m2 with a temperature from 10 to 25°C and a relative humidity of 60 – 98%. The experimental cheese making plant and the whole institute are certified according to ISO 9001:2008. Certification was confirmed in 2012 and is regularly renewed. The cheese making plant is certified also by the Swiss health authorities and has a license to produce products e.g. for test markets. Many of our laboratories are accredited according to ISO 17025.warning.png"The experimental cheese making plant and the whole institute are certified according to ISO 9001:2008. Certification was confirmed in 2012 and is regularly renewed. The cheese making plant is certified also by the Swiss health authorities and has a license to produce products e.g. for test markets. Many of our laboratories are accredited according to ISO 17025." cannot be used as a page name in this wiki.

Cheese making. Other enzymatic or acid coagulation of any protein including plant proteins. Regularly, cheese making experiments are carried out with this equipment. It is used for investigations of the influence of raw milk quality from different farms on cheese quality, to make cheese from microfiltered milk to investigate the influence of the removal of spores and bacteria and other particles in the milk, to make cheese from pre-concentrated cheese, to investigate the influence of different cultures or other technological factors. Expanded chemical, biochemical, physical, sensorial and microbiological analysis are carried out regularly with the cheese samples to investigate and understand the influence of the different factors on cheese making, eye development, texture and flavour development. During Emmentaler and semi-hard cheese ripening, eye formation was observed via non-invasive x-ray and with the dynamic gas volume monitoring system. Many aspects of cheese making and ripening could be elucidated thanks to our pilot cheese plant in combination with the analytical results. Accomplishing the requested research as service by the host organization Projects of a volume of at least 50’000 Euro English, French, German, Italian Italien only to a limited extend specific training is necessary to use this infrastructure The infrastructure is offered as a service, either just with operators or also with scientific-technological support. technical equipment, analytical specific staff is dedicated to this infrastructure, staff is available that can help to use this infrastructure We carry out a planned experiment for you with our highly experienced technical staff. We can give you very helpful technical and technological support. Further scientific expertise to plan and evaluate sophisticated experiments to know more about the chemical, biochemical, physical and microbiological influence on selected parameters on cheese properties is offered on request. The duration of the use of the equipment has to be discussed and planned. Our own research experiments are carried out regularly. There is often in between time between our research experiments. About 80% of the capacity is used by our own work. For some equipment of the pilot cheese plant this part is lower.warning.pngString representation "We carry out a … part is lower." is too long.

Kerstin Lienemann




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Created by Kerstin Lienemann on 5 November 2013, at 17:29