Efficient processing of milk
With the Milky products you can find the most efficient and profitable ways for the processing of milk into cheese, butter, curd or whey.
Processing of milk into cream, skimmed milk, curd and whey
After the skimming of 100 litres of milk you will receive approx. 8 to 12 litres of cream (30% to 42 % fat content) and approx. 88 to 92 litres of skimmed milk (less than 0,2 % fat content).
The skimmed milk is filled into a pasteurizer and heated up to 32 to 35 °C, then kept at 30 °C for 20 to 24 hours and afterwards heated up to 64 to 80 °C. After the pasteurization time, you will get approx. 18 kg of curd and approx. 70 litres of whey. The whey can be filled into cups, milk cartons or bottles with a filling machine.
The produced cream is also pasteurized and afterwards left to ripen for about 2 to 3 days at a temperature of 8 °C. Thereafter approx. 3 to 4,8 kg butter can be produced with a butter churn. The 5 to 6,8 litres of buttermilk are drained and can also be filled into jars, bottles or cups.
Processing of milk into cheese and curd
100 litres of full cream milk are pasteurized with a pasteurizer at a temperature of approx. 74 °C. After the pasteurization, the milk is cooled down to approx. 34 °C and cultures and rennet are added. After a waiting time of 2 to 14 hours (depending on the type of cheese), it is mixed and cut with a cheese harp. Afterwards the curd is filled into cheese moulds and pressed with a cheese press. With this type of processing you will get approx. 12 kg cheese and approx. 85 litres of whey, which can be bottled and used as drinking whey.
Another way of processing is the further heating of the whey to approx. 87 to 90 °C. After finishing this action you will get approx. 1 % thus 1 kg curd as ricotta, which is pressed in cheese moulds. The whey also can be refined and bottled as drinking whey.