Automated control system of Cheese production

A feature of this project is the implementation of the following technologies:

• Mutually redundant washing circuits.
• Use of buffer tanks for solution circulation and disinfection on the washing circuits.
• Application of a system for using secondary heat of whey to reuse it on a milk pasteurizer.
• Using the piging system to transport cream to the whole milk shop.
• Fully automated fermentation department.
• Ejection of all products (thermized milk, normalized mixtures, cream, whey, invert) by conductivity sensors.

The system includes management of the following equipment:

• reception department (3 posts);
• milk thermizer 25 t/h;
• milk pasteurizer 30 t/h;
• 4 cheese makers of 17 tons each;
• 3 three-circuit CIP stations;
• water-brine system;
• salt pool;
• loading and unloading system of the salt pool;
• conveyor-marking system with cutting option;
• vibration cleaning and cooling of serum;
• serum pasteurizer 25 t/h;
• serum pasteurizer 15 t/h,
• starter compartment.