Recently, a dairy company in New York has been ordered not to make ready-to-eat soft cheese, semi-soft and hard cheese until it meets food safety regulations because its products are related to the outbreak of Listeria in many countries. Recently, the author walked into a dairy production and processing workshop to understand the safety of people's "tip" dairy products.

Into the processing shop to explore the power behind the safe production of cheese

According to relevant personnel, in order to produce high-quality cheese, it is necessary to ensure the safety and hygiene of the milk source. The extruded fresh milk needs to be stored refrigerated to prevent the temperature from being too high and the fresh milk to deteriorate. In addition, when the fresh milk is transported to the factory, the milk should be tested to avoid the uncertainty of transportation and lead to fresh milk contamination, breeding Listeria.

First of all, the author saw that the staff is thoroughly disinfecting and sterilizing the production tools and equipment. At the same time, dynamic air sterilizer and air shower system are installed inside and outside the workshop. It is understood that the dynamic air disinfection machine can realize the same machine and synchronous operation, and the staff does not need to leave the workshop, which can effectively improve the food safety level, and is harmless to human health, convenient and safe.

After that, I saw that the staff began to sterilize the fresh milk, and the pasteurization process was used to achieve the sterilization effect at a lower temperature while maintaining the flavor of the nutrients in the milk. After sterilization, fresh milk is fermented.

The workshop staff said that because the milk fermentation has high requirements on time and temperature, the temperature inside the tank needs to be kept at about 33 °C, and stirring is required during the period. Therefore, a stirred fermenter is selected. The author has learned that the dairy fermenters currently on the market are often equipped with a stirring device, in order to fully integrate the starter and milk to speed up the acid production time. At the same time, the inner and outer polished mirror treatment, no dead angle, easy to clean, reduce the chance of infection.

After more than 40 minutes of fermentation, add appropriate amount of additives according to relevant regulations, stir for more than ten minutes and turn off the stirrer, let stand for half an hour to form a block. After that, the cutting and whey are carried out, and the curd granules are placed in a molding apparatus and pressed into a shape of cheese.

When you see the basic shaped cheese, you will enter the packaging equipment to package the finished product, and the result will be the pressing process. The staff around me said that because there is a certain amount of water in the curd granules, it is necessary to use a press to discharge the water, which also plays a certain role in shaping.

After pressing, the cheese is also demolded, bagged, weighed, and preserved. It is worth noting that the material used to package the cheese is a sterile bag to avoid secondary contamination of the cheese by the uncleanness of the packaging material, and then vacuum packaging through a packaging machine.

We know that most cheeses have weight requirements, because the weight of each piece of cheese is not all the same, after the packaging is completed, weighed, labeled, and finally placed in the refrigerator (preferably 4 ° C, humidity 70%) ) to save.

Experience: With the continuous upgrading of the dairy consumer market, from milk to yogurt to cheese, the Chinese people's demand for dairy products continues to increase. Through this experience, the author deeply understands that in order to ensure the quality and safety of cheese, in addition to strictly controlling all aspects of production and processing, as well as the use of food machinery and equipment, we can better avoid cheese pollution and ensure product quality and safety. .