Lacteos

Equipment.
Pasteurization equipment.
In pasteurization we use heat exchangers to pasteurize milk, these are equipment designed to heat up and cool down the raw milkin seconds or minutes, make it safe and extend shelf life for its commercialization. Normally the pasteurizers are composed by pipes (for water vapor and milk), pumpsand tanks. Milk flows from the reception tank (Balancer tank, here the milk to be pasteurized is received) where a pump makes milk flow all the way around in thepipes and the heat exchanger then the milk is received in a tank. Balancer tank provides a constant milk flux of milk to entry of the pasteurizer.
Plate pasteurizer formilk, destined to make cheese. Capacities go 3000 to 20000 liters per hour.
Temperature of milk received: 4°C
Temperature of pasteurization: 75°C
Retention time: 20sOutlet temperature: depends of the cheese.

Rennet vats, this is close with automated stirring and cutting.
Capacities go to 3000 until 20000 liters.
Heatingjacket  pneumatic discharge valve  with  flat bottom and double bottom conical tilt.

Rennet vats, this is open with mechanics stirring and cutting.
Capacities are for5000 liters.
Turned by hydraulic jack.

Mixer for cotija cheese is made for mix rennet or cheese with salt.
Made with stainless steel.
Capacities go 150kg to250kg.
[ (Anon., 2011) ]
Mechanical press, for cheese 75kg and 200kg.
There is also a pneumatic press, for 6 to 10 columns, with a whey reception in the floor.
[(Anon., 2011) ]

http://www.inoxpa.com/en/product/458/pasteurizador.html
http://www.etisrl.com.ar/pasteur.htm
http://www.consultatodo.com/quesos/quesos1.htm