CRM software online para equipos de venta

Cavas de Maduracion

http://www.babcock.wisc.edu/sites/default/files/artisan/art_bleumont2.pdf

"Cave" entry door. The viewing window is virtually essential to allow some access by visitors but to minimize contamination.

Figure 1.

"Cave" entry door. The viewing window is virtually essential to allow some access by visitors but to minimize contamination.

Figure 2.


An eight-tiered racking system with spruce boards is used for curing. Bottom left: Willi holds four wheels of aged bandaged cheddar, each about 11 lbs.





Rack de 8 Piezas Desmontable en Acero Inoxidable cubierto de PVC corrugado facil de lavar y con piezas de madera para que el queso en maduracion se coloque sobre la madera y sea de facil sacado para poder voltear periodicamente  

Figure 3.


Treated in early November, this cheddar has a "healthy" growth of mold by late December

Figure 4.



Willi holds four wheels of aged bandaged cheddar, each about 11 lbs.



Different size versions of the same cheese offer consumers more choices and provide cheese makers with income potential.An eight-tiered racking system with spruce boards is used for curing. Bottom left:

MINI BATCH DAIRY LINES

 Production Rate
300-1,000 Litres/Shift

500-2,000 Litres/Day

Raw Materials

Raw Whole Milk: Cow, Goat, Sheep, Buffalo and other Milk Powder Camel Milk

Classic Final Products

Pasteurized Drinking Milk
Yogurt
Fresh Salted White Cheese
Long Shelf Life Milk (UHT)

Additional Final products

Cream Cheese
Hard Cheeses
Sour Milk
Sour Cream Low Fat
Full Fat

Optional Product Packaging


Polyethylene Pouches
Plastic Bottles
Polysterol Cups
Laminated Pouches

Vacuum Packaging

0.2-1L
0.2-3L
0.125-0.5L


0.2-1kg

Storage Temperature +4C