Cheese Production Line: We present to you from Al-Hariri Group an engineering drawing of the factory dedicated to the production of white cheese, mozzarella cheese and cream, the factory with a production capacity of 5 tons per day is the final product, the factory needs a working area of 400 square meters.
Cheese Production Line:
- Milk Powder Mixer
- Cooling Tanks
- Cooking Tanks
- Milk Pump
- Cheese Process Tank
- Cooling Room
- Dry Cooking Machine
- Curd Transfer
- Mozzarella Moulding Machine
- Chiller
- Weighing Machine
- Transport Trolly
- Cheese Press
- Steam Generator
- Shredder machine
- Vacuum Machine
- Incubation Room
- Cream Process Trolley
Our Dairy equipment lines include:
- Cheese equipment
- Milk equipment
- Yoghurt equipment
- Butter equipment
- Cheese making equipment
- Butter making equipment
- Milk reception units
- Pasteurizers
- CIP systems
Mozzarella Cheese Making
- The cheese industry in the world is one of the most important industries that receive great attention, and mozzarella cheese is made from buffalo or cow milk, where large quantities of it are brought and stirred and heated up to 95 degrees Celsius.
- Then white vinegar is added to it in certain quantities after boiling it immediately after that rennet is added to the water, stirred well and then added to the milk, and reheated again to 80°C to coagulate.
- Then the cheese is cut and placed inside the gauze or cloth to get rid of the remnants of the liquid milk mixed with it then placed in a place away from moisture or extreme heat to dry it and then placed inside the refrigerators for a period of time not less than 12 hours
- Then it is taken out, and placed for several minutes inside the microwave or medium-temperature ovens so that it is easy to extend it by hand.
- It is placed inside the refrigerator, and in the end, the factory grits it and packs it with machines specialized in the manufacture of cheese.
Halloumi White Cheese
This is actually the Cypriot version of white cheese. Just like white cheese, it is a semi-hard, unripened, brined white cheese made with a mixture of sheep, goat and cow’s milk, which is converted to cheese with rennet. Halloumi cheese is popular in Greece and Cyprus, and you can find this cheese in any well-stocked cheese store. The main difference between halloumi and Arabic white cheese is that it holds its shape more firmly when cooked.
White Cheese industry
Some, especially in Egypt and some Arab countries, consider white cheese to be one of the basic foods that cannot be dispensed with on the breakfast table.
Factories that depend on cheesemaking are mainly concerned with the manufacture of white cheese and depend on only three ingredients:
- Whole milk, Vinegar and Salt
- Where the water is boiled and vinegar is added to it, as the vinegar helps to clump the cheese, then it is left aside for several minutes until it is completely cooled.
- Then it is place in the refrigerator for several hours until it hardens, then it is cut and salt solution is added to it.
The method of making cream cheese
- All methods of cheese making are popular with everyone, but in particular some prefer cream cheese as it is eaten in several ways, whether at breakfast or preparing pastries and also added when preparing salads.
- This type of cheese differs in terms of ingredients and method of preparation and preparation, and depends on the manufacture of cream cheese on liquid whole milk and powdered milk together.
- In order to make cream cheese, the amount of liquid milk used must be twice the amount of dry milk with the addition of white vinegar and lemon juice.
- It is the secret to making liquid cheese, then bring salt and a little oil, and after bringing the ingredients, all that you have to do is to mix liquid milk with lemon juice, a little vinegar and mix dry milk with a little salt and mix the ingredients together in the blender and after seconds add the oil gradually until you get the desired mixture and then put it inside tightly closed jars or plastic containers
How to Serve White Cheese Like an Arab
If your cheese is heavily brined, remove it from the brine and let it soak in water for a day or two, changing the water once, until it has reached your desired level of saltines. The cheese substitutions will not require this step.
You can either serve this cold, sliced, or sautéed in butter. To sauté, slice you cheese into thick slices, and place into a skillet, over medium heat. After a few minutes, the cheese will release water. Drain the water out of the skillet, and then add a pat of butter to the pan, swirling around so that your cheese is coated. Flip when the cheese is begins to turn a golden brown, and becomes soft and limp. If your white cheese is not brined, you can simply sauté with butter, flipping once.
- Sandwiches: cold or fried pieces of cheese on buttered bread, with slices of tomatoes, cucumbers or peppers, if you like. We also used to microwave the cheese to create a lovely melty mass of cheese that could be eaten as is or scooped onto bread.
- For breakfast: fry the cheese and serve alongside boiled eggs, bread. If you have za’atar, serve this with some olive oil, for dipping, along with cured olives for a very traditional breakfast.
- For a mezze, any time of day: fry or serve cold pieces alongside an assortment of dips and salads, such as hummus, labani, tabouli, eggplant dip, cucumber-tomato salad.
- This cheese is also used in many baked breads, flatbread pizzas, and as a base for my favorite dessert, kanafe, a honey-sweet cheese pastry.
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