Dizayn Makina Feta Cheese Filling, Preparation Tunnel and Packaging Production Line
Our Feta Cheese line consists of 3 lines. The lines work in harmony with each other to ensure that they are filled and packaged in the desired containers at the desired capacity.
- Input Unit
- Cutting Unit
- Putting membrane paper
- Salt Disposal Station
- Roll Foil Sealing and Cutting
- Plastic Capping Station
- Output Unit
Preparation Tunnel Line
After filling and other operations of the products, they are put on hold in the ripening tunnel for a certain period of time and air cleaning is provided by hepa filters of the ripening tunnel. In addition, the band is constantly cleaned by the pool at the bottom of the tunnel.
- Automatic cup dropping
- UV Lamp
- Spray Spraying Unit
- Filling Unit
What is Feta Cheese?
Feta (Greek: φέτα, féta) is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses.
Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”). It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes.
Since 2002, feta has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep’s milk, or from a mixture of sheep’s and up to 30% of goat’s milk from the same area, can be called feta.
However, similar white, brined cheeses (often called “white cheese” in various languages) are made traditionally in the Eastern Mediterranean and around the Black Sea and more recently elsewhere, often partly or wholly of cow’s milk, and they are sometimes also called feta.
How is Feta Cheese produced?
- The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of micro-organisms is added to replace those naturally present in raw milk which are killed in pasteurization.
- These organisms are required for acidity and flavour development. When the pasteurized milk has cooled to approximately 35 °C (95 °F) rennet is added and the casein is left to coagulate.
- The compacted curds are then chopped up and placed in a special mould or a cloth bag that allows the whey to drain.
- After several hours, the curd is firm enough to cut up and salt; salinity will eventually reach approximately 3%, when the salted curds are placed (depending on the producer and the area of Greece) in metal vessels or wooden barrels and allowed to infuse for several days.
- After the dry-salting of the cheese is complete, aging or maturation in brine (a 7% salt in water solution) takes several weeks at room temperature and a further minimum of 2 months in a refrigerated high-humidity environment—as before, either in wooden barrels or metal vessels, depending on the producer (the more traditional barrel aging is said to impart a unique flavour).
- The containers are then shipped to supermarkets where the cheese is cut and sold directly from the container; alternatively blocks of standardized weight are packaged in sealed plastic cups with some brine.
- Feta dries relatively quickly even when refrigerated; if stored for longer than a week, it should be kept in brine or lightly salted milk.