Production technology Cheese is one of the most valuable food items. It contains almost all the substances necessary for the human body in an easily assimilated form. The digestibility of cheese proteins is 95%, fat - 96% and carbohydrates - 97%. Cheese production technology includes several mandatory stages. Each stage of the formation and maturation of Sarmich cheese is controlled by our experienced cheese makers, many of whom have been trained in this art by their European colleagues - masters of cheese making. Regardless of the class of cheese and the volume of processed milk, cheese production includes the following process steps: acceptance and preparation of milk for coagulation, cleaning, pasteurization and cooling of milk; preparation of milk for clotting, milk clotting and clot processing; production of curd grain; molding; pressing (self-pressing); marking, salting; ripening and storage. At the stage of acceptance and preparation of milk for coagulation, milk is weighed, the necessary analyzes are carried out to determine its quality, purification, milk cooling, storage, pasteurization and separation. The production of curd grains is carried out in cheese makers. In these devices, a number of operations are performed: normalization of milk at the stage of preparing milk for coagulation, heating to the coagulation temperature, introducing the necessary components (rennet, bacterial starter culture, calcium chloride, etc.). Cutting the curd, selecting a part of the whey, kneading and setting the curd. There are two main ways of shaping cheese - from a layer under a layer of whey and from a bulk. In accordance with this, in the first case, molding devices are used, in the second case, whey separators. Various presses are used at the pressing stage - Tunnel presses. Cheese salting is carried out in salting tanks using containers filled with brine. Ripening and storage of cheese is carried out in chambers in which the required humidity and temperature conditions are maintained. The cheese loaves are placed on shelves in stationary racks or mobile containers. Cheese is ripened and stored in polymer films. Flash version 10.1 or greater is required You have no flash plugin installed Click here to download latest version Back to Quality Assurance page Quality assurance Raw materials and equipment Production technology Certificates Our strategy Achievements and awards Question answer Mass Media about us 19-10-2016 На агропромышленной выставке «Золотая осень-2016», которая открылась 5 октября в Москве, Глава республики Владимир Волков угостил Дмитрия Медведева мордовским пармезаном. Подробнее 26-10-2015 В октябре проходила 17 Российская Агропромышленная выставка «Золотая осень 2015», в рамках этой выставки проходил конкурс «За производство высококачественной пищевой продукции», в котором принимали участие следующие образцы продукции: сыры полутвердые «Гурман» 50%, «Княжеский» 50%, «Сливочный» 50% и масло сладко-сливочное «Инсарское», все образцы были удостоены золотых медалей. Подробнее ООО Сыроваренный завод «САРМИЧ» Мордовия, г.Инсар 2014 г. web-поддержка «Poiskovi.com» О компании - сыроваренный завод «Сармич» История Команда Галерея Новости Вакансии Отзывы Продукция Сыры Сырные продукты Масло Новинки Чем полезен сыр? Cheese recipes Quality assurance Raw materials and equipment Production technology Certificates Our strategy Achievements and awards Question answer Marketing For partners Suppliers Buyer's questionnaire Contacts