QUESTIONNAIRE
For the proper planning of the dairy it is important that this form is filled out as detailed as possible.
Collection of milk:
How does the milk arrive to the plant, and how much? ………… l/day
Road tanker, volume ………… l/day
Other:………………….. ………… l/day
Temperature of the received milk: ………… ° C.
When does the milk arrive to the plant? …………
Thermization? …………
Total time for reception …………
Milk standardisation and pasteurisation:
Is a separator needed? ………..
Is a homogeniser needed? ………..
Capacity of the pasteuriser ……….. l/h
Amount to be processed per day or per shift:
Raw milk:
Volume ……….. l.
Fat contents ……….. %
Protein contents ……….. %
Temperature ……….. °C.
Cell count (less then 30.000) ………..
“Kiem” count (less then 150.000) ………..
Process data:
What kind of cheeses have to be produced ………..
The process:
· Filling of the cheese vat temperature ……….. °C.
· Starter addition and preripening amount of starter ……….. %
· Renneting amount of rennet ……….. ml/kg milk
Time ……….. min.
Temperature ……….. °C.
· Cutting of the coagulum time ……….. min.
Temperature ……….. °C.
Size of grains ……….. mm.
· Pre-stirring time ……….. min.
Temperature ……….. °C.
· Drainage of whey litres ……….. %
· Heating/washing time ………. Min.
By means of warm water temperature ………. °C.
· Final stirring time ………. Min.
Temperature ………. °C.
· Drainage of whey litres ………. %
· Transfer of whey/curd mixture to pre-press vat
· Pre-pressing and whey drainage ………. Min.
· Mould filling
· Final pressing ………. Min./bar
· Brine treatment time ………. Days
Temperature ………. °C.
· Storage in store time ………. Days
Temperature ………. °C.
There are more different solution. Please fill in detailed as possible, or make your own schedule.
Final product:
Hard Cheese, or semi hard cheese ……….. kg.
Dimensions of the cheese: round? Æ ……… square?…….x……..x……mm.
Dimensions of the moulds: round? Æ ……… square?…….x……..x……mm.
Possible to cut the cheese after pressing in moulds in different sizes?
Brining time of the cheese ……….. Hours
Storage period of the cheese ……….. Days
Treatments after brining ………..
Loss of weight ………..
Storage capacity / rack dimensions / layout ………..
Process time:
Days per week ……….. days
Shifts per day ……….. shifts
Hours per shift ……….. hours
Water quality:
What is the available water quantity on the farm? ……….. L/h
Water pressure? ……….. Bar
Average water temperature? ……….. ° C.
Coldwater/icewater ……….. ° C.
Warmwater ……….. ° C.
Steam ……….. bar
Electricity:
What is the maximum current available? ……….. A
Voltage? 1x ……….. V
3x ……….. V
Frequency? ……….. Hz
Ambient temperature for the process:
Summer? ……….. ° C.
Winter? ……….. ° C.
Plant layout:
Please also include a complete drawing of the building where the processing equipment is to be installed. (With the dimensions, drains, insulation the K-value and the temperature of adjacent rooms)
When possible a flow-sheet in draft.
Complete customer address:
……………………………………………………
……………………………………………………
……………………………………………………
……………………………………………………
Telephone:………………………………………..
Telefax: ………………………………………...
E-mail: ………………………………………...
SDEH / Lauwersweg 14 / 9231 GR SURHUISTERVEEN / HOLLAND / TEL.: (+31) 512 365090 / FAX: (+31) 0512 365190 / Internet : WWW.SCHERJON.NL
E-MAIL: / BANK : RABOBANK BURGUM 34.98.27.036 / VAT-NR. NL 805846438 B01 / CHAMBER OF COMMERCE: 077568
IBAN: NL50 RABO 0349 827036 SWIFT: RABO NL2U
SCHERJON DAIRY EQUIPMENT HOLLAND BV IS A MEMBER OF THE DUTCH FPT GROUP