CHEESEPROKIT THE BEST CHEESE PRODUCTION EQUIPMENT WITH CONSULTING SERVICES
Cutting-edge automated equipment for manufacturing artisanal cheese
Consulting services to establish
an effective artisanal
cheese business
WE SUPPORT THE CANADIAN DAIRY INDUSTRY!
Equipment Supply and Support
Product Diversification
Dairy Farm Output Optimization
Dairy Quota Increase Consulting
Improved Return on Investment
OPPORTUNITY
Diversify with Artisanal Cheese
Growing Demand for Artisanal Cheese
Make Use of Excess Milk
High Return on Investment
Longer
Shelf Life
Cheese consumption in Canada has grown by 23% in the past 10 years. Canadians increased their average yearly consumption from 12.5 kg of cheese per person in 2009 to 15.4 kg in 2019.
Overall, nearly 500,000 kg of cheese is produced in Canada every year. Cheddar and mozzarella are the most popular cheeses, accounting for 35% and 30% of total cheese production respectively.
Each type of cheese has a specific sequence of steps, times, temperature, pH targets, and aging requirements during the manufacturing process. Because of this intricacy, care should be put into designing facilities for a cheesemaking operation.
Facilities should be designed to meet regulations, have efficient traffic flow patterns, minimize food safety concerns, and consider future expansion. There are strict requirements for equipment, facility design, and materials allowed in dairy processing plants.
When a farmer plans to do on-farm sales, they may also want to have a retail showroom to display products and serve customers.
CHEESEPROKIT AUTOMATED PRODUCTION SYSTEM
CheeseProKit is an automated cheese production system that helps farmers and dairy businesses make high-quality cheese on demand from excess milk. CheeseProKit has automated stirring, heating, and built-in sensors that enable fast and efficient cheese production. We’ve designed fully automated machinery for Advanced operations and semi-automated additions for Basic operations in smaller farms.
MAJOR EQUIPMENT DESCRIPTION (For illustration purposes only; actual equipment will vary based on what the process needs)
COMPONENTS DESCRIPTION
General7
The vat is double walled to allow heated water to circulate in between the walls and heat the content of the vat. It combines stirring and cutting tools; rotating blades in one direction will cut the curd, while rotational movement in another direction will stir the content in the vat. The vat also has a whey drainage system that strains the whey before the curd is removed from the vat through the bottom valve for the next stage. Finally, the vat has Cleaning-In-Place (CIP) rotating nozzles and a system for cleaning to comply with industry regulations.
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1. Combined cutting and stirring tools
2. Frequency-controlled motor drive
3. Jacket for heating
4. CIP nozzle
5. Manhole cover
6. Strainer for whey drainage
The cheddaring machine features a plastic mesh belt for better whey drainage; the surplus whey drains as the belts progress and the machine stirs and mixes the curds. The machine is equipped with CIP nozzles for post-processing cleaning.
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1) De-wheying screen
2) Stirrer
3) Conveyer
4) Curd mill
The continuous cooking and stretching machine uses two contra-rotating augers to achieve a marbling in the finished product. The augers are immersed in hot water or processed whey to properly knead mozzarella. This machine can be combined with the salting and molding machines, creating a 3-in-1 configuration for optimized production.
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1) Feed hopper
2) Container for temperature-controlled water
3) Contra-rotating augers
4) Screw conveyor
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1) Salt container
2) Level control for cheese mat
3) Grooving tool
After going through the cooking and stretching machine, the cheese “dough” is salted by a dry salting machine.
Shaped and hot cheese is immersed in a cold brine bath and kept there for a few hours. After leaving the bath, the cheese will harden and be ready for aging and then packing. The CIP cycle can then be deployed to clean the plant in preparation for the next batch.
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1) Salt dissolving container
2) Brining containers
3) Strainer
4) Dissolution of salt
5) Pump for circulation of brine
Further-salted cheese “dough” enters the molding machine where the cheese gets molded and cut to a specific shape and size.
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The whole process including CIP is automated in the Advanced version based on pre-programmed recipes and sequences. The process should be controlled using PLCs, where all equipment will be activated based on sensor input. In the Basic version of the system, many processes like CIP are done manually.
CheeseProKit will provide consulting services to farmers looking to diversify their dairy product production. Our services go beyond providing our customers with the best equipment for their operations, we also provide:
Guidance in setting up a robust and automated production process to utilize a surplus of milk
Guidance in how to get the necessary permits, licenses and government allotments
Professional support in branding, marketing and sales
There are two configurations available: Advanced which is fully automatic for $30,000 and Basic which is semi-automatic for $11,300. The Basic configuration has the following operations performed manually: adding rennet and forming coagulum, cutting the curd, cooking, draining whey, and forming cheeses.
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CheeseProKit performs all necessary preparations and installation work to ensure the equipment is installed correctly and all operations are performed most effectively. We train your personnel to operate the equipment and to do all the necessary cheese production steps.
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The typical installation and testing procedure takes up to one week.
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CheeseProKit will charge a 15% annual maintenance fee based on your cheesemaking production’s gross profit and will ensure that the equipment we supply is fully operational. We are always ready to help if you have questions, and we’ll do repairs if necessary. The annual fee includes repair service but does not cover the cost of spare parts.
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We will share the best marketing and sales practices for the cheese product you’ll produce.
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CheeseProKit will advise farmers on how to get the necessary licenses and permits and how to officially certify the production. We’ll inform you about all the current government-created support mechanisms for the dairy processing initiatives.
Our mission is to help and support farmers by expanding the range of products they produce.
The combination of cutting-edge tools with automation software and technology will empower farmers to strengthen their business and prepare it for the future. We help bring technology to age-old processes and dairy farmers to their maximum potential.
Chief Executive Officer
Payam Bahramy has 12 years of experience in food industry management and leadership. He was trained as an agricultural engineer and has led a sales career in the consumer goods industry.
Chief Marketing officer
Ahmad Khosravi has 11 years of food and beverage industry experience. He started his career with a degree in business administration, spent time in the aviation industry, and then transitioned to the competitive food industry.
