CHEESE QUALITY CONTROL Cheese Laboratory Equipments

Centrifuge-1 Ph meter-2 Refractometer-3 Salt meter-4 Sensitive weightier-5 (Discator (for moisture absorption-6 (Cheese Gerber Tube (40-100 ml-7 (Pipettes (I ml and 10 ml-8 (Tube Holder (Racks-9 Volumetric Flask-10 (Water path (To dissolve the cheese in the Gerber tube-11 (Density meter (special for salt and CaCl2 concentrations-12 ml injections 13-40

Laboratory Solutions and Reagents

H2SO4 density 1.82 and 1.55 (one for milk and the second for cheese-1 .(respectively .Amyl alcohol absolute-2 Na oH +HcL titration solution-3 Phenolophaline as indicator-4 (pH meter calibration solutions (blank+Tampon4+Tampon7-5 (Chromic acid (to cleaning pipettes-6 (Alcohol absolute (78%, 76%, 75%-7 Compact dry reading media-8 A- Yeast and mold media B- E-Coli media C- Salmonella media D- Lesteria media E- Staf Aurous media G- Fungal media

Instruments for Microbiology test

Light microscope-1
2

Oven-2 Otoclave-3 Benzen flame unit-3 Pettry dish for direct culture media-4 Loops-5 Slits and slits racks-6 Crystal violet reagent (to differentiate between gram ve and gram +ve-7 (bacteria

CHEESE HALL EQUIPMENTS

.Milk receiving tank (big culture tank) capacity 5 ton-1 Small mixing tank with agitator (to mix the additive with milk)-2 .capacity 1 ton with control panel Big and long milk hose 5inch in dimeter to distribute the cultured-3 milk in vats (connected to the mixing tank with centrifugal pump) and and it .length according to the the area of transfere Control panel connected tomilk receiving tank and to the small-4 .mixing tank to control the milk flow

Special hose for hot and cold water tolerant to high pressure (we use it-5 in cleaning the vats with normal water under pressure and disinfect with steam .and hot water prior to use Salt preparing vat-6 .Stainless steel knives 6pcs to use for cutting cheese -7 Wood measurement 4pcs-8 (a- long one (8cm wiedth and 90cm length (b- Small one (8cm width and 290cm lenth .Vats to ue fore 3tone milke 6 -9 6Volumetric plastic jug capacity 2liters -10 Sensitive weighter big one can weight more than 20 Kg-11 Freezer -18 to store the culture and Rennet-12 .One Disinfectant unit fix in the wall to work automaticly -13 .(Water taps (To distribute hot and normal water-14 .(Special food grade cotton clots and Plastic clots (6 items-15

Discription of the Vats

.VAT width 100 cm -1 VAT lenth 295 cm -2 VAT height 50 cm-3 VAT legs 45 cm -4

Two steal hager connected to each side of the vat to hang the steal -5 filter Each tang needs two steel presser, two small steel fillter, and two long -6 steel filters

THE STANDARDS OF STAINLESS STEEL FILTTER The side filters Length 86 cm -1 Width 24 cm -2 Edges 5cm-3 The long side filters length 285 cm-1 Width 24 cm -2 Edges 5cm -3 :THE STANDARDS VAT PRESSER
Two sheet of stainless steel plate for each vat as follow -1 A-width 50 cm B-length 285 cm

THE STANDARDS OF THE COTTON AND PLASTIC :CLOTS

Width 240 cm-1 Length 350 cm -2

WHITE CHEESE ADDITIVES

.Calcium choloride (CaCl2) food grade -1 .Sodium Nitrate (NaNo3) food grade -2 (Sodium Chlororide NaCl purified (Course and soft -3 Deep frozen lactic acid culture (CHR-60-65-70-75) blend of -4 .mesophilic and thermophilic cultures Some times cheese needed lecithin and Guar gum as -5 .stabilizer .Rennet as coagulating factor -6 In some case we use Delvpocid or Natamycid as -7 .antimicrobial factors food grade and its additions is slightly rare

Eng.Abdallah yousif Ali Cheese section Supervisor 16.11.2009