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 Curds and whey being pumped into Curdmaster flexible vat.
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 APV Invensys ultrafiltration unit for the treatment of raw milk.
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 APV pasteurisation equipment for the treatment of raw milk.
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 Heat exchanger for cooling milk before curd production.
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 Compomaster fat standardisation unit used in pre-processing of milk.
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 Gouda cheeses maturing in environmentally controlled racks.
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 Gouda cheese produced at the Falkenberg dairy plant.
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 Milk processing equipment.
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 Alpma Coagulator.
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 Alpma cheese moulding machinery.
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 The new production line has the capacity to process in excess of one million litres of milk per day.
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 Alpma SAN 80/T packaging machine
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 Truckle of cheese being sliced.
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 Cheese wedges being inspected for quality before packaging
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 Artist's representation of new facility being built at Vimmerby.
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 Heat treatment of raw milk.
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 Evaporation equipment.
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 Falling film evaporator.
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 Part of the flash cooling equipment in the process plant.
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 Filtermat spray dryer.
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 Drying belt process.
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 Milk powder.
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 IGI's Beyti branded UHT milk, an innovation in the Egyptian domestic milk market.
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 The production line at IGI Beyti's dairy.
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 HDPE bottles passing along the production line.
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 Staff working on the production line.
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 The range of nectars and juices packaged at the IGI Beyti plant in Noubaria.
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 Aerial view of the new Southwest Cheese Company plant (January 2006).
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 Scherping horizontal cheese vat.
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 Schematic of the cheese making process.
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 Schematic of a Scherping stirred curd machine.
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 Schematic of a block forming tower.
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 A large vat used for pasteurising milk for cheese production.
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 Cheddar products as produced from the large blocks which will be produced at the new plant.
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![[left] Separating and cutting curds; [right] cheese maturation and warehousing.](/projects/Southwest_cheese/images/cheese7s.jpg) [left] Separating and cutting curds; [right] cheese maturation and warehousing.
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 Them Co-operative Dairy's new cheese production facility is capable of manufacturing over 14t of cheese per day for the local and export markets.
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 The original cheese plant suffered from a lack of space, old technology and the need for manual lifting of heavy loads during cheese production.
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 Homogenisation unit. Milk homogenisation gives the cheeses such as blue mould and feta a paler appearance and makes the fat more susceptible to fat cleavage by means of lipase enzymes.
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 Milk at the plant is treated by separators using APV microfiltration (MF) to remove spores and other unwanted microparticulates.
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 Rachel's Organic Dairy completed its Phase 3 expansion in November 2004.
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 Rachel's Organic Dairy produces premium organic dairy products such as yoghurt.
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 Rachel's Organic is now one of the major processors of organic milk in Wales.
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 Skimmed milk evaporator.
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 Yoghurt fermentation vessels.
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 The yoghurt filling area at Rachel's Organic Dairy, West Wales, UK.
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 Cold storage warehousing area.
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 Rudolph's Organic Christmas pudding flavour yoghurt - a seasonal special edition in 450g LDPE carton.
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 Fonterra Cooperative Group Ltd is generated 20% of all New Zealand exports in 2003 and was responsible for 96% of New Zealand's milk production.
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 The new milk drier, which is one of the largest worldwide, was constructed because of a need for extra capacity to satisfy the additional demand from the consumer market.
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 Fonterra Friesian cows.
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 Fonterra milk being collected from the farmer by tanker.
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 Tetra Pak 818 separators are used at the dairy processing plant.
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 The Clandeboye facility is now the largest milk powder producing facility in the world.
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 Wimm-Bill-Dann is upgrading equipment at Kiev City Dairy Plant No. 3 to improve operational efficiency and increase the product range offered by the company.
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 WBD is also to install a new compressor station at the facility to increase savings by reducing energy consumption.
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 Wimm-Bill-Dann is a successful Russia-based dairy and juice company.
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 Wimm-Bill-Dann produces over 1,100 dairy products and 150 varieties of juice, nectars and still drinks.
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 The WBD factory now makes follow-on milk for infants.
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 A section of the cheese plant at Gooding, one of the largest cheese manufacturing facilities in the world.
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 Once the expansion is completed, the Gooding cheese factory will manufacture approximately 900,000lb of cheese every day.
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 Gooding produces 360 million lb of cheese annually; the most popular products include cheddar, mozzarella, Monterey Jack, Swiss, Colby, Colby Jack and Pepper Jack.
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 The plant produces 500lb barrels of American-style cheese that are sold as an ingredient in producing processed cheese slices.
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 Gooding cheese plant underwent extensive renovation and expansion in 2000, and again in 2004, making it one of the most efficient cheese manufacturing facilities in the world.
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 Scottish cows will supply the new liquid milk processing facility with 150 million litres of milk per year.
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 The Isoma bottle turner ensures all bottles are in the correct orientation.
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 Phase one of the new dairy was completed in October 2005 and at full capacity it is able to process up to 150 million litres of fresh milk per year.
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 Strict hygiene standards demanded by UK supermarkets require inverting open top bottles and air rinsing them before they are filled with product.
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 Cravendale, Arla’s own brand of premium pure-filtered milk.
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 Stainless steel milk storage silos delivered to the site prior to installation.
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 Dalhart plant under construction, here a central corridor is being constructed in the cheese processing building.
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 Further construction on the new plant.
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 A selection of products from the Hilmar range of cheeses (only sold under the Hilmar name from their own retail outlet).
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 Friesian or Holstein cows who will produce the milk for the cheese plant.
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 The plant nears completion and internally there are 400 workers on site.
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 Jersey herds are being encouraged because of the milk’s higher fat and protein content.
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 Some of the Ski brand products produced at the plant.
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 A representation of the Erca Formseal line. NEST2
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 How the Dosyfruit system integrates into the plant.
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 Ski and Sveltesse yoghurt products by Nestle.
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 Munch Bunch yoghurt products produced at the Cuddington plant.
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 Mackie’s famous strawberry ice cream made entirely using Scottish produce.
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 The Jersey herd is important to keep up the richness of the milk and cream used.
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 Only the finest strawberries are used in the strawberry flavour.
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 The Holstein herd at Mackie’s is also very important to produce enough milk to achieve production targets. In addition, the farm has supply agreements across Scotland.
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 The company is about to launch a new product line, the frozen fruit smoothie.
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 Wiseman Dairy site in Bridgwater, December 2006.
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 Wiseman Dairy site September 2006, prior to construction starting properly.
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 Wiseman Dairy site in Bridgwater, March 2007.
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 Wiseman standard semi skimmed milk in the well-known HDPE container, which will be made on-site in Bridgwater.
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 The milk for the facility will be provided from the Milk Link farm contract assets in the area.
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 The site at Stonebridge Cross prior to the construction of the plant.
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 Construction underway at the site in 1999.
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 The filling hall in 2002 prior to the first capacity expansion.
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 The front office at the Droitwich dairy.
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 The filling hall after the first expansion.
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 The administration block at Droitwich.
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