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Infrastructure

Part II: Equipment Needs

The following outlines equipment needs for various types of products you may decide to make. See Equipment Definitions for more information about specific items.

Raw Milk Cheese

  • furnace or steam boiler
  • milk pump and hauling tank or milk cans
  • Stainless Steel piping and/or milk hose
  • Cheese Vat
  • Cream Separator
  • Drain Table and or press table
  • Hoops and followers
  • Cheese cloth
  • Drain matting
  • Milk Stirrer and other tools (eg curd fork, shovel, squeegee)
  • Curd Harps
  • Curd Scoop and or pail
  • Curd Mill
  • Vacuum sealing machine and or wax system (if rindless cheese)
  • Weights for direct pressing
  • cheese press
  • wooden boards and drying kiln or metal shelving with plastic netting
  • whey removal system
  • hot water kettle for pasta filata cheeses


Soft Ripened Cheese made from Pasteurized Milk

  • furnace or steam boiler
  • milk pump and hauling tank or milk cans
  • Stainless Steel piping and/or milk hose
  • Vat or tubs or basins
  • Vat Pasteurizer or HTST System
  • Air Compressor if using HTST
  • Ice Bank or other water cooling system
  • Cream Separator
  • Drain Table
  • Hoops
  • Cheese cloth
  • Drain matting
  • Milk Stirrer and or ladles
  • Curd Scoop and or pail
  • whey removal system
  • hot water kettle for pasta filata cheeses


Fresh Cheeses made from Pasteurized Milk

  • furnace or steam boiler
  • milk pump and hauling tank or milk cans
  • Stainless Steel piping and/or milk hose
  • Vat or tubs or basins
  • Vat pasteurizer or HTST system
  • Ice Bank or other Water Cooling system
  • Cream Separator
  • Drain Table
  • Hoops
  • Drain bags or Cheese cloth
  • Drain matting
  • curd  Stirrer
  • Curd Harps and or ladles
  • Curd Scoop and or pail
  • whey removal system
  • Filling/sealing machine or filling machine and hand sealer or vacuum sealer and hot water dip
  • hot water kettle for pasta filata cheeses and ricotta


Fluid and Cultured Milk Products

  • furnace or steam boiler
  • milk pump and hauling tank or milk cans
  • Stainless Steel piping and/or milk hose
  • Vat or HTST pasteurizer
  • Air Compressor if using HTST
  • Ice Bank or other water cooling system
  • Cream Separator
  • homogenizer
  • plate cooler
  • surge tank
  • batch tanks for flavors and standardizing
  • milk bottling machine and capper
  • Bottle Washer for glass bottles
  • Incubation chamber for cup-style yogurt
  • filling/sealing machine or hand sealer for cultured products


Ice Cream and Butter

    • furnace or steam boiler
    • milk pump and hauling tank or milk cans
    • Stainless Steel piping and/or milk hose
    • Vat or HTST pasteurizer
    • Air Compressor is using HTST
    • Cooling water system
    • Cream Separator
    • Homogenizer
    • Plate cooler
    • Batch tanks for aging , flavoring and standardizing
    • butter churn
    • ice cream freezer
    • Fruit Feeder
    • Filling Machine
    • Freezer for finished product

     

Infrastructure


Part I: Facility Design

Part II: Equipment Needs

Additional Resources

 

Current Options in Cheese Aging Caves

Equipment Definitions

Approximate Steam Consumption Worksheet