Reception, Selection, and Storage of Milk at the Cheese Factory

As already seen, milk arriving to a dairy may be raw, thermized, or pasteurized, full fat, skimmed, or with adjusted fat and/or protein content. Except for a few specific cases, milk is delivered to cheese factories at temperatures from 2° to 8°C, preferably lower than 6°C. Cheese factories, especially medium/large size factories, may make wide use of other raw materials, either in liquid form (e.g., pasteurized cream, skim milk UF/MF retentates, whey, WPC), or in solid form (e.g., cheese, butter, butteroil, SMP, dry milk proteins, etc.).

After the usual analytical quality control operations that aim to check the milk compliance to regulatory requirements and conformity to proprietary standards, milk is unloaded from the tankers, eventually filtered through stainless steel meshes, and properly cooled. The chilled milk is stored in isothermic/refrigerated silos for a limited time: For the same reasons discussed earlier regarding freshness and age of the milk, “the shorter, the better”

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