The TW-CV20 operation is compared with industrial scale manufacturing, giving the student ‘hands-on’ experience of process monitoring and control. The effects of heat on micro-organisms and variations in recipes on the taste and texture of the finished product may be evaluated.
An effective means of demonstrating the cheese making process in a simple, practical and student friendly configuration. The TW-CV20 operation is compared with industrial scale manufacturing, giving the student ‘hands-on’ experience of process monitoring and control. The effects of heat on micro-organisms and variations in recipes on the taste and texture of the finished product may be evaluated.
An informative wallchart is supplied free with each TW-CV20Mkll Cheese Vat purchased. It offers the student diagrams of the cheese making process and details the steps involved in cheese manufacturing.
A bench mounted plinth manufactured from high impact vacuum formed plastic containing a water bath with 2.5Kw heater and circulation pump, into which is mounted a stainless steel vat of 20 litres capacity containing pH and temperature probes and a variable sweep rate agitator paddle driven by a guarded motor mounted on the plinth. Both water bath and vat are provided with drain down facilities.
Full instrumentation is integral with the plinth for temperature display and control, pH display and agitator paddle speed control.
Data logging points are also provided allowing process data to be transferred to a PC via an optional data logging accessory.
All parts in contact with the product are designed to be easily dismounted for cleaning.
The cheese vat is supplied with a comprehensive range of accessories required to make a variety of cheeses.
Agitator drive motor
* Batch production process
* Manufacturing of hard cheese
* Manufacturing of soft cheese
* Manufacturing of yogurt
* pH monitoring PH
* Systems and control
* Industrial temperature control system
* Quality assurance/Quality control (QA/QC)
* Links between technology and science
* Effect of heat on micro-organisms
* Taste and texture comparisons
* Recipe development