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    Questionnaire For Cheese Projects - Semi Hard: 1. General Information

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    Devendrasingh Chauhan
    This document contains a questionnaire for cheese projects involving semi-hard cheeses. It requests general information about the project such as its name, budget, and building dimensions. It also asks for details of the cheese production process like the quantity and types of cheeses, their compositions, curd making recipes and temperatures, pressing and brining times. The goal is to gather all relevant specifications for the design and setup of the cheese making facility and production.

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    Questionnaire For Cheese Projects - Semi Hard: 1. General Information

    Uploaded by

    Devendrasingh Chauhan
    28 views2 pages
    This document contains a questionnaire for cheese projects involving semi-hard cheeses. It requests general information about the project such as its name, budget, and building dimensions. It also asks for details of the cheese production process like the quantity and types of cheeses, their compositions, curd making recipes and temperatures, pressing and brining times. The goal is to gather all relevant specifications for the design and setup of the cheese making facility and production.

    Original Description:

    Questionaire for retailer survey

    Original Title

    Questionnaire_semi_hard-PI (1).doc

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    This document contains a questionnaire for cheese projects involving semi-hard cheeses. It requests general information about the project such as its name, budget, and building dimensions. It also asks for details of the cheese production process like the quantity and types of cheeses, their compositions, curd making recipes and temperatures, pressing and brining times. The goal is to gather all relevant specifications for the design and setup of the cheese making facility and production.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    28 views2 pages

    Questionnaire For Cheese Projects - Semi Hard: 1. General Information

    Uploaded by

    Devendrasingh Chauhan
    This document contains a questionnaire for cheese projects involving semi-hard cheeses. It requests general information about the project such as its name, budget, and building dimensions. It also asks for details of the cheese production process like the quantity and types of cheeses, their compositions, curd making recipes and temperatures, pressing and brining times. The goal is to gather all relevant specifications for the design and setup of the cheese making facility and production.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    QUESTIONNAIRE FOR CHEESE PROJECTS - SEMI HARD

    1. GENERAL INFORMATION
    Project name (= place-name)
    Company name
    Expected year of investment
    Expected budget for investment
    1.1 Buildings
    Existing building (yes/no)
    If yes, then drawing of building:

    If no, then:
    Dimensions of cheese making room (l x w x h)
    Dimensions of brining room (l x w x h)

     Where does the milk come in and where do or should the cheeses go
    out??

    1.2 Quantity and capacity of production


    Amount of cheese milk in liters per day.
    Working hours per day (incl. CIP).
    Working day’s per week.
    2. CHEESE PRODUCTION
    Cheese dimensions and weights before brine

    Cheese type Weight Length Width Diameter Radius *) Height


    [kg] [mm] [mm] [mm] [mm] [mm]
    A
    B
    C
    D

    *) The radius of the rounded edges

    2.1 Cheese composition figures before brine.

    Cheese type Fat Moisture Salt Yield Texture


    in D.M. contents (kg/100 ltr) round eyed
    [%] [%] [%] [%] or granular
    A
    B
    C
    D

    SDEH / S.de Vriesstrjitte 2 / 9257 WN NOARDBURGUM / HOLLAND / TEL.: (+31) 511 473859 / FAX: (+31) 511 472613 / Internet : WWW.SCHERJON.NL
    E-mail: info@scherjon.nl / BANK : RABOBANK BURGUM 34.98.27.036 / VAT-NR. NL 805846438 B01 / CHAMBER OF COMMERCE:077568
    IBAN : NL50 RABO 0349 827036 SWIFT : RABO NL2U

    SCHERJON DAIRY EQUIPMENT HOLLAND BV IS A MEMBER OF THE DUTCH FPT GROUP


    QUESTIONNAIRE FOR CHEESE PROJECTS - SEMI HARD

    3. CURDMAKING

    3.1 Make-time recipe


    Cheese type Filling Process Emptying Rinsing Total
    [min] [min] [min] [min] [min]
    A
    B
    C
    D
    3.2 Temperatures
    Cheese type At filling at Cooking at emptying
    [0C] [0C] [0C]
    A
    B
    C
    D
    4. PRESSING
    Cheese type Required pressing time
    [min]
    A
    B
    C
    D
    5. ACIDIFICATION
    Cheese type Total requested acidification time between start
    filling cheese vat and cheese entering brine
    [min]
    A
    B
    C
    D
    6. BRINING
    Cheese type Nominal Brining time
    [h]
    A
    B
    C
    D

    In case of questions please contact SDEH tel.+ 31 653552186

    SDEH / S.de Vriesstrjitte 2 / 9257 WN NOARDBURGUM / HOLLAND / TEL.: (+31) 511 473859 / FAX: (+31) 511 472613 / Internet : WWW.SCHERJON.NL
    E-mail: info@scherjon.nl / BANK : RABOBANK BURGUM 34.98.27.036 / VAT-NR. NL 805846438 B01 / CHAMBER OF COMMERCE:077568
    IBAN : NL50 RABO 0349 827036 SWIFT : RABO NL2U

    SCHERJON DAIRY EQUIPMENT HOLLAND BV IS A MEMBER OF THE DUTCH FPT GROUP

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