DODONI SA FLOW CHART OF KEFALOGRAVIERA HP 401-E6

PRODUCT: Hard cheese ‘Saganaki’

MILK ZONE
1 MILK RECEPTION AT THE COLLECTION CENTER OPRP1M, Χ, Φ

T≤5C
2. PRECOOLING OF MILK CCP1M, Χ

MILK
3. MILK RECEPTION AT PLANT CCP2M
RECEPTION

4. MILK COOLING T≤5C OPRP2M, Φ

5. STORAGE OF UNPASTEURIZED MILK T≤6C

6. HEATING OF MILK T = 38-45 C PASTEURIZATION

7. STANDARDIZATION CREAM

8. PASTEURIZATION CCP3M T = 72  C t=15 sec

Θ ≤ 5 C
9. COOLING Target 2 oC OPRP3M

10. STORAGE IN BUFFER TANK OF PASTEURIZED COLD MILK HARD CHEESE

T = 1- 5 C PRODUCTION

11. HEATING OF MILK T = 33 - 36 C

12. RIPENING

RENNET
T

13. COAGULATION T = 25 - 30 min

1.0 / 18.7.2018
Editing: Maria Karadima
Approval: Dimitris Gkikas Page 1 of 2
 DODONI SA FLOW CHART OF KEFALOGRAVIERA HP 401-E6

HARD CHEESE
14. CURD CUTTING t=10 - 20 min PRODUCTION

15. SCALDING TFIN = 47 – 48 C Τ=25-35 min

16. FILLING

17. PRESSING

18. EXPORT TO MOULDS

t=4 days, T=10-12C, 18Be, 9 SH

19. PLACING IN BRINE BRINE CCP4M

20. RIPENING / SALTING 4-5 times on surface OPRP4M T = 14-16 C %RH = 85-95
Salt Νο 1

21. CLEANING / DRYING

22. PACKAGING IN CRYOVAC, Minimum resting time: 90 days

COLD STORAGE

23. CUTTING OPRP5Φ SUB PACKAGING

24. PACKAGING IN PORTIONS

25. PASSING FROM THE CCP5Φ

METAL DETECTOR

26. TRANSFER TO THE COOLING ROOMS CCP6Μ 2 - 4 C STORAGE &

DISTRIBUTION

27. EXPORT FOR SELLING OPRP6Μ 2 - 4 C

1.0 / 18.7.2018
Editing: Maria Karadima
Approval: Dimitris Gkikas Page 2 of 2