Site report ¦ IDM
Tobias Kämpfer, BMI: At the Jessen plant
we produce nine tonnes of cheese per hour
(photo: IDM)
September/October 2022 ¦ international-dairy.com · 7
BMI's Jessen plant produces
cheese and whey-based
ingredients in a highly efficient
manner (photo: BMI)
Mozzarella cheese plant
The Mozzarella plant was equipped by Sulbana/CMT/GEA and
is divided into two zones. In the block cheese dairy, three OST
20,000 litre vats do the cheese-making. The hourly output here
is 2.5 t. After the cooling process, the blocks are automatically
put into trays that are placed in a chaotically organised brinebath.
After the recipe-dependent salting time, the Mozzarella blocks are
lifted out of the bath, dried externally and packed in bags.
The second mozzarella cheese dairy produces only 125-g balls
with an output of 1.8 t/h. The freshly chilled balls are packaged in
bags ready for sale immediately afterwards. In the grey zone, this
is immediately followed by cartoning.
Grated cheese
The majority of the cheese BMI makes in Jessen is processed into
different types of grated cheese, pure Mozzarella or mixed with
Cheddar etc. Two Groba grating lines are available for grating. The
bagging is done by two SN machines and one from the manufacturer
PFM. A special solution was developed with Buhmann which
ensures reliable cartoning of the grated cheese bags (250 g) without
jamming and stressing the packages. Starch to prevent the
grated cheese from sticking is added from big bags.
All product routes for grating as well as for Mozzarella are, of
course, equipped with weighing and foreign body detection stations.
The cheese dairy Jessen manages with remarkably few personnel.
Five employees per shift work in the ball Mozzarella and three
in the block Mozzarella production. The hard cheese dairy can be
run by two to three people, and in the grated cheese production
there are eight employees per shift. In total, the factory has 230
employees, including whey processing.
/international-dairy.com
