Mlekarna za proizvodnjo sira

Different 10T

Dairy for the production of hard and semi-hard cheese, as well as fresh cheese for the bakery industry

We are offering a complete dairy plant for processing milk into hard and semi-hard cheeses (comparable to Grana Padano–Italy), and for the production of fresh cheese for bakery applications. Constructed in 2005, the dairy is fitted with state-of-the-art stainless steel cheese-making equipment. The site features its own heating system, a laboratory for product quality control, administrative offices, and an additional spare parts warehouse.

Processing capacity:
- 1 batch: 5,000 L milk processed in 3–4 hours
- 1 shift (8 hr): up to 10,000 L milk with 4 operators

Finished product (monthly capacity):
- Semi-hard and hard cheeses: up to 30 tons/month
- Curd: up to 10 tons/month
- Fresh cheese: up to 10 tons/month

Facility overview (detailed in attached floor plan):
- Areas: milk reception, production, drying, packaging, brining, maturation, etc.
- Dedicated maturing room with wooden shelving, humidity and temperature control
- Integrated biological wastewater treatment system

Requirements:
- Production area: 500 m², approx. 5 m height
- Boiler room: 130 m², equipped with two boilers (gas and oil-fired)
- Refrigeration: approx. 50 m², 6 m height, 2–8 °C operating range
- Electrical power demand: 50–60 kW

Key technological equipment:
1. Milk flow meter with air vent
2. Raw milk storage tank
3. Thermalization/plate pasteurisation unit
4. Milk separator–centrifugal clarifier and standardizer
5. Cylindrical cream receiving tank
6. Fermenters for starter culture propagation
7. Cheese vats
8. Heated milk storage tank
Gsdpfx Ageix N R Noyebi
9. Whey storage tank
10. Cheese prepress
11. Worktable for mould loading
12. Pneumatic cheese presses
13. CIP (clean-in-place) plant
14. Brining tank
15. Wooden maturation racks
16. Mobile platform for cheese handling and turning
17. Three-compartment washing sink/mould washer
18. SC-series self-priming pump
19. CC-series centrifugal pump
20. Curdling vat for fresh cheese production
21. Packaging machine

Ancillary tanks and key assets:
- Milk intake: 2 tanks x 10,000 L each
- Whey tank: 20,000 L
- CIP: 3 tanks x 1,000 L
- Duplicators: 2 x 1,000 L
- Main boiler: 5,000 L (Alfa Metal – HR), manual adjustment
- Pasteuriser: Jedinstvo – HR, 5,000 L/h, approx. 20 years old
- Separator: Alfa Laval – Sweden, 5,000 L/h, approx. 20 years old
- Schulenburg vat: 2,500 L

Operational timeline:
- Installation and start-up: 2007–2008
- Ceased production: 2016
- Minor servicing required (equipment inspection & lubrication)
- Technical documentation included

Note: Sale is for the complete equipment set only. Approximate transport: 5–6 x 40-ft containers.

More photos available on request!

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