MIKA 250 | mika

MIKA 250

Mika 250 is a compact machine that milk can be produced: all kinds of soft cheeses, all kinds of hard cheese and yogurt.

A. Description and purpose

Mika 250 is a compact machine that milk can be produced:

- all types of soft cheese, white cheese, cream cheese, feta, etc..
- all types of hard cheese / cheese /: aydam, Gouda, Emmental and others.
- yogurt.

With Mika 250 in a cycle can be processed up to 250 liters of milk (cow, sheep, goat or buffalo). One cycle lasts 3 to 5 hours depending on the type of product.
Mika 250 can be used only as a lacto freezer pasteurizer or only up to max. 250 liters.
The purpose of Mika 250 is for small (farmers) milk.
In nutrient if used in two cycles (two recharges of 250 liters) can satisfy a large farm for example: 30 cows or the appropriate number goats, sheep, etc.
The machine is designed to work in rural areas with minimal power consumption as possible to supplement powered by solar or other power.
Using Mika 250 for dairy products (cheese, etc.). Directly from farmers, the wider area (rural) to reduce transport costs for milk and ensure product quality (without milk substitutes).

Mika has 250 computer programs to produce the entire range described above. The production process is done automatically by selecting a program.

The raw material (milk) through a filter of ordinary milk containers are fed into the main vessel of the machine. After loading the milk is sufficient to choose any of the programs loaded as: (white cheese, Gouda, Edam, etc.), then the device will automatically perform all necessary operations, namely: for example (Gouda), the device performed sub pasteurization of milk at 65 º C for periods of 30 minutes, after which the milk is cooled to operating temperature (33 º C) for coagulation. The device automatically makes the necessary components for that type of cheese (yeast, calcium chloride and enzyme - yeast), and after receiving the device components perform coagulation (1 hour), cutting and mixing with a second low heat to achieve quality processing.
After processing the raw whey is sent in an additional section because of their mutual separation and pressing cheese with specific parameters of extrusion.
This process of production with Mika 250 is considered finished and finished product should mature according to the standard.
The above example shows that the operator who operates the machine is enough to apply inputs to select the type of product and the end of the process to take the finished product.
The operator does not need to know technology for production of cheese. All technical details on a particular type of cheese (yellow or white) are performed automatically.
During operation the machine is closed so that no contact with the environment, nor staff. The whole process takes place in basic working court after job is easily cleaned with a hand steam cleaner. Constructive avoid pasteurizer is a classic type, which is difficult to clean (use a circulation of solutions of acids, etc.). And still more hours to remove the caramelized lactose, etc.
Pasteurization at 250 Mika is performed with slowly rising temperature gradient heating max. (0.5 º C / min) and the highest temperature of warming at the end of pasteurization is to 70 º C, thus avoiding denaturing of some proteins from milk (whey), which in turn ensures a product with high taste - no quark flavor in the finished product and more.

Eng.Georgi Dimovski