SpinnakerWeb.com

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Spinnaker, LLC - Web Design, Web Development and Web Hosting

Description

The Dairy – Quality cheese starts with quality milk. A lot goes into producing the milk, including feeding the cows a well balanced diet, providing comfortable housing for the cows & taking special care in the milking procedures and equipment sanitation. Cows are milked twice a day on the farm, producing an average of 85 pounds of milk each day. The milk is transported to the plant in an insulated transport trailer.

The Plant

Receiving – Upon arrival at the plant, the milk is tested for quality, flavor & odor before it is unloaded from the truck. After ensuring that the plant’s quality standards are met, the milk is then unloaded into the milk silos.

Cook Process (Cheese vat) – Fresh, cold milk is pumped from the milk silos into a heat exchanging pasteurizer, which kills any harmful bacteria that may have existed. At the optimum temperature, the milk is then sent on to the cooking vats for making the famous Alma Cheese. Each of the three (3) vats holds 25,000 pounds of milk. Starter culture is then added to produce lactic acid, critical to the cheesemaking process. Certain strains of culture control flavor, while others contribute to the body and texture of the cheese. Natural coloring from the Annatto seed is added to produce a consistent cheese color. (The natural color of cheese is creamy white.) A diluted form of rennet, a natural enzyme, is then added to promote coagulation and firm the cheese curd.