MANUFACTURING
The Milk - Milking:
MILKING: tests are done before milking to ensure the health of the animal. The buffaloes are milked with hygiene procedures including cleaning and drying the teats with paper towels. The milk is then milked mechanically, without any contact with the environment and immediately cooled.
PRESERVATION: The cooled milk is stored in the cooling tank to be transported to the dairy for immediate industrialization.
The CHEESE - Stages of manufacture:
It all starts at the origin, cheese is the result of the processing of milk by microorganisms. Special milk generates special cheese. And all the milk used in Kakuri´s cheese goes through a battery of tests given the most strict food safety standards.
QUALITY CONTROL:
On arrival of the product, the milk is tested in the laboratory that has the latest equipment to ensure its purity. After that, it goes to pasteurization. The temperature that the milk is subject excludes any possibility of microbiological and hygienic problems.
COAGULATION:
It is the most important phase in the production of cheese. It begins by adding a coagulant and ends when the milk solidifies consistently - that is, we get to the clabber. All products are completely natural, no preservatives or chemical additives;
CUTTING THE CLABBER:
The goal of this cut is to remove the natural milk serum, which will be used later to produce ricotta. Depending on the cutting of the clabber - larger or smaller pieces - the cheese modifies its consistency, the more milk serum is removed from the clabber, the harder and drier the cheese paste will be;
MOLDING:
At this stage the spices are added and the mass is placed in the forms. The format of the cheese depends on the shape of the mold;
PRESSING:
Consists of the removal of the excess of serum from the mass. The texture of cheese depends on this phase. The stronger the pressing, the harder will be the consistency of the cheese;
COOLING:
The cheese goes for cool on cold chambers, where it remains for 12 hours, until the next day, when it is packed.
PACKING:
The dairy has equipments to ensure hermetic sealing of the products. It works with vacuum sealing machines, modern and high quality.
Each package is hot stamped with date of manufacture and then, after being packed in boxes is stored in a cold chamber until its final expedition.