Cheese manufacturing

process

Realized by :
Sarrah Ben Halima
Besma Slimen
2022-2023
 Outline
01 Introduction

Cheese manufacturing
02
process

03 Limitations and solutions

04 Conclusion
01 Introduction

“In 2019 Tunisia sold 5,388 tonnes of cheese”

Source:https://
www.selinawamucii.com/
insights/market/tunisia/
cheese

3
01 Introduction

4
 7000 years
 The 70s
 Kuyavia
 37 company
 Latin caseeus

5
6
02 Cheese manufacturing process

7
1- Milk reception

8
1- Milk reception

Characteristics Sill

Density >1 ,028

Temperature < 10°C

pH : potential Hydrogen 6,5<pH<6,8

Fat content expressed in g/1 >30

Protein content expressed in g/1 >28

Somatic cell count <500 000

9
2- Pasteurization

10
 2- Pasteurization

72 °C

15 Sec

11
3- Curdling

12
3- Curdling

Milk ripening Renneting Delactosing

13
4- Cast

14
5- Pressing

15
6- Demoulding

16
7- Salting or Brining

17
7-Refining

18
To summarize

19
03 Limitations and solutions

Ishikawa diagram

01
03
Action plan

02 Interpretation

20
 1. Ishikawa diagram Method
No cleaning schedule
Machine No rigorous monitoring of
Too old packaging machine personal
Insufficient handling No motivation for workers
equipement

Workforce
Environment Material
Insufficient staff
Unspacious packing room No problem detected
Unnecessary
Badly organized
movements Floor maintenance not
carried out 21
2. Interpretation
0

Problems

20%

30%

30%

20%

Machine Environment Workforce Method

22
3. Action plan

Cleaning schedule

Week A

Date of the day

Zone

Start time

End time

Employee name

23
3. Action plan

Reorganizing the packing room

Waste
Zone

PSF
Zone

PF
Zone

Box
Zone

24
3. Action plan
Plan preventive
maintenance for the
packaging machine

Packaging machine

Buy an additional
hand pallet truck Hand pallet truck scale
scale 25
3. Action plan

Improve employees motivation

Providing
continuous Being
learning 06 transparent
01

Offering
benefits that go Improving internal
beyond salary 05
communication
02

Recognizing
Rewarding
04 great work
employees
03

26
04 Conclusion

27
Thank you
for your
attention

28