Guth South Africa has proven its expertise in developing a sophisticated range of dairy equipment that match the needs of customers across Southern Africa.
We design, engineer and supply complete processing plants and processing lines for cheese factories. With strong backing from our partners all of our equipment, from single components to entire production lines delivers the highest quality product.
CHEDDAR / GOUDA / OTHER HARD CHEESES / SEMI HARD CHEESE / COTTAGE CHEESE
PASTEURISATION AND STANDARDISATION
Guth SA with its partners have a long tradition in supplying highly efficient and very reliable milk separators to dairies throughout Southern Africa. Following markets demands for complete system solutions we have perfected custom built compact milk pasteurizer units with integrated skimming separator for capacities of 2000 l/h up to 35,000 l/h.
RELCO®’s HORIZON® II Cheese Vat features an enclosed, horizontal single-shaft design for increased yields, uniform curd size, consistent moistures and low whey fats.
The goal is to provide the customer with the most hygienic, robust solutions available to suit a wide range of cheeses. Belting is designed and built by our partner specifically for cheese applications, from there, a high degree of customization for cheese type is possible — including weir design, curd height, retention time and style/number of stirrers.
The TRU-FINISH™ Curd Table for cheese finishing is available with permanent drain screens and a permanent (CIPable) drain trough, or traditional removable drain screens. Product can be discharged to a RELCO® Curd Pick-Up Hopper for either Air Conveying, Vacuum Conveying or (inclined) Augering to the downstream process.
Curd quality and filling technique determines the quality of the cheese at a very early stage. Deviations cannot be easily corrected and have a direct influence on weight, consistency, shape and quality of the cheese.
CUTTING AND WRAPPING
ALPMA block cutters always do a good job no matter whether they are in front of a slicing, portioning or grating machine. Exact pre-division, for example of film-ripened Gouda into bars, is a decisive pre-requisite for economic further processing into portions or slices.
CREAMING AND SMOOTHING VATS
RELCO®’s SVC Cottage Cheese Vat is designed specifically for cottage cheese production, minimizing curd damage and the providing the highest yields. RELCO’s exclusive Verti-Stir Sanitary Agitation System provides gentle vertical movement for exceptional curd suspension
OptiSet 4.1 Coagulation Detection System
The OptiSet 4.1 Coagulation Detection System monitors the curd coagulation process within the vat to identify the “exact instance” of coagulation. Based on input from the cheese maker, the Recipe function on the control panel initiates the cutting of the coagulum when the optimum firmness is achieved.
Guth SA With its partners can equip your plant with the latest in block-forming technology with our TRU-BLOCK™ Blockformer – a high quality, heavy duty blockformer designed to USDA guidelines. Guth
MOZZERELLA / RICOTTA / PROCESS CHEESE / ANALOGUE CHEESE / FINGER CHEESE
TILTED CHEESE VATS
The cheese vat are essential if one chooses to start
with milk as a raw material. The primary functions are
milk coagulation and curd preparation; these phases
of the production process are the basis of a traditional
This steam cooker-stretcher is designed for the production of pasta filata cheese (mozzarella, buffalo mozzarella, pizza cheese) by using as raw material, cow or buffalo curd, fresh or frozen curd .
It is suitable for the production of analogue mozzarella by using as raw material, powders, rennet casein, starch and vegetable or animal fat.
Suitable for moulding pizza cheese with cylindrical and / or rectangular shape, when it is required an high hourly production or cooling treatments in the moulding head.
This system distributes crystalline salt into the cooked flow in a percentage set in proportion to the quantity of product passing.
Suitable for salting by immersion pasta-filata cheeses like mozzarella, bocconcini and pizza cheese.
Suitable for the production of extruded product by means of filling of tubular films to be sealed with clips.
RICOTTA CURD PRODUCTION, MOULD FILLING, HOMOGENISING AND EXTENDED SHELF LIFE
The machine has been designed and manufactured with a particular focus on being able to obtain products with long shelf life and the possibility to incorporate a greater amount of humidity in the product, during the homogenisation process.
BATCH COOKING AND MIXING
Entirely built in AISI 304 stainless steel, the kneader is suitable for cooking and stretching in batches of soft pasta-filata products such as bocconcini, mozzarelle and fiordilatte, or for cooked pasta-filata products such as silani, provoloncini and caciocavalli.
Different models available with capacity production per batch min. 30 Kg up to max. 200 Kg.
DRAINING AND MATURATION
Curd maturation becomes an automated and particularly efficient process, achieving considerable labour savings, total elimination of curd waste and greater optimization of useful spaces.
MELTER PRO 40 / PRO 100
The processed and spreadable cheeses production line is characterized by steam cookers. The product stretching is performed either by steam injection, direct into the product or in the double jacket. Through this technology different raw materials can be used: cheeses, powders (rennet casein and starch) as well as vegetable and animal fat. Lastly, spices and aromas can be used as desired.
CAMEMBERT / OTHER SOFT CHEESES / BRIE / FETA / HALLOUMI
The semi or full-automatic filling device enables exact dosage and clean filling of the curd and secure collection of the dripping whey whilst ensuring no curd loss.
WRAPPING OF CHEESE
The ALPMA SAN range offers clever hygienic concepts from the basic model right through to the fully-automatic packaging line so that your products can shine. All different shapes and formats can be wrapped extremely economically using machine-standard films and foils – despite the usual dimensional tolerances of natural products
Moulds have a great influence on the form, dry matter and final weight of the cheese. For this reason Guth and our Partners place great importance on the development of its cheese moulds. Quite often, intensive trials on site are the only way of finding the correct mould.
The continuously operating Coagulator 2000 and 2000 S have a capacity of up to 45,000 litres/hour. The unique ALPMA Coagulator technology ensures unsurpassed quality and yield thanks to its optimum cutting and preparation of the delicate curd.
Continuous pre-drainage of cheese curd on a filter conveyor with integrated cleaning system, in CIP construction if desired.
Stability, uniformity, long life, digestibility, best appearance, clour and flavour improving. These are just some of the main advantages you can obtain by using tha homogenizer for treating common foodstuff. The results, in economic and qualitative terms, make the use of the new FBF ITALIA technology particularly convenient.
For the intelligent cutting of fixed-weight portions, each cut is calculated from the data of the weight and contour measurements by the density scanner DS 32 – even suitable for fermented holed cheese. Accessories such as the wedge blade enable wedge-shaped portions to be cut. For cheeses such as Stilton or Gorgonzola which would smear onto the blade, ultrasound technology is the best solution.
The Protein Drying System is optimized with a vertical hot air distributor, vibrating well mixed and plug flow beds and baghouse. Other features can be added for specific customer requirements and include: multi fuel indirect fired heater, cyclones, baghouse fines retention bin, heat recovery, dual feed system, retractable cip nozzles, lecithination and spray nozzle cameras.
PASTEURISATION AND FAT SEPERATION
REDA centrifuges of RE-T serie are specifically designed to skim, clean and standardize milk, cream and whey. These separators are specially built for dairy applications and match very high bowl speeds for the best performances in separation of solid particles with very small diameters (fat, dirty, spores and bacterias, etc). Standard design of these separators provides the product feeding under pressure by a soft inflow system. Then the product is accellerated to separation speed without damage being caused to any of the fat globules.
For the production of whey concentrate with 24 – 30% TS.