Pearl of the Middle East - Meypack

of pressure. With this “tray-lid”-application, the lid
is positioned inside the tray and depending upon
the customer’s wishes, can simply be inserted or
secured additionally with adhesive. The machine is
equipped with motorised adjustment points, which
enable the machine to be automatically changedover
within an extremely short time and ensure
that the format settings remain unchanged.
WHITE CHEESE OR FETA CHEESE – THAT IS THE
BIG QUESTION
Feta has its origins as a cheese produced and
stored in salt brine. That means that in the process
of producing the sheep’s milk cheese (sometimes
goat’s milk cheese), the whey (the watery part of
the milk) is separated without pressure from the
curd (cheese), which ripens in a salt brine. This also
bestows the feta cheese with its typical, intensive
taste. Up until the year 2007, similar types of cheese
from other countries were being sold as “feta” in
the European Union, even though the majority were
produced from cow’s milk. According to a decision
handed down by the European Commission, only
white cheese produced in Greece from sheep’s milk
or goat’s milk and ripened in salt brine is allowed
to carry the name feta.
Feta enjoys a long tradition in Greece. Since time
immemorial, feta has been considered a delicacy
and a coveted item of trade, not the least because
Protected from all sides: VP 453 packs white cheese in trays with lids
it has been touted as an aphrodisiac with strength
enhancing characteristics. Feta has also been used
as an offering to the gods. The art of producing
cheese was built up and refi ned by Roman slaves.
The Romans developed a large array of baked
goods containing cheese and diverse variations of
cheese salads. Even the Roman legionnaires carried
feta cheese along with olives, bread and raisins as
provisions in their fi eld packs.
Since the 19th Century and particularly in
Europe, cheese production has been subject to
scientifi c research and innovation, especially to
improve the shelf life of cheese. Often in close
cooperation with cheese craftsmen, engineers have
developed cutting frames, beaters, curd separators,
electrical cutting devices and agitators, huge vats
and boilers, cooling units and other aids used in
producing cheese at industrial capacity.
CONVENIENT AND PRACTICAL – MEYPACK’S
“WASH-DOWN” CONCEPT FOR SIMPLE CLEANING
It goes without saying that especially in the
dairy industry, the purity of the entire production,
fi lling and packaging line plays an immensely
important role. In order to cope with the regularly
scheduled cleaning processes, the Meypack packaging
machine was produced in a “wash-down”
version. This means that bearings and guides
have been built of rust-free stainless steel and the
hot-melt applicator has been equipped with special
hose connections and nozzles that are protected
from water spray. This technically sophisticated
packaging machine has been rounded out with a
high capacity ZM 600 magazine for the tray and lid
blanks.
Meypack Representative Denmark:
Weimar Nicolaisen A/S
Hjulmagervej 11 A
7100 Vejle
Denmark
Tel.: +45 (0) 3886 - 3533
Fax: +45 (0) 3886 - 1606
info@weimar-nicolaisen.dk
www.weimar-nicolaisen.dk
Contact person: Briand Andersen