Total area: 6213.00 m ²
built-up areas:

-milk reception platform: 77.20 m ²
-physical-chemical Laboratory: 14.56 m ²
-Microbiology Laboratory: 7.00 m ²
-manufacturing of cheese: m ²
156.60-circulation area: 36.34 m ²
-salting Chamber: 18.55 m ²
-drying chamber: 18.55 m ²
-maturation Chamber of Mountain Cheese or Parmesan : 21.48 m ²
-Fresh Chamber: 36.35 m ²
-Maturation Chamber: 37.50 m ²
-storage chamber: 40.35 m ²
-packaging and dispatch: 25.69 m ²
deposit secondary packaging: 33.00 m ²
-Warehouse supplies, ingredients and chemicals: 49.50 m ²
-boiler room: 20.55 m ²
-Cafeteria: 13.80 m ²
-women's Health: 7.82 m ²
-Office: 27.60 m ²
-Room of SIF : 13.80 m ²
-male Health: 12.35 m ²
-locker room: 13.72 m ²
-Warehouse primary packaging: 23.92 m ²

PRODUCTS REGISTERED at SIF:
-
Minas fresh cheese-Minas (default)
-Cheese Plate (Lunch)
-Cheese Dish (Spherical)
-Cheese Plate (Cobocó)
-Gouda-type cheese
-
Mountain Cheese-Cheese Type Steppe
-
Cottage Cheese-mozzarella cheese
-
Fresh Ricotta-cream cheese Creamy (tubes)
-Creamy Curd (in buckets)
-Creamy Curd (in cups)
-Cream raw milk cooled Industrial use
-
Parmesan cheese-Brie-type cheese (in cards, boxes and whole parts)


INSTALLED EQUIPMENT:-equipment and vidaraias necessary for realization of physico-chemical analyses;
-impact Platform for receiving cans;
-roller Conveyor for receipt of cans;
-for receiving milk Tank;
-sanitary centrifugal pump;
-line Filter;
-Pasteurizer plates Mark Fischer, complete, capacity 5000 liters/hour;
-Alfa Laval Padronizadora, 5000 liters/hour capacity;
-Fermenteira Start with three 50 litre tubs each;
-single wall stainless Tank, capacity of 2400 liters
-single wall stainless Tank, capacity of 2200 litres
-single wall stainless Tank, capacity of 1800 litres
-stainless Tank, double wall, 500 capacity litres
-stainless Tank simple wall, capacity 1500 liters (manufacture of Fresh Ricotta)
-5
stainless tables-Five stainless steel presses for several types of cheese;
-mass Hammer for mozzarella cheese;
-Pan to melt or mass production of curd cheese;
-bunk, fiber Tanks for salting of cheeses;
-fiber Shelves for drying of cheeses; k12k *-Selovac Machine (single Chamber) to pack cheese vacuum;
-shrinking pool of packages;
-wood Boiler brand MML , 750 kg capacity steam/hour;
-Compressors refrigerators in all cameras.

additional information:
-SIF in activity, without any constraint;
-within the dairy area there is a cistern in operation. As small capacity, should be drilled a borehole for water consumption. It has a reservoir box in galvanized steel, for use in the industry and an underground reservoir in masonry, capacity of 40000 liters of water. For the supply of the boiler has four reservoirs built fiber boxes, interconnected a other and is intended for boiler supply;
-Has a sewage treatment system (ETA) in finishing phase;
-the industry has a production capacity up to 30000 litres of milk daily;
is there area for industry growth;

notes:

the industry today works producing only Brie-type cheese. Is prepared to manufacture any kind of cheese. From the comodites to the aged cheeses and with eyelets (fine cheeses). If you close the platform and build another, this part can be used to manufacture other products, such as cream cheese and dulce de leche, which could add more values.