|
VITAL STATISTICS
|
Name:
|
Minerva Cheese Factory “MCF” |
| Location:
|
Minerva, OH |
| Ownership:
|
Privately held Company |
| Products:
|
Manufactured natural cheese and Butter. Cheddar,Colby, swiss, Baby Swiss, Lowfat-low salt Lacey Swiss,
Smoked Natural Cheeses, Yogurt, & Seasoned Yogurt Cheeses and
Certified Kosher cheeses. |
| Employees: |
45-55 |
Management Team
|
President
|
Phillip R. Mueller |
| Vise President
|
Adam Mueller |
| Secretary/Treasurer
|
Venae Banner |
| Plant Manager
|
Dale Keister |
| Plant Operations
Mgr. |
Dave Saling |
| Quality Control |
Mark Banner |
FACTORY
|
Built in 1917 |
|
Originally a Pet Milk Co. |
|
MCF established in 1935 |
|
Size:
|
Manufacturing- 35,000 sq. ft. |
| |
Warehouse- 20,000 sq. ft. |
|
Boiler Capacity: |
3- 150 hp |
|
Factory in production 4 to 7 days per week |
|
Capacity of 7 days per week |
MILK RECEIVING SUPPLIES
|
Milk Producers: |
200 |
|
Surplus milk: |
East
of the Mississippi |
|
Milk Receiving Daily: |
400,000 #’s |
|
Milk Receiving Capacity:
|
600,000 #’s |
|
Milk Trucks: |
4-Rusty, Red, Delbert & Kenny |
|
Milk Pasteurizers: |
36,000
#/hr 162.5 degrees For 16.5 seconds limit sealed by
state |
|
Separator: |
45,000
#/hr |
|
Silos: |
- Sally- 52,000 # of milk
- Mable- 86,000 # of milk
- Big Bertha- 256,000 # of milk
|
|
CIP (Clean in Place) Sanitization of raw tanks |
CHEESE
|
Cheese made daily: |
40,000
# |
|
Cheese making capacity: |
60,000
# |
|
Cheese Varieties: |
Cheddars, Monterey Jack, Colby, Pepper Jacks,
Minerva Lace, Yogurt, Premium Swiss, Baby Swiss,
Marble, Kosher Cheese, Mozzarella & Provolone and
any request of our customers. |
|
Cooler: |
Capacity 450,000 # of cheese |
|
(Clean in Place) Sanitization |
|
Vats: |
3 Auto, each 40,000 # of milk, 4,000 # of cheese |
|
Work Tables: |
3
capacity 4,000 # of cheese each |
|
Press Room |
- 2 Cheese Towers Vertical horn presses
- 1 horizontal block presses
- 1 A frame press
|
|
Cyclone Filler: |
Hoop 4,000 # of cheese in 20 minutes |
|
Packaging: |
- 2 Koch vacuum chambers
- 1 Vilutis vacuum chamber
- 1 Vacuum tipper tie
|
RESEARCH AND DEVELOPMENT ROOM
|
Specialty Room Vats: |
2 open
style 15,000 # milk 1,500 # cheese each |
|
Swiss/Warm Room: |
Cap.
15,000 # of eye forming Swiss cheeses |
|
Brine Room: |
Capacity of 30,000 # of Swiss |
BUTTER
|
Churned weekly: |
30,000
# |
|
Product Variety: |
Roll,
Bulk, ¼# Stick, 1# Solid |
|
Churns: |
Capacity 2,500# Blanchard: 3 types (1#, ¼#, Amish
Roll) |
|
Vat Coil Pasteurizers: |
1-5,000 #
2- 8,000 #
1- Tank Processor |
DISTRIBUTION
|
Bays: |
3 |
|
Delivery vehicles: |
4 |
|
Area: |
Florida, Michigan, New York, New Jersey, Ohio,
Pennsylvania, Tennessee, Vermont |
|
Brand Name: |
Amish Gourmet, Minerva Old World, and Minerva Cheese |
LAB
|
Milk Test: |
Bacteria, Somatic Cell, and Acidity Inhibitor |
|
Cheese Test: |
Fat,
Moisture, PH, Salt, Coli |
|
Environment Test: |
E. Coli, Salmonella, and Listeria |
|
Waste Treatment Test: |
BOX, TSS, and Settling |
OTHER SYSTEMS
|
Water Treatment: |
65,000 # |
|
Capacity RO (reverse osmosis) Capacity |
30,000 # whey/hr |
|
Plate evaporates whey solids to 40%, Removes ½
water and doubles the solids |
|
Air Compressors: |
2-100# psi and 2 back ups |
|
Water source: |
2 private wells and city |
|
Waste management: |
City |
|
CIP (clean in place) Sanitation whey separator
Separator: |
45,000 # whey/hr. |
|
