CHEESE PRODUCTION LINE

The line for the cheese production includes the following devices

  1. Vertical cheese vat
  2. Pre- and final pressing vat
  3. Cheese brining system

Vertical cheese vat

  • The dairy tank in the form of two vertical tanks with a conical bottom, in cross-section forming the shape of number eight
  • Water jacket, thermal insulation with a covering jacket
  • Two single-frame stirrers equipped with cutting bars and movable mixing blades with a drive system
  • Whey drainage system
  • Cheese curd heating system
  • Technological water dosing system
  • Cleaning and disinfection system

Automatic pre- and final cheese pressing vat

  • Such solution enables the processes of moulding, pre-pressing and final pressing to takes place in one device
  • The use of pre- and final pressing system eliminates pressing in rows in final pressing system, separate moulds, moulds magazine and moulds cleaning tunnel. This solution gives the opportunity to save space and significantly reduce the consumption of energy, electricity and chemicals
  • Various types of cheese can be produced in one device
  • The grain distribution system gives the possibility of dosing the grain without the whey (Russian cheese) as well as under the whey level (Dutch cheese)
  • Cheese curd is fed directly from the cheese vat to the pressing vat, significantly reducing the process time from the end of the curd treatment in the vat to its forming and starting the pressing process
  • Even distribution of cheese curd in moulds and the use of several-stage pressing separately for each mould allows to obtain cheese with uniform weight and shape 

Cheese brining. Two types of brining systems are distinguished

„River” type brining system

  • The cheese is loaded into containers with forced brine flow
    Emptying the containers after brining the cheese is also carried out by forced brine flow 
  • Such a system gives the possibility of better penetration of brine into the cheese

Container brining system

  • The cheese is loaded into containers with the help of a loading aggregate “dry” or “wet„ under the whey level
  • Unloading the cheese from containers by means of a discharge aggregate