High Quality Cheese Processing Line /Soft Cheese Making Equipment

• Customization: Available
• After-sales Service: Online Video Aftersales Service
• Warranty: 1 Year
• Model NO.: WSNLC
• Process: Thermal Processing
• Power Source: Electric
• Certification: CE, ISO9001
• Automatic Grade: Semi-Automatic
• Application: Milk, Yogurt, Cheese
• Customized: Customized
• Material: SUS304
• Capacity: 500L 1000L 2000L
• Power: 1.1kw
• Dimension(L*W*H): Standard Size
• Voltage: Voltage: 220V/380V
• Transport Package: Plastic Film Packing & Packaging Cloth Packing
• Specification: 1600*1600*1800mm
• Trademark: WS
• Origin: Shanghai, China
• Production Capacity: 53sets/Month

Product Description

Product picture:

Product Application

The cheese milk is pretreated, after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate to a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size to facilitate expulsion of whey. During the rest of the curd making process the bacteria grow and form lactic acid, and the curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated according to a preset program. The combined effect of these three actions - growth of bacteria, mechanical treatment and heat treatment - results in syneresis, i.e. separation of whey from the curd grains. The finished curd is placed in cheese moulds, which determine the shape of the finished cheese. The cheese is pressed, either by its own weight or by applying pressure to the moulds. Finally, the cheese is coated, wrapped or packed. Most kinds of cheese will ripened in the ripening room for deferent period.
 

Material	SUS304/SUS316L
Capacity	300L/H~20T/H
Voltage	Customzied
Application	Cheese
Power	2.95kw~15kw
Controlled Temperature	65ºC~95ºC

Working Principle: 
The cheese milk is pre-treated, after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate to a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size to facilitate expulsion of whey. During the rest of the curd making process the bacteria grow and form lactic acid, and the curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated according to a preset program. The combined effect of these three actions - growth of bacteria, mechanical treatment and heat treatment - results in syneresis, i.e. separation of whey from the curd grains. The finished curd is placed in cheese mould, which determine the shape of the finished cheese. The cheese is pressed, either by its own weight or by applying pressure to the mould. Finally, the cheese is coated, wrapped or packed. Most kinds of cheese will ripened in the ripening room for different period. 

Weishu Round Cheese Vat is specifically designed for the production of high quality cheese curd and whey.
The vat is suitable for the production of most cheese types ranging from hard varieties like Cheddar and Emmentaler, semi hard varieties like Gouda and Tilsiter, to soft/fresh varieties like Blue Cheese and Feta as well as Pasta Filata.

The design of the Cheese Vat generates flexible cheese production with high performance, equipment reliability, food safety and overall equipment effectiveness.