Food Cheese Processing Plant
- Built to tender specification Capacities and configuration to your schedule
- FOB · CIF · CFR Quoted to your destination port
- Single units or bulk One machine or a full container
- Export documentation What customs at your end will ask for
Specification
2 values- Working capacity
- from 1 tons/d up to 50 tons/d
- Products
- - Cheddar cheese
Standard model shown. Capacities, dimensions and configuration are built to tender specification on bulk orders. Warranty, installation service and operator training are agreed in the supply contract - send your requirement and we will quote against it.
About this unit
Cheese making is a sequence of controlled losses, and the plant exists to control them. Milk is pretreated, a culture suited to the cheese type is added, and rennet is mixed in; its enzyme activity coagulates the milk into a solid gel. That coagulum is then cut into cubes with purpose-built tools, and cube size is a real process variable, because it sets how readily whey escapes the curd. From there three things happen at once: the bacteria grow and acidify, stirring tools work the grains mechanically, and the curd is heated to a programmed curve. The combination of acid, agitation and heat is what produces the final moisture and texture, and the same equipment makes a quite different cheese on a different programme. Tell us the varieties and the daily milk intake.