100 Liters Small Scale Cheese Vat Cheese Making Machine

100 Liters Small Scale Cheese Vat Cheese Making Machine

Cheese Vat is composed of main body, motor, mixing and cutting agitators, control box, etc. It can used for mixing ingredients, milk solidification, whey cutting, heating and cooling. 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.

Features:

1. Capacity: round shape 100L-1000L/oblong 600L-5000L
2. Triple wall structure(inner/heating/insulation)
3. Variable frequency for motor
4. Heating: temperature range:0-100℃, automatic temperature control
5. Mixing: two mixing agitators for mixing and cheese cutting
6. Insulation: keep the setting temperature for as long as you need

Parameters: