Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine

Model NO.
WS-NL
Application
Milk, Yogurt, Cheese
Customized
Customized
Dimension
According to Volume
Voltage
Customization Accepted
Raw Material
Milk
Weight
120kg-1900kg
Material
304
Transport Package
Plastic Film
Specification
According to volume
Trademark
WS
Origin
Shanghai, China
Production Capacity
100sets/Month
Reference Price
$ 3,150.00 - 5,850.00
Contact Us

Product Description



Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine
Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine

Production details:

Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine
Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine
Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine
Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine
Cheese vat : a round vat in which the curd is formed and cut or broken in cheese making .

Structure : three layers stainless steel tank, Overhead Agitator,  Control box/panel, Adjustable foot.

C ontrol box /panel :  control the heating temperature&holding time and the start and stop of the mixing motor.

Agitator  driven by two motors: one motor for stirring  blade  Rotary motion, one motor for stirring  blade  Longitudinal motion (three stirring paddles)
 
Model WS-NLC
Volume 100-2000L
Agitator 36rpm
Application Cheese/Milk/Yogurt processing
Stirring speed 36rpm
Insulation material polyester foam
Insulation thickness 50mm~70mm
D efault power system 220V /1P/ 50 Hz   or  380V /3P/ 50Hz , it can be customized .
   

The cheese milk is pre-treated, possibly pre-ripened 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 into a solid gel known as coagulum.
This is cut with special cutting tools into small cubes of the desired size - primarily to facilitate expulsion of whey.
During the rest of the curdmaking process, the bacteria grow and multiply and form lactic acid from the lactose. The curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated, according to a pre-set program. The combined effect of these three actions - growth of bacteria, mechanical treatment and heat treatment - results in syneresis, i.e. expulsion of whey from the curd grains. The finished curd is placed in cheese moulds,mostly made of plastic, which determine the shape and size of the finished cheese.
The cheese is pressed, either by its own weight or more commonly by applying pressure to the moulds. Treatment during curdmaking, pressing, brining and storage conditions determines the characteristics of the cheese.
Finally, the cheese is coated, wrapped or packed. Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine


Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine




Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine
Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine
Capacity Customized Cheese Making Equipment Mozzarella Cheese Making Machine

 

Dairy Processing Machinery

SUPERAUTO.CAT, 2023