Cheese Stirring Vat Processed Cheese Vat Cheese Processing Line

Application
Milk, Cheese
Customized
Customized
Dimension
Normal
Raw Material
Milk
Condition
New
Power
0.55kw
Weight
100kg-1000kg
Material
SUS304 or 316
Transport Package
Plastic Film Packing & Packaging Cloth Packing
Specification
Customized
Trademark
WS
Origin
China
Production Capacity
60sets/Month
Reference Price
$ 2,520.00 - 3,240.00
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Product Description

Factory:

Cheese Stirring Vat Processed Cheese Vat Cheese Processing Line

Production details:
Cheese Stirring Vat Processed Cheese Vat Cheese Processing Line
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 1-3pcs
Application Cheese 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.

Cheese Stirring Vat Processed Cheese Vat Cheese Processing Line
Cheese Stirring Vat Processed Cheese Vat Cheese Processing Line


 

 

Dairy Processing Machinery

SUPERAUTO.CAT, 2023