Cheese curd production vat for semi-hard cheese
In the production of semi-hard cheese varieties like Gouda, Edam, and Maasdam, achieving consistent curd quality is essential. This process involves precise control over coagulation, cutting, stirring, and whey removal to prevent product loss and ensure high-quality cheese curd.
Streamline semi-hard cheese curd production
The Tetra Pak® Cheese Vat OO SH9 is engineered for the efficient production of high-quality semi-hard cheese curd. This vat features advanced curd handling capabilities, including cheese milk filling, ingredient mixing, milk coagulation, coagulum cutting, stirring, whey discharge, water addition, and Cleaning in Place (CIP). Designed with a vertical vat structure, it allows flexibility in producing various cheese types. Its unique knife and frame design, coupled with gentle heating and high-capacity whey suction, reduces product losses and enhances hygiene. The stable vat construction accounts for thermal stress, reducing the risk of cracks and extending the equipment’s service life. The integrated control system allows for independent or fully integrated operation within a plant system, enabling optimal production efficiency.
Benefits
- Reduces mechanical stress with unique knife design
- Improves heat transfer with dimple heating jacket
- Increases equipment lifetime with stable vat design
- Optimizes production with advanced control system
- Enhances hygiene and reduces product loss