Curd drainage and maturation system for pasta filata cheese
In the production of pasta filata cheeses, maintaining curd texture and quality during drainage and maturation is critical. Inadequate handling can lead to curd damage and subpar cheese texture, affecting downstream processing efficiency and overall product quality.
Automates curd drainage and maturation
The DMC batch drainage and maturation systems from GEA completely automate this key process in the production of pasta filata cheeses. Using robust DMC technology, the system gently handles curd to ensure excellent quality for stretching and downstream processing. It integrates rotating coagulation cylinders, adjustable-speed augers, and perforated metal sheets for whey recovery. This system also features external and internal vats with integrated augers. During maturation, the auger can rotate to agitate the curd gently, then move it to the rotary disc curd cutter. GEA’s DMC systems use AISI 304 stainless steel, come with automated cleaning-in-place (CIP), and offer precise control over curd temperature using double-walled jackets and a piping system for heating or cooling. Constructed to the highest safety standards, they include mechanical barriers, proximity switches, and safety switches to protect operators and ensure compliance with hygiene regulations.
Benefits
- Fully automated process reduces manual handling
- Gentle curd handling ensures high-quality cheese
- Customizable to fit plant layout and utility supply
- Automated cleaning minimizes downtime
- Complies with stringent hygiene and safety standards