2022 The Latest Large Safe and Efficient Milk Cheese Making Tank for Fresh Milk

Min.Order: 1

Product origin: Shanghai, China

Infringement complaint:

Complaint

US$ 2800 ~ 6500

Description

Product Application

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.

The machine is composed of vat main body, cutting knife, agitator blade, etc. Through manual control, milk filling, ingredient mixing, milk coagulation, whey cutting, heating and cooling are realized. It is suitable for curd processing most cheese.

Vat with a heating sandwich can achieve pasteurization and cooling of milk, and can quickly cool milk by connecting cooling water.

At the same time, vat is equipped with a temperature control box, which can accurately control the temperature. Under certain temperature conditions, milk is fermented in vat, or milk curds by adding chymosin.

The machine is equipped with a curdling knife to cut curdling into small pieces of uniform size, so that whey can be discharged easily. The equipment is equipped with manual hydraulic support, which can support one side to facilitate whey evacuation. After the whey is discharged, the whey in the curd tank is emptied and cleaned, so that cheese can be produced again.

Model	WS-NLC
Volume	100-2000L
Agitator	36rpm
Application	Cheese/Milk/Yogurt processing
Stirring speed	36rpm
Insulation material	polyester foam
Insulation thickness	50mm~70mm
Default power system	220V/1P/50 Hz or 380V/3P/50Hz, it can be customized.