Forming cottage cheese is the basis of cheese production. The final composition of your cheese is determined here – moisture, pH and physical properties. Kashkaval has the world’s largest established base for cottage cheese production and the world’s most diverse assortment. It ranges from Double O boats, horizontal single boats to horizontal double shaft boats. We have reference facilities for almost every kind of cheese, from small cheeses to large-scale industrial products. In addition, our advanced management system allows flexibility to produce many different types of cheese. Our proven kashkaval cheese process equipment portfolio is backed by many years of experience and experience in cottage cheese production. Our processing specialists work with you to adjust your recipes for the best results. Together we can make your products even more delicious and make your business more profitable.
Cheese Block Molding Machine
The formation of the blocks is accomplished by placing pieces of salted cottage cheese in a distribution tank for cottage cheese (CDT) and then using a vacuum through the tubes which are transferred to the columns to form the blocks. Since chips are salted and acidified, they should be poured into blocks. Traditionally, this has been achieved by printing, but modern vacuum technology reduces the required time from 16 hours to 20 minutes. The package installation, vacuum sealing and packaging process completes. We support you at every stage of cheese production, not only provide you with the necessary equipment, but also share our know-how in the field of processing and make suggestions on how to get the most out of your production line. Talk to us about how we can help you at any time.
Equipment For Filtering, Drying And Drying Cheese
Kashkaval cheese process equipment offers a completely unique cheddar cheese processing system and filat pasta, the only continuous production system for such products in the world. This allows manufacturers to achieve a very sensitive salt and moisture content as well as high pH accuracy. A two-lane version for pasta and a four-lane version with salt dose for cheddar varieties are available. Our drainage and chiller machines are fully integrated with the input and output equipment to ensure optimal transmission, for example in overlapping pump outlets. An alternative and more common method of drying and cheddar cheese is mass production. Kashkaval cheese process equipment also offers technological equipment for this method, which is more suitable for handmade production of low yield cheeses. In this case, softening and salting are done manually in open containers.
Drainage, Washing And Mixing Equipment
The cottage cheese obtained from cottage cheese is obtained by fermenting the milk with lactic acid bacteria. The curd is then cut and cooked to obtain the desired moisture content. The whey is then drained, the cottage cheese is cooled and washed in water before being mixed with the sauce. When produced in small quantities, drying, washing and mixing can be carried out in the bath. However, special equipment is required for kashkaval cheese process equipment. It begins with a drainage tape where the product is discharged, cooled and the lactic acid washed with water. (If you need a more detailed rinse, you can even add a special wash bowl). The final step before packaging is carried out in a mixer to which the filling is added.