Cheese vat/cheese making kettle

Description

The cheese vat is specifically designed for producing high-quality cheese curds and whey. It is suitable for making most cheese types, including hard cheeses like Cheddar and Emmental, semi-hard cheeses like Gouda and Tilsiter, as well as soft/fresh cheeses like Blue Cheese, Feta, and Pasta Filata.

Structural composition

This cheese vat is made of three layers of stainless steel including a polyester foam insulation layer and a jacket heating layer, a raised mixing motor, three mixing blades, and a control box. The stirring blades are driven by two motors, one for vertical movement and the other for rotational movement. The control box is convenient for temperature regulation and motor start-up. This equipment is an ideal choice for heating, pasteurizing, and stirring milk to make curd. It can be directly connected to a draining table and cheese press.

Our cheese vat can be customized with PLC touch screen control and pneumatic control valves. We offer various blade shapes and sizes to meet your specific needs. With its top-notch features and excellent quality, our cheese Vat is the perfect choice for any cheese manufacturer who wants to make high-quality, delicious cheese.

What can be done in the cheese vat.:

1. Cooling and Acidification

After pasteurization, cool the milk to 36°C to create optimal conditions for starter cultures and rennet. Transfer the milk into the cheese vat, stir evenly, and add acidifiers until the pH drops below 5.9. Acidifiers can include cultures, whey, or direct acids like lactic, citric, phosphoric, or acetic acid. Add acidifiers slowly and stir evenly to prevent localized protein denaturation.

2. Heating and stirring:

Raising the temperature promotes curd particle contraction, aiding whey expulsion and hardening curds for a stable texture. To prevent curd particles from sticking together, they should be gently stirred during heating in the cheese vat. Gradually increase the temperature from 36°C to 41°C in 30 minutes at a moderate pace. Stirring should start slow and gradually speed up. Once the target temperature of 41°C is reached, stop heating and maintain for 20 minutes. When the whey’s pH reaches 5.70–5.80, it can be drained. Avoid excessive heating, as temperatures above 50°C can form a hard skin on curd surfaces, hindering whey expulsion and leading to high moisture content in the curd.