Mozzarella cheese production line

fresh cheese

Coagulator Continuous curd preparation for highest possible yield. Bassine-System Curd preparation in a batch process with various levels of automation Cheese vat Curd preparation in batch process Acidification in moulding material Composed of AFE filling- and mechanisation-system for controlled acidification. This allows long production times without intermediate cleaning. Acidification and drainage belt Drainage and acidifcation on continuous belt. Length according to permanence/maturation time Buffer drainage channel Maturation auger-channel without whey, transport and pre-cutting of curd Cooker Stretcher WCSH Hot water Cooker Stretcher with paddle system for production of pasta filata cheese with high dry matter (e.g. pizza cheese, kashkaval, etc.)