GYC-20 Small Scale Cheese Vat

Cheese is a kind of fermented milk products. Its properties are similar to the common yoghurt. They are made by fermentation process and contain lactic acid bacteria that can be healthy. However, the concentration of cheese is higher than that of yogurt, which is similar to solid food, so its nutritional value is more abundant. Each kilogram of cheese products are concentrated from 10 kilograms of milk, rich in protein, calcium, fat, phosphorus and vitamins and other nutrients, is a pure natural food. In terms of technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk. Main ingredients: fresh milk, coagulant, lactic acid bacteria, salt and so on. There are many kinds of cheese in the world, but no matter which kind of cheese is produced, there is no lack of cheese vat. Cheese vat is the core machine in cheese production.

Vat volume:

50L / 100L / 200L / 300L / 500L / 1000L / 2000L / 3000L / 5000L / 8000L / 10000L

Other volume can be customized. Please inquire directly for details.

Equipment composition: Vat body, agitator, cutting blade, mixing blade, electric cabinet, outrigger, whey discharge pipe, etc.

Application:

Cheese vat is used in dairy field, specially for producing cheese.

It is the necessary equipment for processing different kinds of cheese.

Working flow:

Milk enters into the vat from the inlet through the filter, they are heated and fermented in the vat, further stirred and cut. Then the whey from fermented milk is discharged from the outlet, the cheese is remained in the vat.

Features:

1. With jacket for heating and temperature keeping, or cooling to certain temperature for the milk become rigid.

2. Parts contacting with product are all made of high grade stainless steel, comply with food grade sanitary standard.

3. With temperature control system, auto control the agitator, auto press the cheese to drain the milk whey.

4. Evenly cutting and stirring, whey is highly separated.