100L Small Cheese Barrel Cheese Maker

100L Small Cheese Barrel Cheese Maker

cheese bucketIt consists of main body, motor, stirring and cutting agitator, control box, etc. It can be used for ingredient mixing, milk coagulation, whey cutting, heating and cooling. The cheese milk is pretreated and mixed with rennet after adding a bacterial culture appropriate to the cheese type. The enzymatic activity of rennet causes milk to coagulate into a solid gel called coagulum. This is cut into small cubes of the desired size with a special cutting tool to facilitate the expulsion of the whey. During the rest of the curd-making process, bacteria grow and form lactic acid, and the curd particles are mechanically processed by a stirring tool, while the curd is heated according to a preset program. The combined effect of these three actions - bacterial growth, mechanical treatment and thermal treatment - results in syneresis, the separation of whey from the curd particles. The finished curd is placed into a cheese mould, which determines the shape of the finished cheese. The cheese is pressed by its own weight or by applying pressure to the mold. Finally, the cheese is coated, wrapped or packaged. Most types of cheese are aged for a period of time in the maturing chamber.

feature:

1. Capacity: round 100L-1000L/rectangular 600L-5000L
2. Three-layer structure (inner/heating/insulation)
3. Motor frequency conversion
4. Heating: Temperature range: 0-100℃, automatic temperature control
5. Blending: Two blenders for blending and cheese cutting
6. Insulation: keep the set temperature as needed

parameter: