White Cheese Curdling Vat
The White Cheese Curdling Vat is an essential piece of equipment designed to ensure the controlled and hygienic coagulation of milk during dairy production. It plays a critical role especially in white cheese manufacturing by helping achieve high-quality and standardized products.
Working Principle
Milk is transferred into the curdling vat and brought to the appropriate temperature, after which rennet is added. Within a certain period, the milk coagulates and turns into curd. Thanks to the vat structure, this process takes place in a homogeneous and controlled manner.
Key Features
Design suitable for homogeneous coagulation, hygienic structure suitable for food contact, easy-to-clean surface
Durable and long-lasting use, different capacity options, production-line-compatible design
Technical Information
Capacity: Variable according to requirement
Material: AISI 304 / 316 Stainless Steel
Operation: Manual / automatic (optional)
Heating System: Optional (jacketed model)
Design: Hygienic structure suitable for food production
Advantages
Controlled coagulation process
Consistency in product quality
Uniform curd formation
Easy operation and cleaning
Compliance with food safety standards
