Block forming is done by putting the salted curd chips into a curd distribution tank (CDT) then transferring it by means of vacuum, through pipes, into block forming columns.
Because the chips have been salted and acidified, they have to be forced to fuse into blocks. Traditionally this was achieved by pressing, but the modern vacuum technique reduces the time required from 16 hours to just 20 minutes. Bag loading, vacuum sealing and cartoning complete the process.
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Tetra Pak® Automatic Bag Former offers unique benefits to the cheese industry. It combines the reliability and labour-saving functions of automatic bag-loading with the benefits of purchasing bag material of your choice in roll format, which reduces the volume of materials for handling and storage and the overall bag cost.
Tetra Pak® Automatic Bag Former works optimally with Tetra Pak® Blockformer system 6 but can be adopted to other block forming systems.
The Cheese technology guide is an easy to use resource for industrial production of semi-hard cheese, Cheddar, Mozzarella and fresh cheeses. This valuable reference includes a helpful overview of the basic processes involved in cheese production, as well as expert advice and explanation of common terminology.