Curd particles and whey (1: 4.5) are filled from a buffer tank into a vertical column in the machine. There, the curd particles gradually bond with one another, and the whey is drained off. The curd’s density increases as it goes down the column, eventually forming one large single block of curd at the bottom of the column. Pieces are then sliced off as they exit the column, carried to a mould, and finally to a pressing system. When pressing, different types of cheese require different degrees of pressure. Meanwhile, the whey is collected and discharged for further processing.
Tetra Pak provides a fully automatic and continuous system for whey drainage, pre-pressing, accurate cheese block formation and mould filling in one sequence. Our equipment is unbeatable in terms of running times, capacity, control of whey drainage, and weight and moisture accuracy of the final product.