Cheese blocks are formed with use of vertical columns or pre-press vats upstream the pressing system. The shape and weight of cheese block can be various and depends on customer's choice. Cheese blocks from the drainage/moulding area are moulded, covered with a lid and transported to the final pressing system. Time and pressing force can be adjusted and vary from one cheese type to another.
After final pressing, the moulds are emptied and the cheese is transferred to a brining room. Moulds are cleaned in a cleaning tunnel after each cycle and transported back to the draining/moulding.
Tetra Pak Pressing systems are fully automated and are available in different executions (open, closed and container type) dependent of the application, requirements and/or capacity.
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.