Tetra Pak® Cheese Vat OST CH5

Proven equipment, based on over 40 years of experience and expertise

  • The most efficient, accurate and reliable cheese vat for dedicated production cheddar and mozzarella cheeses
  • Patented knife design and gentle heating process help keep product losses in check
  • Designed for easy access to seals (without removing the drive unit) enabling quick, safe maintenance
Tetra Pak® Cheese Vat OST CH5

​​​​​​​​​​​​​​​​Tetra Pak® Cheese Vat OST CH5
Horizontal vat for curd making​


The Tetra Pak® Cheese Vat OST CH5​ ​is a horizontal vat for curd productio​n of cheddar/mozzarella cheese types. It has all required functions for a controlled and predictable process, including filling of cheese milk, mixing of ingredients, coagulation of milk, cutting of coagulum, blending, indirect heating, emptying and CIP (Cleaning in Place).

Working principle

The milk (and in line added starter) is fed into the vat through the bottom (or optional top) inlet and gently stirred by the combined stirring and cutting tools. After rennet addition the milk rests to create a firm coagulum to be cut by the sharp knives of the cutting tool. The speed of the tools is controlled between 2 and 10 rpm. Once the curd is cut to the required grain size the rotation of the tools is reversed. By rotating the opposite way, the blunt sides of the knives stir the curd and whey mixture to avoid sedimentation. For possible temperature correction the curd/whey mixture can be indirectly heated by adding steam to the vat jacket.

The vat is emptied through the bottom valve. The curd making process is controlled from the control panel placed adjacent to the manway on top of the vat. The vat can be cleaned in place by rotating spray nozzles and a connection to the shaft seal housing.


• Even curd size distribution
• Low fat and fines losses
• Very strong and reliable
• High standard of hygiene


Single horizontal shaft

Increases performance and reliability

The horizontal shaft design maximizes the first whey discharge and prevents lumps from forming after whey discharge. It gives a highly reliable, repeatable result, making this unit ideal for volume producers of several similar cheese types, for whom efficiency is key.

Unique knife & frame design

Unique knife & frame design

Reduces mechanical stress and increases hygiene

The knives are only welded at one end of the knife frame, which gives the system a degree of elasticity, and reduces the risk of bending or breaking. This enables a longer lifetime, as well as increased repeatability. Furthermore, our unique design has been shown to reduce losses of fats and fines, and to inhibit the build-up of curd during production, thus enhancing hygiene.

Control system

Optimizes production of all cheese types

The control system can be used independently or fully integrated into your plant control system. Based on an analysis of the data generated, you can fine-tune your production to meet your priorities – such as preventing product waste or reducing processing time. It helps you get the best quality end product with the most efficient process, while allowing the maximum freedom to adapt recipes.

Access to seals

Access to seals

Reduces maintenance time

The seals can be accessed from the exterior or the vat without removing the drive unit. This makes them easy to reach for maintenance purposes. It reduces the time needed for servicing and increases safety of servicing. It also gets your production back up and running fast after a stop, with the minimum downtime.

Rennet dosing

Gives an even distribution of rennet and improves yield

The automatic dosing and distribution system ensures an even amount of rennet throughout the milk. In turn, this leads to accurate and even coagulation, thereby reducing product deviations and increasing yield. Since the manway doesn’t need to be opened to pour in rennet, hygiene is also enhanced.