45 Years of Experience
Maximize curd yield by minimizing fines through precision cutting and controlled thermal treatment The Cottage Cheese Production Module is a complete, integrated solution engineered to deliver uniform curd structure, precise moisture control, and consistent batch profitability in high‑moisture fresh cheese production. The process begins with high‑quality skim milk (maximum 0.75% fat), pasteurized at 162–167°F (72–75°C). Coagulation and curd formation take place in closed, aseptic vats with full CIP capability, ensuring hygienic operation and tight process control. Depending on the selected technology, coagulation is completed within a controlled time window, after which cutting is initiated at pH 4.9. A double‑axis cutting system performs accurate longitudinal and transversal cuts, producing uniform curd cubes of 0.47–0.59 in (12–15 mm). This precision significantly reduces fines generation and protects curd integrity throughout downstream handling. Cooking is managed via jacketed thermal exchange, with a gradual temperature increase of 1.8°F every 5 minutes (1°C every 5 min). This ramp‑up avoids thermal shock and curd fracture, preserving grain definition and yield. Following cooking, the curd passes through a washing and drainage tunnel equipped with a food‑grade conveyor belt, where residual lactose is removed and final moisture is adjusted. The washed curd is then transferred to mixing tanks mounted on load cells, where cream and salt are added under precise weight control to achieve a final product at 4% fat, ready for packaging. By combining precision cutting, gradual thermal control, efficient washing, and gravimetric final mixing, the Cottage Cheese Production Module standardizes high‑moisture cottage cheese production, optimizes water usage, protects grain integrity, and ensures consistent texture and yield in every batch.
