AGED CHEESE PRODUCTION PROCESS WITH WHEY PROTEIN RECOVERY

FLOCCULATORS + DE-WHEYING

RICOTTA CHEESE UTILIZATION

RICOTTA RECOVERY & RECONDITIONING

WHEY

DOUBLE “O” COAGULATION VAT

FINISHING VAT + CURD COLLECTOR

PNEUMATIC CURD TRANSPORT (MULTIPLE DESTINATIONS)

CURD ELEVATOR

CHEDDAR MILL PRE-PRESS FILLING SYSTEM

CHEESE MOLDS

TYPE A PRESSES

CHEDDAR CHEESE CHIHUAHUA CHEESE

Production lines designed for the production of aged cheeses:

•Chihuahua
•Cheddar

Maximizing yield and continuous flow in aged cheeses

Our production line is designed under a clear financial premise: retain the highest possible amount of solids and eliminate downtime.

For aged-cheese producers (Cheddar, Chihuahua, Manchego-type), profitability is lost at two points: the fines that go to the whey and weight variation in the final product. This solution addresses both. We begin with Double “O” vats with gentle cutting to maximize curd yield and finish with a Cheddar Mill and Gravimetric Filling system that ensures every block weighs exactly what you sell, not a gram more.

The strategic integration of finishing vats and pneumatic transport transforms the operation: it frees coagulation vats to double daily cycles and automates the movement of tons of product without manual handling. It is applied engineering to convert milk into high-quality cheese with an optimized operating and labor cost structure.