45 Years of Experience
Complete solutions for cheese production. From fresh cheeses to aged and hard cheeses, including pasta filata production lines.
In industrial cheese production, profitability is mathematically defined by solids recovery (fat and casein) and final product standardization. Sanchelima International offers process engineering integration spanning from milk preparation to modified atmosphere packaging, designed to reduce fines losses and automate traditionally manual formats.
Process control starts with safety and standardization. Our HTST Pasteurizers (PMO and International) ensure pathogen elimination with a thermal profile that protects protein structure for coagulation. To prevent late blowing defects in aged cheeses, the Freedom Series Bactofuge physically removes spores and heat-resistant bacteria via centrifugal force, superior to standard pasteurization. We complement the preparation with Rehydration Systems, Fat Melters and the Rotary Jet Mixer, ensuring a homogeneous, enriched milk base before entering the vat.
The core of cheese yield lies in our Double "O" and Horizontal Caseus Coagulation Vats. Their cutting and agitation geometry is calculated to minimize curd "dust," retaining the maximum percentage of solids in the cheese rather than the whey.
We offer specialized solutions by product family:
Pasta Filata (Mozzarella and Oaxaca): We automate complex artisanal processes. We have Stretching Systems, Rotary Molders (with pre-cooling) and modules specific to the Mexican market such as the Shredder and Braider for Oaxaca Cheese, achieving perfect strand texture with high productivity.
Aged Cheeses (Cheddar/Chihuahua): Robust lines integrating Mill, Filling and Pre-Press, along with Type A Presses and high mechanical resistance molds.
Fresh and Soft Cheeses: From Draining Drums (Dripline) to value-added solutions such as the Cottage Cheese Production Module and continuous recovery systems for Ricotta, transforming sweet whey into high-demand products.
Processed Cheeses and Creams: Indirect-heated vacuum melters and high-speed equipment for stable, spreadable emulsions.
For the final stage, we guarantee shelf life through Horizontal Flowpack and Vertical MAP (Modified Atmosphere) Packaging Machines, ensuring the physicochemical and sensory quality of the cheese reaches the consumer intact.
