What is the purpose of Cheese Draining Table in cheese making?

Cheese Draining Tables Upgrade Production Processes in Dairy Cheese Processing Plants

In dairy cheese processing, draining is a critical pre-processing step that determines the cheese's moisture content, taste, and shape. If draining is delayed, bacteria can easily grow in the curds; uneven draining results in a loose texture and unbalanced flavor. If the draining table is stationary, the curds must be repeatedly moved manually, which is labor-intensive and can lead to raw material loss. Traditional fixed draining tables are difficult to move, drain poorly, and clean, making them difficult to adapt to the flexible production schedules of cheese processing plants. The Cheese Draining Table, with its core combination of "flexible mobility + efficient draining," completely addresses these pain points, creating a smoother and more efficient production chain for cheese processing plants!

I. Unlocking a New Way to Efficient Draining

The core advantage of the Cheese Draining Table lies in its in-depth integration of a precise draining structure and a flexible, mobile design. Its operating principles are centered around three key principles: uniform drainage, convenient transport, and safety and hygiene.

The table features a multi-layered filter system made of food-grade 304 stainless steel. The upper layer features a 1-2mm precision filter that precisely intercepts curds and prevents the loss of fine curds. The lower layer is a diversion filter that guides drained water quickly toward the drain. The inclined filter design utilizes gravity to accelerate water drainage, increasing draining speed by 40% compared to traditional horizontal filters. It also prevents water from accumulating on the table and minimizing the risk of bacterial growth.

Efficient Drainage: A raised water barrier is located along the edge of the table to prevent water from spilling and contaminating the floor during the draining process. A concealed drain hole in the center of the table, equipped with a removable silicone drain hose, connects directly to the workshop drainage system and can also be flexibly connected to a collection bucket for drained liquid recovery, achieving zero waste of raw materials.

Flexible Mobility: The table's base is equipped with four heavy-duty, silent universal wheels with brake locks, allowing for 360° maneuverability when pushed, making it easy to move between the curd processing area, pressing area, and holding area, eliminating the need for manual curd handling. Once positioned, simply apply the brakes to instantly lock the table, providing the same stability as a fixed draining table and ensuring a safe and orderly draining process.

II. Five Core Advantages Adapting to the Diverse Needs of Cheese Processing Plants

1. Flexible Mobility, Significant Labor Cost Savings

Traditional fixed draining tables require two to three people to transport curd from the processing area to the draining table and then from the draining table to the pressing area, each move taking 15-20 minutes. The Cheese Draining Table, on the other hand, can be rolled directly to the curd processing area. Workers simply pour the curd onto the table and push it to the desired area, a single-person operation. For example, a medium-sized processing plant that processes 500 kg of curd per day can eliminate one handling worker per day, saving 60,000 to 80,000 yuan in labor costs annually. This also prevents the 5%-8% loss of raw materials caused by curd spillage during handling.

2. Efficient Draining, Improving Production Speed

Leveraging multiple layers of inclined filters and a highly efficient drainage structure, the Cheese Draining Table significantly improves draining efficiency: soft cheese curds can be drained in 30 minutes, and semi-hard cheese curds can be drained in under an hour. The moisture content of the drained curds is kept within ±2%, paving the way for a stable pressing process. For a processing plant producing 200 kg of cheese per day, this can reduce draining time by 2-3 hours, helping companies increase their daily production batches and more easily cope with peak orders.

3. Easy Cleaning, Reduced Hygiene Management Costs

The equipment features a "detachable and waterproof" design, significantly improving cleaning efficiency. The filter can be removed directly, allowing residual curd to be removed with a high-pressure water jet, eliminating the need for specialized cleaning agents. The tabletop and water retaining edge are seamlessly welded, eliminating dead corners and allowing for easy cleaning with a simple wipe. The universal wheels are covered with waterproof rubber to prevent whey from seeping in and rusting, eliminating the need to remove the wheels for cleaning. Compared to traditional fixed draining tables, the Cheese Draining Table only takes 20 minutes to clean, saving 1-2 hours of cleaning time per day and reducing the risk of product contamination caused by incomplete cleaning.

4. Versatile Adaptability to Meet Diverse Product Production

The Cheese Draining Table supports the draining needs of various cheese categories: the tabletop size is customizable, with small sizes suitable for draining small batches of soft cheese and large sizes for mass production of semi-hard cheese. The filter pore size is interchangeable, with fine pores for finer curds and coarse pores for larger curds. In addition, the tabletop can also be used temporarily as a curd storage table, allowing it to be rolled to the cold storage area for temporary storage. This eliminates the need for additional storage equipment, reducing equipment investment costs.

5. Durability and long-term investment

The core components of the equipment are made of highly durable materials: the tabletop and filter are made of 304 stainless steel, which is corrosion-resistant and deformation-resistant, with a service life of 8-10 years. The universal wheels are made of highly elastic rubber with high wear resistance, capable of bearing a total weight of 500kg. Even with an average of 10 moves per day, the wheels still have a service life of 3-5 years. The brake system uses metal brake pads for stable braking.

III. Multi-scenario Adaptability, Assisting Processing Plants of Different Sizes to Upgrade

The Cheese Draining Table provides flexible solutions to meet the needs of cheese processing plants of different sizes:

Small workshops: We recommend the small tabletop model. A single unit can meet daily draining needs. The universal wheels are suitable for narrow workshops and can be easily moved between the processing area and the cold storage area, eliminating the need for additional handling equipment and reducing startup costs.

Medium-sized processing plants: Choose the medium-sized tabletop model, which supports dual-station simultaneous draining. Two or three units can be used, each designed for different cheese types, to seamlessly integrate the draining and pressing processes within your production line, improving production efficiency.

Large-sized plants: Customizable extra-long tabletop models precisely connect to curd lines and pressing equipment. Universal casters allow for flexible adjustment of the tabletop position, adapting to batch production lines, reducing transfer time between processes and ensuring production continuity.

IV. Choose Us and Embark on a New Flexible and Efficient Cheese Processing Model

If you're struggling with the tedious handling, low efficiency, and difficulty cleaning during cheese draining, a Cheese Draining Table is the perfect choice! We can customize the tabletop size, filter mesh diameter, and wheel material to meet your individual needs, tailored to your facility size and target cheese types. Contact us now to receive a data sheet and a personalized quote. Choose the WEISHU Cheese Draining Table and let its flexible mobility and efficient draining power the steady growth of your cheese processing business!

Is it worth it to buy a cheese press?

Cheese Press Enables Efficient Production in Dairy Cheese Processing Plants

In dairy cheese processing, "pressing" is a critical step in determining cheese texture, flavor, and shelf life. Incomplete pressing results in excess moisture, which can breed bacteria and cause spoilage. Uneven pressure can lead to loose texture and a rough taste. Traditional manual cheese pressing relies on repeated manual pressure application, which not only takes 6-8 hours per batch, suffers from pressure errors exceeding 20%, and requires dedicated personnel to monitor the entire process. Conventional cheese pressing equipment also suffers from difficulties in pressure control and poor adaptability, making it difficult to meet the demands of processing plants for stable quality and efficient production. The emergence of specialized cheese presses has completely solved these challenges.

I. Scientific Cheese Pressing Principles: Controlling the Core of Cheese Quality

The Cheese Press's core advantage stems from its scientific design of "precise pressure control + staged pressing." The entire process is centered around three key objectives: uniform drainage, firm texture, and flavor retention:

Pre-pressing Phase: After the curd is loaded into a dedicated food-grade mold, the machine slowly extrudes the curd at low pressure, gradually removing any free moisture from the curd surface.

Main Pressing Phase: After pre-pressing, the machine automatically switches to main pressing mode, precisely increasing the pressure to 20-50 kPa via a hydraulic or pneumatic drive system. An internal high-precision pressure sensor monitors and provides real-time pressure feedback, with an error control of ±1 kPa. This ensures uniform pressure across every inch of the curd, effectively removing bound water from the interior and achieving the desired cheese density, avoiding quality issues such as "tight on the outside, loose on the inside."

Holding Pressure Phase: After the main pressing phase, the machine enters a holding pressure mode, maintaining the set pressure for 1-2 hours. During this stage, "constant pressure compensation technology" automatically compensates for pressure loss, ensuring the cheese is finally formed under stable pressure, further enhancing texture firmness and flavor stability. Both the mold and pressing plate are made of 304 stainless steel, meeting food-grade safety standards, preventing metal contamination and ensuring the safety of the cheese.

II. Second, four core advantages meet the production needs of cheese processing plants.

1. Efficient production, significantly increasing daily output.

Compared to the inefficient traditional manual cheese pressing method, which takes 6-8 hours per batch and processes only 50-80 kg of curd per day, the Cheese Press achieves a quantum leap in efficiency. For example, small and medium-sized models reduce the pressing time per batch to 2-3 hours. Furthermore, the machine supports "multi-mold parallel operation"—a single machine can simultaneously operate 2-6 molds, increasing the daily curd processing capacity to 200-300 kg. Large, industrial-grade models offer a continuous feeding-automatic pressing-demolding assembly line, with daily processing capacity exceeding 1,000 kg, meeting the large-scale production needs of processing plants.

2. Stable quality, reducing defective product rates.

80% of the difference in cheese quality comes from the precision of pressure control during the cheese pressing process. Customized pressure parameters can be preset for different cheese categories, such as hard cheese (such as Cheddar) and semi-hard cheese (such as Gouda), ensuring that the density and moisture content of each batch of cheese meet industry standards. This reduces the defective rate from the traditional 15%-20% to below 3%.

3. Durability and Durability, Reducing Long-Term Investment

The Cheese Press utilizes rigorous material selection for its core components: the hydraulic system utilizes imported seals for excellent leak-proof performance and a service life of 8-10 years; the pressure sensor has undergone 100,000 pressure tests with a failure rate of less than 0.5%; and the body is constructed of thickened 304 stainless steel, which is corrosion-resistant and deformation-resistant, and can withstand humid processing environments.

III. Multi-Scenario Adaptability to Meet the Needs of Processing Plants of Different Sizes

For small workshops (daily output of 50-100kg): The manually adjustable model is recommended. Its compact size (occupying only 0.5㎡) supports 2-3 molds in parallel, requiring no external power supply. It's ideal for startups with a low investment and easily achieves "handmade quality + efficient production."

Medium-sized processing plants (daily output of 100-500kg): Choose the semi-automatic model, equipped with an electric pressure adjustment system and supporting 4-6 molds. This model can be integrated with the early curd processing stage, reducing manual transfers and further improving production efficiency.

Large-scale plants (daily output of 500kg or more): Choose the fully automated assembly line model, which can be integrated with conveyors, demolders, and other equipment to automate the entire process—curd feeding, pressing, demolding, and cleaning. This meets the needs of large-scale, standardized production and is suitable for batch processing of a variety of cheese varieties.

IV. Choose Us and Embark on the Journey of Cheese Processing Upgrade

If you're struggling with low cheese production efficiency, inconsistent quality, and high labor costs, the Weishu Cheese Press is your ideal choice! We offer a full range of models and can also customize production solutions (such as custom mold dimensions and preset pressure parameters) based on your processing plant size and target cheese product.

What equipment do I need to make cheese? Is a cheese press necessary?

Cheese Press Machine: A Key Device for Reshaping Cheese Texture

In the final mile of cheesemaking, pressing and shaping are crucial to quality. Whether it's a rich, creamy Brie or a firm, chewy Cheddar, the precise operation of a cheese press is essential. If you're still relying on manual pressing and facing problems like uneven whey discharge, distorted shape, and loose texture, this machine will revolutionize your production.

1. How the Cheese Press Works: Texture Defined by Pressure

The essence of cheese pressing is to use controlled pressure to expel residual whey from the curd while simultaneously binding the curd particles together to form a stable structure.

The core structure of a cheese press consists of a food-grade stainless steel platen, a removable die, and a CNC pressure system. Once the curd is loaded into the die, the platen slowly applies pressure using a hydraulic or pneumatic mechanism. The pressure is continuously adjustable between 0.5 and 50 bar. For example, when making soft cheese, only a low pressure of 1-3 bar is required to prevent excessive whey drainage, which can lead to a dry, hard texture. Hard cheese, on the other hand, requires a high pressure of 10-20 bar, requiring 72 hours of continuous pressing to achieve a firm texture.

In addition, the smart machine is equipped with a pressure sensor and a timer function, automatically recording the pressure curve for each batch, ensuring consistency during repeated production. The mold's aperture design also holds hidden secrets: the fine pores allow for rapid whey drainage while preventing the escape of curd particles, a level of precision unattainable with manual pressing.

2. Four Core Advantages Boost Both Production Efficiency and Quality

Eliminate Human Error, Ensure Stable and Controllable Quality

Manual pressing often results in inconsistent cheese quality within a batch due to the fluctuating pressure applied. The Cheese Press utilizes a CNC system to control pressure tolerance to within ±0.1 bar. After using this system at a small to medium-sized cheese factory, the product quality rate increased from 78% to 99%.

Adaptable to the production of a full range of products, flexibly responding to market demand.

The equipment is available with a variety of molds, including round and square ones (available in sizes ranging from 10cm to 50cm), enabling the production of a full range of products, from mini cheese blocks to large cheese wheels. Changing molds takes only 5 minutes, meeting the flexible production needs of small batches and a wide variety of products.

Saving time and labor, reducing production costs.

Traditional manual cheese pressing requires dedicated personnel to oversee turning the cheese, taking 2-3 hours per batch. The automatic cheese press, however, can be programmed for unattended operation and can complete 12 batches in 8 hours, saving over 60% in labor costs.

Food-grade materials meet stringent standards.

Food-contact components are constructed of 316 stainless steel and food-grade silicone, resistant to acidic whey corrosion and compatible with CIP cleaning, easily complying with international certifications such as FDA and EU 10/2011.

3. Suitable for all scenarios, from workshops to factories

Small workshops: Choose the 50L tabletop model, which occupies only 0.5㎡ and meets daily production needs of 50kg, offering low investment and quick returns.

Medium-sized enterprises: We recommend the 200L floor-standing model, which supports simultaneous pressing with multiple molds and is compatible with standardized production lines.

Large factories: Customizable fully automated production lines can be integrated with upstream curdling equipment to achieve unmanned processing from curdling to pressing.

4. Three Reasons to Choose Us

15 Years of Industry Experience: We provide equipment solutions to over 300 cheese companies worldwide and have a deep understanding of the process requirements for different cheese categories.

Customized Service: We can customize pressure parameters and mold dimensions based on cheese variety and production scale.

Complete After-Sales Service: We provide one-year free maintenance and lifetime technical support.

If you want consistent high quality in every cheese, start upgrading your production line with a Cheese Press. Inquire now for a customized process solution to achieve perfect texture through pressure.

Cheese vat: The core equipment for high-quality cheese production

In the global cheese industry, texture, flavor, and consistency determine a product's competitiveness, and cheese vat are an essential cornerstone of the production process. Whether crafting smooth Brie, rich Cheddar, or intense mozzarella, this specialized equipment directly impacts the final cheese quality—it's essential for dairy producers striving to meet international standards and consumer expectations. Below, we answer key questions: What is a cheese vat? And what role does it play in cheesemaking?

1. What is a cheese vat?

A cheese vat is a specialized, food-grade container designed for the critical stages of cheese production—from milk coagulation and whey separation to curd fermentation and texture development. Unlike ordinary storage tanks, it incorporates features tailored to the precise demands of cheesemaking, ensuring consistency, hygiene, and efficiency.

Key Features of High-Quality Cheese Vat:

Food-Safe Materials: Made of 304/316L stainless steel, it resists corrosion from acidic milk byproducts and prevents chemical leaching, thus protecting the purity of the cheese.

Precise Temperature Control: Equipped with a double jacket and intelligent heating/cooling system, it maintains temperature stability within ±0.5°C—critical for the effective functioning of rennet and starter cultures.

Ergonomic Design: Featuring a tight, easy-to-clean lid, a gentle agitation system, and a sloped bottom for efficient whey drainage.

Customizable Sizes: From small to large 50L vats to 5,000L+ models, it accommodates various production scales.

2. The Critical Role of Cheese Vats in Cheese Production Line

① Ensuring Uniform Curdling: The Foundation of Cheese Texture

The first step in cheesemaking is to coagulate the milk using rennet or acid. Precise temperature control and gentle agitation in the cheese vat are crucial for this:

It maintains the milk at the optimal coagulation temperature, ensuring even growth of the starter cultures and continuous rennet activity.

A slow-speed agitation system prevents scorching of the milk and ensures uniform curd formation, avoiding lumps or uneven texture that can affect cheese quality.

② Efficient Whey Separation: Reducing Waste and Enhancing Flavor

After coagulation, the whey must be separated from the curd—a step that affects the moisture content and flavor concentration of the cheese. Cheese vats simplify this process by:

The sloped, smooth interior guides the whey to a dedicated drain, reducing residue and waste.

Adjustable drainage speed: For soft cheeses, a slower rate retains more moisture; for hard cheeses, a faster rate creates a denser texture. This efficient drainage method not only reduces production costs but also ensures the curd maintains the correct moisture content—key to maintaining flavor consistency.

③ Controlled Fermentation: Shaping the Unique Flavor of Cheese

After whey separation, the curd ferments in cheese vats, where bacteria break down lactose into lactic acid, creating the cheese's distinctive flavor. The purpose of cheese fermentation vats is to:

Maintain a stable temperature: For example, blue cheese requires 22-25°C during fermentation to promote mold growth, while Swiss cheese requires 28-30°C to develop its characteristic pores.

Sealed or Ventilated Options: Sealed vats for anaerobic fermentation (e.g., feta cheese) and ventilated vats for aerobic fermentation (e.g., Camembert cheese) ensure the right microbial environment.

Without this precise control, cheese may develop off-flavors or fail to meet regional quality standards.

Our cheese vat food safety compliance, customization, and efficiency, helping you craft cheese that meets global standards and stands out on supermarket shelves.​

Ready to elevate your cheese production? Contact us today for a free consultation—we’ll design a cheese vat solution that fits your production scale, cheese type, and budget. Let’s create delicious, market-leading cheese together!​

Vacuum Degasser: Key Equipment for High-Quality Dairy and Juice Beverages

In the global dairy and juice beverage industry, ensuring product quality remains a top priority for manufacturers. Vacuum degasser play a crucial role in ensuring this quality. These devices effectively remove harmful gases from liquid products, addressing key production challenges and enhancing the market competitiveness of the final product.

I. Core Working Principle: Gas Removal

Vacuum degasser operate based on a fundamental principle of physical chemistry: at a constant temperature, the solubility of a gas in a liquid is proportional to the partial pressure of that gas above the liquid surface.

For dairy and juice beverages, the main harmful gases include oxygen, carbon dioxide, and bubbles introduced during the production process (such as mixing, homogenization, and pumping). A vacuum degasser creates a low-pressure vacuum within its degassing chamber. Within this vacuum, the partial pressure of gases above the liquid surface drops dramatically, causing dissolved gases and microbubbles in the beverage to lose their solubility. These gases then expand and coalesce into larger bubbles, rising to the liquid surface where they are ultimately extracted and discharged by a vacuum pump.

Crucially, this process takes place at near-ambient temperatures, preventing the degradation of heat-sensitive nutrients—such as proteins in milk or vitamins in fresh juice—due to high temperatures. This contrasts sharply with thermal degassing processes.

II. Customized Workflow for Dairy and Juice Beverages

Dairy and juice beverages have unique properties, requiring specialized adjustments to the degassing process. The standard vacuum degassing workflow for these products consists of four key stages:

Stage 1: Controlled Feed

The raw liquid (e.g., raw milk, fresh juice) is delivered to the degasser via a variable-speed centrifugal pump. This pump provides a steady, low-turbulence feed flow—critical for avoiding the entrainment of additional air. For higher-viscosity dairy products (e.g., yogurt drinks), the pump must be calibrated to prevent shear forces that could disrupt the product's texture.

Stage 2: Film Formation and Gas Release

In the degassing chamber, the liquid flows through a distributor. This component disperses the liquid into a uniform film or fine droplets, maximizing the contact area between the liquid and the vacuum environment. For dairy products, the film thickness must be controlled at approximately 0.5-1 mm to balance degassing efficiency and preventing milk fat separation. For juices containing fruit pulp, a larger nozzle diameter is required to prevent pulp from clogging the equipment. In a vacuum environment, dissolved oxygen and carbon dioxide rapidly escape from the liquid film.

Stage 3: Gas-Liquid Separation

Rising bubbles are drawn into a gas collector at the top of the degassing chamber. A vacuum pump continuously extracts these gases and discharges them outside the system, minimizing liquid loss and preventing pump corrosion.

Stage 4: Stabilized Pressure Discharge

After degassing, the liquid is conveyed out of the degassing chamber via a backpressure valve. This valve adjusts the outlet pressure to match the pressure of the next stage of the production line (such as dairy homogenization or juice pasteurization), preventing air from re-dissolving into the liquid due to pressure differentials.

III. Core Advantages for the Dairy and Juice Industries

A vacuum degasser is more than just a "degassing device"; it is a device specifically designed to address industry pain points. Its core advantages include:

① Preserving nutrients and natural quality

As a low-temperature process, vacuum degassing prevents ingredient degradation caused by high temperatures. For dairy products, it prevents milk protein denaturation, maintaining the rich texture of products like whole milk and ice cream premixes.

② Inhibiting spoilage and extending shelf life

Oxygen is a major factor in product spoilage:

In the dairy sector, oxygen triggers fat oxidation and promotes the growth of aerobic bacteria (such as Pseudomonas), shortening shelf life by 30%-50%.

In the juice sector, oxygen triggers enzymatic browning and causes oxidative discoloration of natural pigments.

By removing 80%-98% of dissolved oxygen, vacuum degassing can extend the shelf life of refrigerated milk from 7-10 days to 14-21 days, and the shelf life of freshly squeezed juice from 3-5 days to 7-10 days.

③ Improved Production Efficiency

Undissolved bubbles can interfere with subsequent production steps:

During the homogenization process, bubbles reduce the efficiency of fat globule fragmentation, resulting in an uneven product texture;

During the juice filling process, bubbles can cause inaccurate metering and spillage during filling.

④ Compliance with Global Food Safety Standards

High-quality vacuum degassing machines are constructed of 304/316L stainless steel (resistant to corrosion from acidic juices and dairy by-products) and meet international certification standards.

IV. Critical Impact on Dairy and Juice Product Quality

For Dairy Products

Flavor Stability: Prevents milk fat oxidation, maintains milk freshness, and eliminates odors;

Uniform Texture: Eliminates bubbles, preventing "fizziness" in yogurt and a "grainy" texture in cheese sauce;

Nutrient Compatibility: Preserves calcium, vitamin D, and B vitamins, meeting consumer demand for "nutrient-dense" dairy products.

For juice products:

Color preservation: Prevents enzymatic browning and pigment oxidation, maintaining the vibrant color of apple juice, grape juice, and other products.

Freshness preservation: Removes carbon dioxide and volatile off-flavors that can lead to a flat flavor, preserving the "freshly squeezed" aroma of the juice.

Pulp integrity: For pulp-containing juices, a gentle degassing process avoids damaging fruit fibers and maintains a natural taste.

As consumers increasingly prioritize fresh, natural, and long-lasting beverages, vacuum degassing has become a must-have for dairy and juice producers worldwide. 

Weishu equipment combines efficient degassing, nutrient preservation, and regulatory compliance and safety, solving production challenges while helping brands create competitive, high-quality products.

cheese stretching machine #weishumachinery#cheesemachine #cheesestrechin...

Uncover the secret of a silky smooth texture with a cheese stretching machine

When pizza cheese is stretched into fine strands, when a mozzarella stick is bitten, delicate fibers emerge—these addictive textures are all thanks to the "magic" of a cheese stretching machine. It's not only a key piece of equipment in dairy production, but also the driving force behind the transformation of cheese from an ordinary ingredient into a centerpiece of deliciousness.

Core Principle:

The secret of a cheese stretching machine lies in the dual effects of "thermoforming" and mechanical stretching. First, the fermented cheese dough is heated to 55-60°C to rearrange the casein molecules. Then, through continuous stretching and kneading by propellers or stirring arms, the proteins form a dense network structure. Just as kneading dough strengthens gluten, this process imparts cheese with its unique elasticity, ductility, and smooth texture—the essence of fibrous cheeses like mozzarella and mozzarella.

Diverse Applications: Covering needs from workshops to factories

Mass Production of Specialty Cheeses: Whether it's mozzarella for pizza or high-melting-point cheese for cheese balls or sticks, the temperature and tensile strength can be adjusted to precisely match the taste requirements of different products.

Small-Scale Customization: For artisan cheese brands, a low-speed tensile mode can be set to preserve some of the natural texture and create a differentiated flavor. Large dairies can switch to high-speed continuous production to meet batch supply needs.

🔔 About this machine:

📧Email: weishumachinery@weishujixie.com

📞WhatsApp/Phone: +86 177 7527 7877

🌐Website: https://www.weishumachinery.com/

https://www.wfoodmachinery.com/

Professional butterfly separator unlocks a new peak of milk value!

When fresh milk arrives at the processing line from the pasture, how to efficiently and purely separate the precious cream (cream) and skim milk in the milk? How to ensure that every drop of separated ingredients meets the ideal standard, laying an impeccable foundation for the subsequent production of high-quality butter, cheese, cream or standardized dairy products?

The answer lies in this high-speed rotation precision art! Butterfly milk cream separator is the core engine for you to enhance the value of dairy products and optimize your product line!

Core function: centrifugal force, creating a pure separation miracle

Using the powerful centrifugal force field generated by high-speed rotation, the fat globules (cream) and skim milk in milk are accurately separated, and the separation accuracy far exceeds the traditional static method. Continuous separation design, continuous feeding of milk, synchronous and continuous output of cream and skim milk, greatly improves processing efficiency and meets the needs of large-scale production. The precision disc group design creates countless separation channels, efficiently removes tiny impurity particles, somatic cells and some bacteria in milk, and significantly improves product purity and safety.

Why choose our butterfly separator from Weishu? Let every drop of milk release the maximum value!

1. High separation accuracy and excellent quality:

Precise and controllable fat content: The degree of separation can be flexibly adjusted to accurately control the fat content of cream (such as 35%-40% standard), or obtain skim milk with extremely low fat content (<0.1%), meeting the stringent raw material requirements of different products (butter, cheese, modulated milk, skim milk powder, etc.).

Ultra-high yield, reduced waste: Advanced disc flow channel design and high-quality material surface minimize fat residue and significantly increase cream yield, which means more profit!

Improve product stability: Effectively remove impurities and somatic cells, reduce the risk of precipitation, odor or shortened shelf life of subsequent products (such as UHT milk, yogurt).

2. Efficient and stable, worry-free production capacity:

Surging power, continuous output: Equipped with high-performance motors and precision transmission systems, it runs smoothly, provides strong and stable centrifugal force, and ensures continuous, efficient and large flow processing capabilities.

Industrial-grade durable design: The core drum and disc are made of high-strength, corrosion-resistant stainless steel (such as 304/316L), which is durable and adaptable to high-intensity production environments.

Easy maintenance and reliable operation: Modular design, key components are easy to disassemble, clean and maintain; equipped with safety interlocks and overload protection to ensure long-term stable and reliable operation.

3. Intelligent control, worry-free and labor-saving:

Human-machine interaction interface: Intuitive PLC touch screen control panel, real-time display of key parameters such as speed, flow, temperature (such as optional heat separation), operating status, etc., easy to operate.

Automation integration: Easy to access the production line automation control system, realize remote monitoring and management such as start and stop, parameter setting, fault alarm, etc., and improve the level of intelligence.

CIP/SIP friendly design: The structural design fully considers the needs of online cleaning (CIP) and online sterilization (SIP) to ensure that the equipment is hygienic without dead ends.

4. Wide application, value doubled:

Dairy core: It is the basic and key equipment for the production of cream, butter, cheese, buttermilk, standardized milk, skim milk powder, etc.

Purification tool: can be used for fine separation processes such as whey degreasing, buttermilk clarification, and milk protein concentrate degreasing.

Quality assurance: effectively improve the purity of raw milk and intermediate products, and escort the high quality of the final product.

Investing in butterfly separation is investing in the future of dairy products.

A high-performance butterfly milk cream separator is not just a piece of equipment, it is a strategic weapon for you to increase product added value, optimize production costs, ensure food safety, and win market competition:

Don't let the potential value of milk go to waste! Let professional butterfly separation technology open the door to deep processing of dairy products for you and squeeze the golden benefits of every drop of milk!

What production equipment is needed for cheese？

 For example: To process 1,500 liters of milk into 200 kg of cheese，
the following machines are essential:    

1. Milk Reception & Storage

   - Milk Receiving Tank (≥2,000L capacity)  

     Stainless steel, refrigerated, with agitator.

   - Milk Pump & Filter 

     Food-grade pump with 100-µm filter.

2. Milk Standardization & Pasteurization  

   - Cream Separator  

     Adjust fat content (e.g., centrifugal separator, 300 L/h capacity). 

   - HTST Pasteurizer 

     Plate heat exchanger (72–75°C for 15 sec), ≥500 L/h capacity.  

   - Standardization Tank  

     For adding cultures, CaCl₂, rennet (with precision dosing pumps).  

3. Coagulation & Curd Processing  

   - Cheese Vat (1,000L capacity, double-walled)  

     Heating/cooling, stirring, and coagulation (temp control ±0.5°C). 

   - Curd Harp Knives  

     Stainless steel wires for cutting curds (1–2 cm grids).  

   - Curd-Whey Separator  

     Vibrating sieve or draining table (500L capacity). 

4. Curd Molding & Pressing  

   - Pneumatic Cheese Press  

     30-ton pressure, adjustable molds (for 10–20 kg blocks).  

   - Cheese Molds/Hoopers 

     Perforated stainless steel molds (for shaping and drainage).  

5. Salting & Aging 

   - Brining Tank  

     20% brine solution, temperature-controlled (10–15°C).  

   - Cheese Aging Room  

     Climate-controlled (12–15°C, 85% RH, ±1°C precision).  

6. Packaging 

   - Vacuum Packaging Machine  

     Chamber sealer for block cheese (30 cm film width).

Supporting Systems

- CIP (Clean-in-Place) Unit 

  Automated cleaning for tanks/pipes (acid/alkaline cycles). 

- Waste Handling  

  Whey collection tank (for byproduct reuse/disposal).  

- Process Control 

  PLC automation for temperature, pH, and timing.