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.

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!​

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.

Unlock a new realm of cheese making! This stretching machine makes delicious food more "silky"

In the world of food, cheese has captured the taste buds of countless people with its rich taste and rich flavor. From soft and delicate Brie cheese to springy mozzarella cheese, each cheese carries unique craftsmanship and ingenuity. In the key link of cheese making - stretching and shaping, the cheese stretching machine is reshaping the future of cheese production with revolutionary technology.

Precise operation, revealing the working principle of the cheese stretching machine

The working principle of the cheese stretching machine combines the exquisite wisdom of physical mechanics and food technology. When the cheese raw materials that have undergone preliminary fermentation and curdling enter the stretching machine, the equipment will heat the cheese to a suitable temperature through the heating system, generally controlled at 60-80℃. This temperature range allows the cheese to achieve the best plasticity. At the same time, the rotating stirring device inside the stretching machine starts to operate, and through stirring and stretching actions in different directions and at different speeds, it imitates the traditional manual stretching technique.

During the stretching process, the protein molecules in the cheese are gradually rearranged to form a unique filamentous structure. Take the production of mozzarella cheese as an example. After repeated stretching and kneading by the stretching machine, the cheese will produce an excellent drawing effect, which not only improves the taste, but also makes the cheese more ornamental when cooking. Some high-end cheese stretching machines are also equipped with precise temperature and time control systems to ensure that each batch of cheese can meet the uniform quality standards and avoid the quality instability caused by differences in human operation.

Product Appearance

Mixing method

Diverse applications, expanding new possibilities for cheese making

The cheese stretching machine is widely used, and both small handmade cheese workshops and large industrialized food production companies can benefit from it. In handmade cheese workshops, cheese stretching machines can help craftsmen improve production efficiency while retaining the delicate taste of handmade products. For large food companies, cheese stretching machines are key equipment for large-scale production. It can be seamlessly connected with other links of the production line, from raw material input to finished product output, forming a complete and efficient production process.

Quality upgrade, enjoy the benefits of cheese stretching machines

The benefits of using cheese stretching machines are obvious. Cheese stretching machines improve production efficiency and reduce production costs. Taking industrial production as an example, a high-performance cheese stretching machine can process hundreds of kilograms of cheese raw materials per hour, while the same workload, if done by traditional manual methods, may require dozens of workers to spend hours to complete. At the same time, the automated production process reduces manual operations, reduces labor costs and waste of raw materials caused by human errors, and saves a lot of operating funds for the company.

The Weishu cheese stretching machine can ensure food safety. The equipment is made of food-grade stainless steel and is easy to clean and maintain, which can effectively avoid bacterial growth and cross-contamination. The precise production process also reduces the food safety risks caused by unstable processes, allowing consumers to enjoy delicious cheese products with confidence.

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