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 is the use of cream separator machine?

The Cream Separator Machine unlocks a new experience in dairy processing.

For dairy farmers, dairy workshop operators, and artisanal dairy enthusiasts, efficiently and accurately separating pure cream from milk has always been a critical issue affecting production efficiency and product quality. Traditional manual skimming is not only time-consuming and labor-intensive, but also produces cream of low purity and high levels of impurities, resulting in significant raw material waste. Large-scale industrial separation equipment is expensive and bulky, making it unsuitable for small and medium-sized production operations. However, with the Cream Separator, these challenges are easily overcome, injecting new vitality into your dairy processing business!

I. Scientific Principles Power the Separation Process for Efficient and Pure Product Quality

The Cream Separator Machine's superior separation results stem from its utilization of centrifugal separation technology. The machine houses a high-precision stainless steel drum. Once milk is fed into the machine, it spins at thousands of revolutions per minute, instantly generating a centrifugal force far exceeding gravity. Due to the significant density difference between cream (high in fat and low in density) and skim milk (high in water and high in density), the powerful centrifugal force causes the denser skim milk to be flung rapidly against the inner walls of the drum, where it flows along the inner walls toward the skim milk outlet below. The less dense cream, on the other hand, accumulates in the center of the drum, flows upward along the central channel, and is ultimately discharged through a dedicated cream outlet.

II. Multiple Core Advantages to Meet Different Production Needs

1. High Efficiency and Energy Saving, Significantly Improving Production Efficiency

Compared to traditional manual skimming, which takes 1-2 hours to skim 10 liters of milk and produces cream purity of only 70%-80%, the Cream Separator Machine achieves a substantial improvement in efficiency. For example, a standard medium-sized machine can easily process 50-200 liters of milk per hour, separating a single batch in just a few minutes, and maintaining a consistently high cream purity of over 95%. For small dairy farmers processing 100 liters of milk daily, using this equipment can save 3-4 hours of work and produce an additional 5-8 liters of pure cream.

2. Easy to operate, even for beginners

Modern cream separator machines are often user-friendly, taking into account the diverse operational needs of different users. Equipped with a clear control panel and one-touch start-up, no specialized technical training is required. Experienced dairy workers, dairy novices, and even the elderly can quickly master operation. The machine body is constructed of food-grade 304 stainless steel, offering a smooth and easy-to-clean surface. After use, simply rinsing with clean water completely removes residual milk and prevents bacterial growth, eliminating the tedious cleaning steps required with traditional equipment. Some models also feature intelligent temperature control, automatically adjusting the drum speed based on milk temperature, ensuring consistent separation results regardless of season or source temperature.

3. Durability and durability, reducing long-term operating costs

High-quality cream separators utilize uncompromising materials for their core components. The drum is constructed of high-strength stainless steel, offering excellent pressure and wear resistance, with a service life of 5-8 years. The motor is optimized for waterproofing and overload protection, allowing it to operate continuously for 8 hours without overheating, with an extremely low failure rate. Compared to traditional separation equipment, which requires 2-3 annual replacements of wearing parts and incurs high maintenance costs, the Cream Separator Machine reduces annual maintenance costs by over 60%, making long-term use more cost-effective and eliminating unnecessary expenses for users.

4. Versatile Adaptability Expands Revenue Channels

In addition to processing common milk, the Cream Separator Machine can also flexibly adapt to a variety of dairy products, including goat's milk, donkey's milk, and camel's milk. Users simply fine-tune the drum speed based on the density of the milk source through the device's control panel to achieve high-quality separation. For family businesses, cream separated from goat milk can be used to make high-end goat milk ice cream and goat milk butter, offering a value-added product 2-3 times higher than regular dairy products. Dairy farmers can also process the separated skim milk into skim yogurt and skim milk powder, achieving "multiple benefits from one source of milk," broadening their income streams and responding to fluctuating market demands.

III. Multi-Scenario Applicability, Helping Different Users Generate Income

Small and Medium-Sized Dairy Farmers: Using a medium-sized machine with a processing capacity of 50-200 liters/day, they can sell high-purity cream to local bakeries and cafes, while also processing skim milk into yogurt or selling it at a low price. This improves raw material utilization, avoids unsold milk waste, and ensures that every unit of milk is profitable.

Startups: Using a large-scale machine with a processing capacity of 200-500 liters/day, they can produce small batches of high-end products like organic cream and low-fat milk without the need for large investments in industrial equipment. This ensures consistent quality, lowers the barrier to entry, and builds a positive brand reputation. Choose us, Weishu, and embark on a journey of efficient revenue generation.

If you're still struggling with low dairy product separation efficiency, poor quality, and high costs, try a Cream Separator Machine! We offer a full range of models with varying processing capacities, allowing us to tailor a solution to your milk source size and production needs.

Contact us now for a personalized quote and detailed dairy processing solutions.

What is the process of yogurt production?

Yogurt Production Line: From Fresh Milk to Delicious Yogurt, Quality Assurance Through Comprehensive Process Control

Driven by healthy eating trends, the global yogurt market continues to grow at an annual rate exceeding 8%, and consumer demands for taste, flavor, and functionality are becoming increasingly diverse. For dairy companies, an efficient and stable yogurt production line not only ensures production capacity but also serves as the core of product competitiveness. From raw milk to chilled, ambient, or functional yogurt on the shelf, automated production lines utilize standardized processes and precise control to ensure that every cup of yogurt is both safe and delicious.

1. Working Principle: Using Technology to Lock in the Active Properties of Milk

The core of the yogurt production line is the synergistic effect of pasteurization and bacterial fermentation, transforming fresh milk into a fermented dairy product rich in probiotics. Its key technical logic is reflected in two major systems:

Pasteurization System: Utilizing a low-temperature pasteurization process of 72-85°C for 15-30 seconds, coupled with heat exchange through a plate heat exchanger, this system eliminates pathogenic bacteria (such as Listeria) in the raw milk while maximizing the activity of whey proteins—the foundation for the smooth taste of yogurt. Compared to high-temperature sterilization, this technology reduces nutrient loss by 30%, allowing the finished product to retain the milk's original aroma.

Intelligent Fermentation System: The fermentation tank features a built-in PID temperature control module (accuracy ±0.5°C) and a low-speed agitator (5-10 rpm). After inoculation with lactic acid bacteria (such as Lactobacillus bulgaricus and Streptococcus thermophilus), the system maintains a stable temperature at the optimal fermentation range of 42-43°C, while also ensuring uniform distribution of the bacterial population through agitation. A sensor monitors acidity (pH) in real time. When the target pH value of 4.0-4.5 is reached, a cooling process is automatically initiated (to below 10°C), terminating fermentation. This ensures consistent acidity and consistency across each batch of yogurt.

II. Standardized Process: Full-Chain Control from Fresh Milk to Finished Product

A complete yogurt production line involves six core steps, each reflecting the ultimate pursuit of quality:

Raw Material Inspection and Pretreatment: After online testing, the fresh milk enters a double filter to remove impurities. It then passes through a homogenizer (at a pressure of 20-25 MPa) to break down fat globules to 1-2 μm, preventing stratification in the finished product.

Pasteurization: As mentioned above, after low-temperature pasteurization, the milk is rapidly cooled to 45°C to prepare for bacterial inoculation.

Fermentation and Maturation: The culture is injected according to the recipe, and the fermentation tank is used for 4-6 hours to grow the bacteria. For flavored yogurt, jam, cereals, and other ingredients can be added during this stage. The agitator speed is increased to 15 rpm to ensure uniform mixing.

Filling and Sealing: Equipment is selected based on product type—cup yogurt uses an aseptic filling line (accuracy ±1g), while bagged products utilize a pillow-type packaging machine. The sealing temperature is controlled at 180-200°C to ensure a tight seal.

Refrigerated Curing: Low-temperature yogurt requires refrigeration in a cold storage at 0-4°C for 12-24 hours to further stabilize the protein network and develop a smooth texture.

Quality Inspection and Packaging: Metal detectors and weight sorters are used to remove defective products, followed by boxing and coding. Full traceability is ensured throughout the entire process.

III.four core advantages enhance both production efficiency and quality.

1. Fully automated control reduces labor costs by 60%. Traditional workshop-style production requires 8-10 people to operate, while the automated production line only requires 2-3 people for monitoring. PLC control controls the entire process, from raw material input to finished product delivery. After introducing the production line, one dairy company increased its daily production capacity from 5 tons to 30 tons, reducing labor costs by 62%.

2. Precise parameter control, quality fluctuation ≤ 2%. From sterilization temperature, fermentation time, to filling volume, parameters for each step can be preset and recorded in real time. Compared to the ±10% quality fluctuation of manual production, the production line can control acidity and viscosity variations to within 2%, ensuring a consistent taste for every purchase.

3. Flexible adaptation to multiple categories, rapid market response. By replacing filling molds and adjusting recipe parameters, the company can produce over 10 product categories, including low-temperature plain yogurt, ambient fruit yogurt, and high-protein Greek yogurt. When switching between products, equipment cleaning and disinfection takes only 30 minutes, meeting the flexible production needs of small batches and multiple varieties.

4. Full-chain safety and compliance, easily passing certification

All food-contact components are made of 316 stainless steel and equipped with a CIP cleaning-in-place system (acid-base cleaning + hot water sterilization), meeting standards.

IV. Scenario-Specific Configuration: A Full-Lifecycle Solution from Startup to Scale

Small Dairy Companies: A compact 500L/hour production line, including sterilization, fermentation, and semi-automatic filling modules, is suitable for regional brands with daily production volumes under 10 tons, with a return on investment of approximately one year.

Medium-Sized Enterprises: A standard 2000L/hour line integrates fully automated filling, metal detection, and boxing systems, supporting the online addition of ingredients such as fruit pieces and grains. With an average daily production capacity of 30-50 tons, it meets the needs of regional supermarket chains.

Large Groups: Custom lines with a capacity of 5000L/hour or more can be integrated with upstream farm cold chain systems and back-end warehousing and logistics, enabling full digital management from fresh milk to the end consumer. With an annual production capacity exceeding 100,000 tons, it is suitable for national brands.

V. Three Reasons to Choose Us

1. 25 Years of Experience Serving Dairy Companies: Weishu machinery have provided production line solutions to numerous companies and are deeply familiar with the process challenges faced by various yogurt categories (e.g., whey removal technology for Greek yogurt and sterilization parameters for ambient yogurt).

2. Outstanding Customization: We can customize by adding probiotic counting modules, low-temperature filling systems, and even developing specialized production lines for plant-based yogurt (e.g., almond yogurt).

Amidst the wave of consumer upgrades, a stable and reliable production line can help your products gain a firm foothold in a competitive market. Inquire now for a customized capacity planning solution.

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 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/

Stainless Steel MixingTank with Agitator

A new benchmark for efficient mixing, a great helper for stable production – Stainless Steel Mixing Tank with Agitator

I. Core Function: Covering a variety of material forms, adaptable to all production scenarios

Versatile Mixing Function: Efficiently mixes, stirs, and disperses liquids, pastes, granules, and other materials, ensuring thorough contact and reaction, and ensuring uniform composition. In the food processing industry, it can be used for sauce blending, beverage homogenization, and jam mixing; in the chemical industry, it can be used for coating dispersion, adhesive mixing, and dye mixing.

II. Significant Benefits: Reduced costs, increased efficiency, and improved quality, optimizing production in all aspects

Dramatically improved production efficiency: Compared to traditional manual mixing, this equipment offers faster and more uniform mixing, reducing production time by nearly half, allowing companies to complete more batches in the same amount of time.

Stable and controllable product quality: Standardized mixing processes eliminate quality fluctuations caused by uneven force and timing during manual operation, ensuring that every batch meets established standards and reducing defective products.

Significantly Reduced Labor Costs: One person can operate multiple units simultaneously, significantly reducing reliance on manual labor, lowering recruitment and management costs and saving companies money.

III. Outstanding Advantages: High Quality and Easy Maintenance, Long-Term Production Support

High-Quality, Durable, and Corrosion-Resistant Materials: Constructed of high-quality stainless steel, it offers exceptional resistance to acids, alkalis, and corrosion, adapting to a wide range of complex material mixing scenarios, with a service life of over 10 years.

Scientific and Efficient Mixing Design: The agitator is precisely calculated and optimized, delivering powerful and wide-ranging mixing power, reaching every corner of the tank, completely eliminating dead spots and ensuring thorough mixing.

Easy and Hassle-Free Operation and Maintenance: The unit's simple design and clear operating instructions make it easy for even novice operators to quickly master the process. The smooth, easy-to-clean interior eliminates complex routine maintenance procedures, simplifying equipment management.

Whether you're a food processor focused on efficiency or a chemical company focused on precision, a stainless steel mixing tank with agitator is a reliable partner on your production line. Choose a Weishu stainless steel mixing tank with agitator for more efficient, stable, and worry-free production. Contact us today to customize your customized mixing solution!

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!

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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