Draining, forming and filling moulds in the cheese making process

Once the curd has been prepared in the cheese vats or the double coagulation bottoms, the whey must be separated and the moulds filled to give the cheese its final shape. Depending on whether it is fresh or aged cheese, the consistency of the curd will be more or less delicate and the drainage and moulding technology will change. The same principle also applies for cheese or ricotta, automatic or manual drainage and moulding. As is plain to see, there are many aspects to be considered and a tailor-made solution is needed for every requirement. Sfoggiatech can fulfil the demands of both the large-scale dairy industry and the small artisan laboratory.