Cheese Process

Due to the many different types of cheese available, it is critical to understand your requirements and ideal outcomes.

We spend time making sure we understand your needs and expectations, then translate this into a technical design in cheese production.

Typical Process Steps

• Milk reception, pumping, cooling, standardisation and storage – Our solution will take into account volumes, temperatures and required milk standardisation.
• Heat Treatment – We will design the heat treatment plant to process and then cool the milk.
• Culture Addition – Adding bacterial cultures to the milk starts the fermentation process and lowers the pH to make it more acidic.
• Rennet Addition – This coagulates the milk creating curds, the building block of cheese.
• Cutting/Processing the Curd – The curd is cut and heated.
• Drain Whey – The whey is drained and can be stored for further processing.
• Hooping the Curd – The curd is put into moulds, and is later cut or pressed depending on the type of cheese. 
• Dry Salt or Brine – Depending on the product, the curd is salted or placed in brine.
• Form cheese (if required) – The curd is placed into cheese blocks or moulds to form cheese.
• Store / Age (if required) – The cheese is stored until the desired age.
• Further Processing (if required) – The cheese can be sliced/grated etc prior to packaging.
• Package – We supply suitable packaging equipment specifically built to cater to your product requirements and production volumes.

Our Equipment

• Pasteurisers
• Cheese Vats
• Curd Distributors
• Cheese Press
• Cheese Brine Tank
• Electrical Control 

See our Cheese Production page for further detail

Fresh Cheese

• Mascarpone
• Cream Cheese
• Mozzarella
• Halloumi
• Ricotta
• Cottage Cheese

Soft-Ripened Cheese

• Brie
• Camembert
• Chevre

Semi-Soft Cheese

• Havarti
• Colby
• Paneer

Washed Rind Cheese

• Herve
• Munster
• Taleggio
• Limburger

Semi-Hard Cheese

• Edam
• Emmental
• Gouda
• Oaxaca
• Provolone
• Cheddar
• Gruyere

MilkyLAB are leaders in designing and producing machines and automatic systems to produce “Pasta Filata” Cheese such as Mozzarella, Pizza Cheese, Analogue Mozzarella, String cheese, as well as spread and processed cheese and Ricotta.