Mechanized cheese making

The primary objective of mechanization of the cheesemaking process can be summarized as

1. Increase productivity in a given size of factory

2. Reduce the cost of manufacture i.e. by labour savings

3. Improve the working conditions and avoid heavy manual work

4. Improve, if possible, the quality of cheese

Presently, there are many types of cheese making system available on the market for the manufacture of the very hard, hard and semi hard varieties.

The reason for diversification can be mainly attributed to technological advancements achieved in the manufacture of certain cheeses and to the development of different systems to produce the same variety of cheese, e.g. cheddar.

The important stages involved in the mechanization process can be briefed as follows

· Curd production

· De wheying, texture forming and / or handling operations

· Milling, salting / brining and / or mould filling and

· Pressing and packaging

Curd Production

Traditionally cheese vat was utilized for all the operations of cheese making, i.e. starter addition to milling and salting, with the exception of the two level system where curd handling (cheddaring, milling and salting) took place in coolers or finishing vats. However, the major developments in the cheese vats have included

a. enclosed vat design

b. cutting / stirring devices

c. optional fittings