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Curd maturation & whey draining
  • Curd maturation & whey draining
  • Curd maturation & whey draining
  • Curd maturation & whey draining
  • Curd maturation & whey draining
  • Curd maturation & whey draining
  • Curd maturation & whey draining
  • Curd maturation & whey draining
  • Curd maturation & whey draining
  • Nuovo

Curd maturation & whey draining

Contract price

Automated DIMA’s system for curd draining and maturation specifically designed to receive the mixture of curd and whey from the cheese vat (or vats) and hold the curd for ripening until it reaches the desired acidity. During the acidification process, it is possible to keep the curd under partial or total whey, without whey or even for some time under whey then without whey.‎

Riferimento:
Curd maturation & whey draining
UPC:
EAN13:
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Venduto da:
Dima Srl
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Descrizione

Automated DIMA’s system for curd draining and maturation specifically designed to receive the mixture of curd and whey from the cheese vat (or vats) and hold the curd for ripening until it reaches the desired acidity. During the acidification process, it is possible to keep the curd under partial or total whey, without whey or even for some time under whey then without whey.‎
Once the maturation is achieved, the whey is drained off and the curd is transferred through the curd slicer into the transport ‎system (auger conveyor, belt conveyor or curd blowing system) in order to feed automatically and continuously the cooking-‎stretching machine.‎
This system is particularly suitable for mozzarella and stretched cheese production using starter bacteria acidification’s technology or a mix with also direct acidification.

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