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Solutions

Custom-designed solutions for the cheese industry

From the first process idea to a plant in stable operation – developed around your product and your production.

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Equipment

Equipment for every step in cheese production

Find the equipment by the process step you are working on – or explore the whole cheese plant.

Explore the interactive cheese plant

Solutions · Process routes

Process routes for different cheese types

The general process splits because different cheeses require different principles for draining, molding and pressing.

Talk to us about your process See the full process flow
The cheese making area seen from above with cheese vats and the two process routes after the vats.

After the cheese vat

Two process routes – chosen by cheese type

Both routes begin with the coagulum from the cheese vat. From there, the cheese type determines whether the curd is pre-pressed under whey or drained before it is filled into molds.

Step 1, common to both routes: Coagulum from the cheese vatCheese vat, process connections and curd buffer tank

Route A · for example Danbo

Cheeses pre-pressed under whey

Curd grains and whey are distributed into a pre-pressing vat. The curd is consolidated and pre-pressed under whey, cut into portions with a focus on weight accuracy, and then filled into molds before further pressing.

  1. Uniform distributionTypical equipment: Curd distributor and level control
  2. Pre-pressing under wheyTypical equipment: Pre-pressing vat and controlled whey drainage
  3. Cutting and portioningTypical equipment: Cutting system with a focus on uniformity and weight
  4. Filling into moldsTypical equipment: Mold conveying and mold filling
  5. Further pressingTypical equipment: Cheese press, press line and automation

Route B · for example Havarti

Cheeses drained and pressed without whey

The whey is separated on a drainage belt or vibrating screen. The curd grains are distributed through filling matrices into the molds and can then be pressed or self-pressed in tubes with controlled turning.

  1. Draining outside the cheese vatTypical equipment: Drainage belt or vibrating screen
  2. Controlled product distributionTypical equipment: Filling matrices and level control
  3. Filling into moldsTypical equipment: Mold filler and mold conveying
  4. Pressing or self-pressingTypical equipment: Press system or self-pressing in tubes
  5. Controlled turningTypical equipment: Mold turning, conveying and automation

See the equipment for both routes

The key message

A press or mold filler cannot be chosen in isolation

How we clarify this in a feasibility study

The equipment must be developed around:

  • Cheese type
  • Curd grain properties
  • Residual whey
  • Capacity
  • Weight accuracy
  • Hygiene
  • Mold type
  • The desired level of automation

Next step

Which route fits your cheese?

Tell us about the cheese type, the capacity and the production the equipment has to work in. We will find the specialist who fits your project.

Talk to us about your process +45 42 75 53 54

Feel free to attach drawings, photos or video of your current production.