Cheese & butter equipment
Cheese vats, mozzarella cooker-stretchers, presses and complete cheese plants, plus butter churns and cream lines.
21 cheese & butter equipment
Cheese & butter
Cheese Vat for Cheddar, Mozzarella and Emmental
- Capacity
- Custom
- Material
- Stainless steel
Cheese & butter
Mozzarella Cheese and Butter Processing Line
- Capacity
- 500–10,000 L
- Material
- SUS304/316L
How cheese & butter equipment fit into your plant
Cheese making is a sequence of controlled steps: pasteurising and ripening the milk, coagulating it in a vat, cutting and cooking the curd, draining the whey, then texturing, moulding, pressing or stretching. Our equipment covers each step for fresh, pasta filata (mozzarella), semi-hard and hard cheeses.
For butter we supply cream separators, cream pasteurisers, ripening tanks and batch churns. Units can be bought individually or combined into a complete small-scale or industrial cheese and butter plant.
Common questions
How much milk does it take to make 1 kg of cheese?
As a rule of thumb, about 10 litres of milk for a semi-hard or hard cheese and roughly 7–8 litres for fresh mozzarella, depending on milk solids and the recipe.
What does a mozzarella cooker-stretcher do?
It heats and kneads the acidified curd in hot water or steam until it becomes elastic and fibrous, the step that gives pasta filata cheeses their stretch. The stretched mass is then fed to moulding and cooling.