Acidification
The curd must reach the appropriate acidification condition before stretching. pH monitoring helps operators identify when the curd is ready for the next stage and reduces reliance on experience alone.
Pasta Filata Cheese Production Solutions
Mozzarella Β· Suluguni Β· Provolone
From curd preparation and acidification to stretching and forming, we configure Pasta Filata production solutions around your target product, production capacity and operating requirements. The line can be configured for different batch sizes, production schedules and downstream processing requirements, with shared and product-specific equipment selected according to the actual project.
Daily CapacityProject-specific
Batch Size200β1,000 L / Custom
Production Schedule1 / 2 Shifts / Custom
Target ProductsMozzarella / Suluguni / Provolone
Key ProcessAcidification / Heating / Stretching
Line ConfigurationShared + Product-Specific
KEY PROCESS
Key Process
Heating
The acidified curd is heated into the required processing range before stretching. Controlled and even heating helps develop the required plasticity while reducing uneven softening or local overheating.
Stretching
Under controlled temperature, time and mechanical action, the curd is stretched to develop the characteristic fibrous structure, elasticity and texture of Pasta Filata cheese.
OVERVIEW
Production Line Overview
Production Capacity
Daily CapacityProject-specific
Batch Size200β1,000 L / Custom
Production ModeBatch Processing
Capacity BasisMilk Supply + Operating Hours
Production Capacity
Daily CapacityProject-specific
Batch Size200β1,000 L / Custom
Production ModeBatch Processing
Capacity BasisMilk Supply + Operating Hours
Operating Plan
Production Schedule1 / 2 Shifts / Custom
Production HoursBased on Operating Plan
Production FlexibilityConfigured to Available Working Time
Project BasisProduct / Capacity / Operating Plan
Operating Plan
Production Schedule1 / 2 Shifts / Custom
Production HoursBased on Operating Plan
Production FlexibilityConfigured to Available Working Time
Project BasisProduct / Capacity / Operating Plan
Product & Process
Target ProductsMozzarella / Suluguni / Provolone
Key ProcessAcidification / Heating / Stretching
Process RoutePasta Filata
DownstreamForming / Cooling / Brining
Product & Process
Target ProductsMozzarella / Suluguni / Provolone
Key ProcessAcidification / Heating / Stretching
Process RoutePasta Filata
DownstreamForming / Cooling / Brining
Utilities & Control
Line ConfigurationShared + Product-Specific
UtilitiesRefrigeration / Hot Water / Air
Control SystemProject-specific
Cleaning SupportConfigured to Project Requirements
Utilities & Control
Line ConfigurationShared + Product-Specific
UtilitiesRefrigeration / Hot Water / Air
Control SystemProject-specific
Cleaning SupportConfigured to Project Requirements
PRODUCTION PLANNING
Production Planning
Daily milk supply, batch size and operating hours determine how the line should be configured.Planning Highlights
1β2 Shiftsβ
Flexible Capacity
Custom ConfigurationBased on milk supply, batch size and operating hours.1 Shift
Approximately 6 batches per day. More concentrated production requires tighter coordination between batches and equipment.
500 L / batch2 Shifts
A longer production window can change the required machine capacity, equipment quantity and batch arrangement.
Same Daily CapacityPlanning Principle
Daily volume alone does not determine the final production line.
Same Daily Capacity β Same Line ConfigurationPROCESS FLOW
Process Flow
The production line is configured as a continuous process from milk reception to forming and downstream handling, with each stage selected according to the target cheese and production plan.Key Process Stages
- 01
- Milk Reception
- 02
- Pasteurization
- 03
- Cheese Vat
- 04
- Curd Processing
- 05
- Acidification
- 06
- Heating & Stretching
- 07
- Forming
- 08
- Cooling / Brining
CORE EQUIPMENT
Core Equipment
Pasteurization System
Provides controlled milk heat treatment before cheese making.
Cheese Vat
Supports coagulation, curd formation and controlled curd processing.
Heating & Stretching Unit
Heats and stretches acidified curd to develop the required Pasta Filata structure.
Forming & Cooling System
Forms the stretched cheese and supports downstream cooling or brining according to the target product.
CONFIGURATION
Line Configuration & Options
Standard Line
- Pasteurization System: β Milk heat treatment before cheese processing.
- Cheese Vat: β Coagulation and controlled curd processing.
- Heating & Stretching Unit: β Heating and stretching of acidified curd.
- Forming & Cooling System: β Forming and downstream cooling of the finished cheese.
Optional Modules
- CIP System β Cleaning support for tanks, pipelines and processing equipment.
- Brining System β Configured where the target cheese requires brining.
- Packaging Integration β Integrated according to the required downstream packaging process.
Automation
- Control System β Coordinates key process equipment and operating parameters.
- Process Monitoring β Supports monitoring of key operating conditions across the line.
- Automation Level β Configured according to project requirements.
From Product Requirements to a Working Production System
From Product Requirements to a Working Production System
Every production line starts with the actual project requirements rather than a fixed machine list.
01 Β· Target Product
Define what products the line needs to produce.
02 Β· Production Basis
Confirm daily milk supply, batch size and operating schedule.
03 Β· Process & Equipment
Select the required process stages and configure the corresponding equipment.
04 Β· Working Production System
Combine processing equipment, utilities and control into a practical production line.
Flexible Cheese Production Routes
Flexible Cheese Production Routes
Shared upstream processing can support different downstream cheese routes according to the target product.
Route A Β· Pasta Filata
Acidification β Heating & Stretching β Forming β Cooling / Brining β Packaging
Suitable for: Mozzarella Β· Suluguni Β· Provolone
Route B Β· Semi-hard / Hard Cheese
Pressing β Brining β Ripening β Packaging
Suitable for: Gouda Β· Edam Β· Caciotta
Shared upstream equipment can be retained where practical, while downstream equipment is configured around the selected cheese route.
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