Cheese Pressing for Semi-Hard and Soft Cheese

Pressing Systems for Semi-Hard and Soft Cheese

Our pressing systems are engineered to ensure an efficient and automated process for semi-hard cheese such as Halloumi/Grilled Cheese and soft cheese such as Paneer. Once the curd is filled into the moulds, an automated lid placement system secures the moulds, which are then transported into the press using pneumatic pushers. The pressing phase ensures uniform curd compression, resulting in consistent cheese texture. After pressing, the moulds are flipped, the cheese is demoulded, and the moulds undergo a high-pressure cleaning process. The curd blocks are then manually positioned into cooling trays, followed by semi-automatic phases for folding, cutting, and stacking in preparation for the cooking and cooling stages. This streamlined system minimizes manual handling, enhances efficiency, and maintains product quality.

Process Steps in Cheese Pressing

• Curd Preparation: Once the curd is ready, it is discharged from the vat to separate the whey from the curd.
• Moulding: Curds are automatically filled into molds. The molds shape the cheese and distribute pressure evenly.
• Pressing: Molds are pressed under moderate pressure for a set duration, depending on the cheese type, to expel whey and ensure a uniform texture.
• Flipping and Demoulding: After pressing, molds are automatically flipped and demoulded to extract the cheese.