Whey Cheese Production Lines

The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product.

Consists of the high automation level and the operators’ interface in pre appointed positions
It is recommended for medium to large scale production capacities of specific product characteristics and recipes
Options for Vertical Whey Process Vessels (WPV–) - Closed Vessels Flocculation or Open Vats Flocculation
Ability for energy regeneration that leads to important saving heat recovery
Estimated capacities 135-400 kg cheese/hour or 10-84 tons whey/shift

Consists of minimal or zero automation level and the Operators are controlling the production and do most of the handing
It is recommended for artisan or small to medium production capacities. The manual handling allows for a variety of product to be produce with the addition of equipment and/or production steps
Estimated capacities 25-140 kg cheese/hour or 4,8-60 tons whey/shift.

Core products that can produced	Whey cheese Anari (Αναρή-) - fresh, dry , traditional Anari salted or unsalted Ricotta Arish Mizithra Manouri Anthotyro
Possible product shapes	Rectangular, cylindrical, bowl, blocks, shredded, grated, balls
Line variations – further products	Grated cheese with the addition of grating equipment Ricotta style – addition of mixer or homogenizer and flavoring options with hot filling Utilized as ingredient in processed cheese production Dry whey cheese with the addition of drying equipment