quick overview :

Cheese Vat and Cheese Making Accessories

• Ten litre capacity stainless steel jacketed vat
• Bench mounting with small footprint
• Separate console controls vat temperature and paddle speed
• Water heater fitted in console
• Temperature and pH can be monitored by microcomputer using an appropriate interface
• Range of cheese making accessories
• Simple controls

•  heating and agitating milk, and holding at an exact temperature for addition of starter culture and rennetholding at temperature during coagulation
• holding at temperature during coagulationcutting and healing the
• cutting and healing the curd
• heating and agitating gradually and accurately to ‘scald’ the curd
• maintaining the higher temperatures and agitating for a further period
• settling the curd or ‘pitching’
• drawing the whey
• milling
• salt addition