Controlled pressing and whey drainage for whey cheese
The Whey Cheese Press applies controlled pressure to moulded whey-cheese curd to support drainage, shape consistency and repeatable product handling. The pressing arrangement is selected according to mould format, batch size and the required final product structure.
Engineering considerations
- Pressure and pressing-time adjustment
- Mould-specific platen and loading arrangement
- Hygienic stainless steel construction and drainage
- Manual, pneumatic or hydraulic configuration according to capacity
Product moisture, mould dimensions, batch quantity and target cycle time determine the final press design.