Cheese Fermentation Tank

Cheese Fermentation Tank

• It is completely made of AISI 304 quality stainless steel.
• It  is used for white cheese production.
• Different capacities are available.
• The cheese fermentation tank by bottom belts.
• 4 regulatable feet are available.
• It consists of 2 side and 2 front hole pressure plate.

Cheese fermentation tank, also known as a cheese vat or cheese curd vat, is a specialized vessel used in the cheese-making process to facilitate the fermentation and curd formation of milk. It is a key component in cheese production, particularly for cheeses that undergo fermentation and curd development through the action of lactic acid bacteria. The tank provides an optimal environment for the growth of bacteria, enzymatic activity, and curd formation. Here is an overview of the features and operation of a cheese fermentation tank:

1. Tank Design: A cheese fermentation tank is typically made of stainless steel or other food-grade materials. It is designed to hold a specific volume of milk and accommodate the necessary conditions for bacterial fermentation and curd development.
2. Temperature Control: The tank is equipped with temperature control mechanisms to maintain the desired fermentation temperature. Different types of cheeses require specific temperature ranges for optimal bacterial activity and curd formation. The temperature control system helps create and maintain the ideal environment for the lactic acid bacteria to grow and ferment the milk.
3. Agitation or Stirring: Some cheese fermentation tanks incorporate an agitation or stirring mechanism. This helps distribute the bacteria throughout the milk, ensuring even fermentation and curd development. Gentle agitation also aids in the expulsion of whey and the formation of a cohesive curd.
4. Bacterial Inoculation: The tank allows for the controlled addition of lactic acid bacteria cultures. These cultures are responsible for initiating fermentation, converting lactose in the milk into lactic acid, and influencing the flavor and texture development of the cheese. The bacteria cultures can be added directly to the milk in the tank.
5. Enzymatic Coagulation: In addition to bacterial fermentation, some cheese production processes involve enzymatic coagulation of the milk. The tank can facilitate the addition of specific enzymes, such as rennet, which help in the coagulation and curd formation process.
6. Curd Cutting and Handling: Once the fermentation and coagulation process is complete, the curd is typically cut into smaller pieces using specialized tools or equipment. Some cheese fermentation tanks may include mechanisms for curd cutting, while others require the transfer of the curd to separate curd-cutting equipment.
7. Whey Drainage: After the curd cutting, the whey is gradually drained from the tank. The tank may have specific mechanisms or outlets to allow for controlled whey drainage, aiding in the consolidation and development of the curd.
8. Transfer to Cheese Molds: Once the desired curd texture and moisture content are achieved, the curd is transferred from the fermentation tank to cheese molds or forms. These molds help shape and press the curd further, resulting in the final cheese product.

Cheese fermentation tanks are crucial for creating the ideal environment for bacterial fermentation, enzymatic coagulation, and curd development. They provide control over temperature, agitation, and bacterial activity, ensuring consistent and high-quality cheese production. The design and features of fermentation tanks can vary depending on the specific cheese-making process and the scale of production.