Finishing Vat

After the curd coming out of the fermentation tank is taken into the vat together with the curd water, it ensures that the curd water is separated from the lower grids with the mixer rakes. The curd coming to the desired dry matter is taken to the lower output helix with the pushing mechanism. With the help of this helix, the curd is transferred to the blanching machine.

Finishing vat, also known as a cedar cheese vat or cedarwood cheese vat, is a specialized vessel used in traditional cheese-making processes, particularly in the production of certain types of artisanal or farmhouse cheeses. It is named after the wood from which it is constructed – cedar. The use of cedar vats in cheese-making is rooted in tradition and is believed to impart unique flavors and characteristics to the cheese. Here is an overview of cedar vats and their features:

1. Construction: Cedar vats are typically made from high-quality cedarwood, known for its natural resistance to moisture, rot, and odors. The vat is constructed using planks or staves of cedar that are carefully joined together to create a watertight container.
2. Size and Shape: Cedar vats come in various sizes and shapes, depending on the specific requirements of the cheese-making process and the desired batch size. They can range from small, single-batch vats to larger, multi-batch vats used in commercial cheese production.
3. Flavor and Aroma: Cedarwood is known for its aromatic properties. When used in cheese-making, the cedar vat can contribute subtle flavors and aromas to the cheese, adding complexity and depth. These flavor characteristics can vary depending on the specific type of cedarwood used and the duration of contact between the wood and the cheese.
4. Breathability: Cedarwood has natural breathability, allowing the cheese to undergo controlled air exchange during the cheese-making process. This can affect the cheese’s development, ripening, and flavor profile.
5. Heat Retention: Cedar vats have good heat retention properties, which is advantageous in cheese-making processes that require controlled heating or maintaining specific temperatures during curd formation and maturation.
6. Maintenance: Cedar vats require proper care and maintenance to ensure their longevity and hygienic conditions. Regular cleaning and sanitation are essential to prevent the growth of undesirable bacteria or mold in the wood.

It’s worth noting that while cedar vats have a long-standing tradition and can contribute unique characteristics to certain types of cheeses, they are less commonly used in modern commercial cheese production. Many cheese manufacturers have transitioned to stainless steel or other food-grade materials due to ease of cleaning, hygiene considerations, and the ability to precisely control the cheese-making process.

When considering the use of a cedar vat, it’s important to ensure that it meets local food safety regulations and guidelines, and to follow proper cleaning and sanitation practices to maintain the vat’s integrity and prevent contamination.