Food process study

Making cheese

Process optimization


  • 316L stainless steel tank, capacity 13 L, double jacketed.
  • Variable speed stirring (10 to 50 rpm).
  • Heating control unit, 6kW, integrated temperature sensor and heater integrated. Internal cooling by cold water.
  • Probe Pt 100 Ω, with holder.
  • Stirring mobiles : two mixing blades and two curd cutting with holder.
Categories: Reference:

Study of temperature influence

Coagulants nature on the obtain cheese quality


Programming the heating sequences


Control of product quality

Monitoring process parameters and waiting time before cutting