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Cheese Processing Line is a comprehensive facility system used to convert raw milk into cheese. It covers a series of complex processes from raw material reception, pretreatment, fermentation, solidification, cutting, milk discharge, shaping, pressing, salinization, ripening to packaging.

Here is a brief explanation of the main process of cheese processing:

Raw material reception and pre-treatment: The raw milk is first inspected upon receipt to ensure that the quality meets the standards Preheating, standardization (adjusting the ratio of fat and protein), filtration, and pasteurization are carried out to kill harmful microorganisms and retain beneficial bacterial strains.

Fermentation: • Add specific lactic acid bacteria or mold starter to the pasteurized lotion to start the fermentation process. This step converts lactose into lactic acid, lowers pH, and creates conditions for cheese solidification Coagulation: When the lactate content reaches a certain level, the addition of rennet promotes the coagulation of milk protein to form clots, while whey is separated Cutting and milk discharge: • Use cutting equipment to cut solidified milk into small particles, increase surface area, and facilitate further discharge of whey Separate whey from curd particles by gentle stirring or gravity Forming: Pour the discharged curd particles into the mold, and the shape and size of the mold vary depending on the type of cheese needed Pressing: • Remove remaining whey through mechanical pressure while helping cheese shape and increasing density Salinization: • Salinization can be carried out by spreading dry salt, soaking in salt water or spray to enhance flavor, inhibit the growth of undesirable microorganisms and promote the formation of skin. • Maturation: • Maturation is a key step in cheese production, usually carried out under specific temperature and humidity conditions, with a duration ranging from a few weeks to several years. During this process, the flavor, texture, and aroma of cheese will gradually develop and mature.

Packaging: Mature cheese is cut and weighed according to market demand, and packaged using methods such as vacuum packaging and modified atmosphere packaging to extend its shelf life and maintain quality.

The entire cheese processing production line is usually highly automated, including CIP (in place cleaning) systems to ensure food safety and hygiene of the production line, as well as advanced monitoring systems to control and optimize the parameters of each production process. In addition, different types of cheese (such as soft cheese, hard cheese, blue cheese, etc.) will have their specific processing details and process requirements.

Cheese production line

The technical points of cheese processing production lines mainly focus on the following aspects, and the application of these technologies can significantly improve production efficiency, product quality, and safety:

Automation and Intelligence: Highly automated production lines, including raw material receiving, metering, mixing, processing, packaging, and other processes, reduce manual intervention, improve production efficiency and consistency Intelligent control systems, such as PLC (Programmable Logic Controller) and SCADA (Data Acquisition and Monitoring Control System), achieve precise control and real-time monitoring of the entire production process.

Efficient and energy-saving technology: • Adopting energy-saving heating and cooling systems, such as heat exchangers and waste heat recycling technology, to reduce energy consumption The application of flash distillation or low-temperature long-term technology in the pasteurization and heat treatment process can effectively kill bacteria while maintaining the nutrition and flavor of dairy products Membrane filtration technology: Ultrafiltration (UF) and microfiltration (MF) technologies are used in the pre-treatment stage of dairy products, which can effectively remove bacteria and impurities, concentrate proteins, and improve the quality and stability of the final product Biotechnology: • Using specific bacterial strains for precise fermentation, improving fermentation strains through genetic engineering to achieve better flavor, faster maturation speed, and higher yield Precision temperature control technology: The use of precise temperature control systems in key steps such as fermentation and maturation ensures temperature stability at each stage, which is crucial for maintaining microbial activity and controlling chemical reaction rates.

Sterile packaging technology: • Adopting sterile filling and sealing technology to ensure that products are not contaminated by microorganisms during the packaging process and extend shelf life Data driven management and optimization: • Utilize big data analysis and machine learning algorithms to analyze production data, predict maintenance needs, optimize production plans, and improve overall operational efficiency Food safety and hygiene design: • Equipment design follows hygiene principles, such as easy to clean structures, use of food grade materials, and CIP systems, to ensure high standards of hygiene in the production environment Environmental Protection and Sustainability: • Wastewater treatment and waste recycling technologies to reduce the impact of production on the environment. For example, whey recycling can be reused in other food or feed production.

In summary, the cheese processing production line integrates multiple advanced technologies, aiming to achieve an efficient, safe, and environmentally friendly production mode while meeting the market's demand for high-quality cheese products.

Cheese production line


1.Opportunity to realize products with customized recipes.
2.Opportunity to produce more than one product with the same processing line.
3.High quality of the final product keeping an elevated nutritional value.
4.Wide customization of the final product.
5.Maximum yield, minimum production waste.
6.Highest energy savings thanks to the most advanced technologies.
7.Complete line supervision system through monitoring of every process phase.
8.Recording, visualization and printing of all daily production data.

External dimension(mm)

Equipment name
Cheese processing machinery

Cheese Production Line
Scalding Equipment
Screw Elevating Equipment
Forming Mould
Brining Tunnel
Scalding, Stretching and Moulding Unit
Round Shape Tilting Cheese Vat
U-shape Cheese Vat
Whey Draining
Full-auto Cheese Vat

Cheese production line

Direction for use
Cutting\cooking\stretching\moulding system
Automatic control, cutting curd\cooking\stretching\moulding,

Capacity: 150-250kg/h,
Include : cutting curd\cooking\stretching\moulding,
speed adjustable, hot water generating and recirculation system, include valves, filter, pump and piping for water rout

Cheese production line
Description of application effect
1. construction material: SUS304;
2. Turning type, easy for pour out cheese;
3. With cutting knives, made of acid-resistant steel.
4. Mechanical agitator, of sanitary construction,
5. Automatic drain whey, automatic turning over.
6. With a system of heating curd with hot water,
7. With a system spreading of process water onto the entire surface.
8. Dynamic temperature adjustment and measurement.
9.CIP cleaning/disinfection, automatic control

Cheese production line

1. Material: SUS304;
2. Three layers of Pu insulation, dimple cushion sheath heating and cooling;
3. Oval shape,
4. Two mixers, one for stirring and the other for cutting the cheese into small pieces;
5. The agitator can move from one end to the other;
6. Automatic temperature control panel;
7. Automatically discharge whey outlet, etc.
8. Power: 380V, 50Hz, three-phase; If other requirements can be customized.

Size Chart of This Design


External dimension(mm)
suggested power
Inlet/Outlet diameter



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