Cheese making equipment
VS cheese vats, double-O vats, presses and press trolleys, moulds and moulding tables, cheese melters, UFSN cheese string units
Cheese-making equipment is selected based on three things: how much milk you process per batch, which cheese you make and how far you want to automate the process. Since 2016 Milberg has been producing a complete range for cheese dairies: from 30 L mini cheese vats to 5,000 L industrial vats, presses, moulds, moulding tables, cheese melters and units for chechil.
USR-11 wire cutter
Cutting blocks of butter, cheese and more
VS cheese vat
Hard and soft cheeses. From 20 to 3,000 L
UFSN cheese string forming unit (chechil)
Chechil cheese, braided cheese
Cheese melter (SP)
Processed cheese production
Cheese moulding table
Forming cheese wheels, whey drainage
Cheese moulds
Shaping cheese wheels and draining whey
Cheese press (pneumatic / manual)
Pressing of hard and semi-hard cheeses
Double-O cheese vat
From 1,250 to 5,000 L. Hard and soft cheeses
Deliveries of equipment from this category
58 projects with equipment from this category — in 27 regions of Russia and abroad (Kazakhstan, Kyrgyzstan). Most often: Kazakhstan, Moscow Region, Saint Petersburg, Moscow, Tula Region.
How to choose equipment for a cheese dairy
- Volume. A cheese vat is chosen by the amount of milk per batch. A 30–70 L mini cheese vat is enough to get started and develop recipes; a workshop or farm needs an industrial vat of 100–1,000 L, and a plant needs a double-O cheese vat of 1,250–5,000 L.
- Cheese. It determines what you need besides the cheese vat. See the sets below.
- Automation. The curd can be cut and stirred manually, with an automatic curd harp or with a planetary agitator (VSP model, three harps moving along a complex path). Automatic cheese vats run programmes with recipes.
- Heating. Mini cheese vats use 220 V electric heating elements; industrial vats use 220 V or 380 V heating elements, or steam if the workshop has a steam generator or boiler room.
What you need for different cheeses
Cheese vat models compared
| Model | Volume | Heating | Curd stirring | Best for |
|---|---|---|---|---|
| Mini cheese vat | 30, 50, 70 L | electric heating elements, 220 V | automatic | business start-up, family farms, recipe development |
| VS cheese vat | 100–1,000 L, up to 3,000 L to order | electric heating elements 220 / 380 V or steam | manual or automatic curd harp | cheese dairies, farms, dairy workshops |
| VSP cheese vat | 100–1,000 L | electric heating elements or steam | planetary agitator with three harps | when curd cutting needs to be automated |
| Double-O vat | 1,250–5,000 L | electric heating elements or steam | special agitators, programmes | dairy plants, large workshops |