Tvorog section: VT-600 curd vat and UPT-300 press cooler

Customer

Family farm

Region

Samara Region

Equipment

VT curd vatUPT curd pressing and cooling unit (Mitrofanov drum)

Catalogue section

Curd (tvorog) and cultured dairy equipment

Tvorog (quark) is the product with which on-farm processing most often achieves steady daily sales. In September 2020 a family farm from the Samara Region equipped its tvorog section with a set consisting of a VT-600 curd vat and a UPT-300 curd pressing and cooling unit.

The VT-600 vat carries out the main process: 600 L of standardized milk is fermented at a controlled temperature, and the coagulum is then gently heated to release the whey. Smooth heating through the jacket is essential: overheating makes the tvorog dry and crumbly, while underheating leaves it too moist and sour.

The UPT-300 receives the cooked curd and brings the product to specification: the tvorog is cooled and pressed to the required moisture content. Rapid cooling immediately after cooking is the key to shelf life and a clean cultured-dairy taste without excess acidity, which tvorog develops if it cools slowly in bags at room temperature.

Together the two machines created a complete process chain on the farm: fermentation, heating, draining, cooling and pressing. The product is consistent in moisture and acidity day after day — exactly what regular customers and shops that take farm tvorog on consignment expect.