VDP-100 batch pasteurizer for an artisan cheese dairy

Customer

Private cheese dairy

Region

Kostroma Region

Year of delivery

2018

Equipment

VDP batch pasteurizer

Catalogue section

Milk processing equipment

An artisan cheese dairy starts with proper milk preparation — and a private cheese dairy from the Kostroma Region, a region with long-standing cheese traditions, took this seriously by ordering a VDP-100 batch pasteurizer for its site.

The delivery took place in February 2018. The VDP-100 holds 100 L — a volume precisely matched to the scale of artisan production: one load corresponds to one cheese batch, so the milk does not wait to be processed and does not lose its properties.

The unit performs gentle long-time pasteurization: the milk is held at a moderate temperature, which preserves its cheese-making suitability — the ability of the protein to form a firm coagulum under the action of rennet. For a cheese maker this is fundamental: overheated milk will not make good cheese.

The vat is also used to warm milk to the temperature for adding starter culture and as a versatile heat treatment vessel for a small workshop: it is convenient for preparing mixes for tvorog (quark) and cultured dairy products should the cheese dairy decide to expand its range. One Milberg unit covered the basic process step on which the quality of every subsequent cheese wheel depends — and did so in dimensions that fit the small premises of an artisan producer.