Plants & Machinery for Milk Processing Industry
Plants & Machinery for Milk Processing Industry

Production lines for high moisture soft cheese (Crescenza, Feta, Caciotta and similar)


Sordi proposes specific cheese making equipment based on the best solutions for production of soft-curd cheeses with high moisture content.

The main machines for cheese making equipment composing the line are:

  • "POLISOFT" cheese vat
  • Cheese making equipment closed type coagulation vat with semicircular transversal section, to be cleaned under CIP unit. The vat is complete with parallel movement cutting tools and longitudinal cutting tools made of stainless steel blades.

  • ''STP'' whey-curd conveying unit
  • This cheese making equipment unit is composed of 2 modular tanks processing at alternate phases of vacuum and pressurized sterile air

  • ''POLIFORM'' blockmoulds filling system
  • Curd-whey mix is fed by a symmetric collector into ablock mould

  • ''DRIPLINE'' drainage system with pierced drum and curd filling into moulds Curd-whey mix is fed onto a pierced drum for whey predrainage and then into the blockmould.
  • Salting system

POLISOFT cheese vat

The "POLISOFT" cheese vat capacity is from 1.000 to 10.000 litres.

The vat's geometry is characterized by the absence of sharp edges and stagnation points, to comply with the most advanced standards of the food industry.

The vat is completely manufactured in stainless steel.

Curd cutting and stirring tools

One of the ''POLISOFT'' special features is the presence of 2 indipendent cutting systems, the first of which is longitudinal and the second one is transversal:

  • Transversal cut: a central shaft keeps the cutting and stirring tools in diametrically opposed positions
  • Longitudinal cut: based on blade cutting tools that move in a longitudinal direction along all the length of the ''POLISOFT'' vat

STP whey - curd conveying unit

The unit is composed of two tanks processing at alternate phases of vacuum and pressurised air. A system comprising level gauges and pneumatic valves controls alternatively the vacuum formation and the compressed air supply while the unidirectional flow is assured by special check valves from the coagulation vat to the curd drainage line.

Blockmoulds filling system POLIFORM

The unit is composed of two tanks processing at alternate phases of vacuum and pressurised air. A system comprising level gauges and pneumatic valves controls alternatively the vacuum formation and the compressed air supply while the unidirectional flow is assured by special check valves from the coagulation vat to the curd drainage line.

Drainage system with pierced drum and curd filling into moulds DRIPLINE

Curd drainage and moulding line used for the block-moulds filling. Whey separation from curd is carried out in a pierced drum kept in movement.

Curd is then collected in a buffer hopper and conveyed by a manual rake into a hopper with holes.

The block-moulds transport line is positioned underneath. The block-mould stops and the curd is fed into the block-moulds.

Salting system

Salting is carried our by means of sodium chloride which penetrates inside the cheese gradually. Salt concentration in the cheese is around 1% - 2%.

Salting in brine is carried out by cheese plunging into vats with water and salt solutions. The immersion time depends on the size of cheese and its shape.

Unit is complete with filtration and cleaning systems.