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

Production lines for pasta filata cheese (Mozzarella, Kashkavall and similar)


There are many sorts of mozzarella available for the immediate consumption on the market. Moisture content of mozzarella, varying from 52% to 60%, affects the shelf-life of the product.

Since the first installed manual production line*, more sophisticated and mechanized lines have been set-up and presently Sordi supplies complete mechanized and automated lines, from milk pre-treatment to the final cooling/hardening of the products.

Presently there are two main production technologies for the production of "pasta filata" (stretched curd) cheeses, which differ in the method of reaching the suitable pH for curd stretching, i.e. chemical acidification and microbic acidification (mixed chemical/microbic acidification being a third option). A standard installation includes the necessary equipment for the following operations:

  • Pasteurizing
  • Chemical or microbic acidification
  • Coagulation, cutting, stirring
  • Drainage
  • Curd setting or ripening
  • Stretching and salting
  • Moulding
  • Cooling/hardening (salting)

* The first continuous cooker/stretcher was developed and installed by Sordi in 1965.

CASEUS cheese vat

SORDI cheese vat "CASEUS" is a cylindrical shaped vat, with capacity from 2.000 to 20.000 litres, closed type, with horizontal axis. The vat geometry is characterized by the absence of sharp edges and stagnation points.

  • A central shaft keeps the cutting and agitation tools in a diametrically opposed position. During the cutting only the knifes are plunged into the curd mass, while during the stirring phase only the paddles are plunged in. The cutting tools have very sharp blades maintaining their characteristics unchanged with time. At the time of the cutting the curd mass is still, reducing the dragging effect (reduction of fats and production fines in the whey).
  • The jacket is completely made of stainless steel and enables the passage of pressurized fluids.
  • ''CASEUS'' is designed for the automatic CIP cleaning, carried out through cleaning heads and duly fit inside the vat.
  • The structural extreme simplicity ensures a great reliability and easy maintenance, while the vat's geometry, its position and structure of the cutting and stirring tools ensure maximum yielding and usage flexibility.

CASEUS AS - cheese vat with automatic whey suction

SORDI cheese vat "CASEUS" is a cylindrical shaped vat, with capacity from 2.000 to 20.000 litres, closed type, with horizontal axis. The vat geometry is characterized by the absence of sharp edges and stagnation points.

  • A central shaft keeps the cutting and agitation tools in a diametrically opposed position. During the cutting only the knifes are plunged into the curd mass, while during the stirring phase only the paddles are plunged in. The cutting tools have very sharp blades maintaining their characteristics unchanged with time. At the time of the cutting the curd mass is still, reducing the dragging effect (reduction of fats and production fines in the whey).
  • The jacket is completely made of stainless steel and enables the passage of pressurized fluids.
  • "CASEUS" is designed for the automatic CIP cleaning, carried out through cleaning heads and duly fit inside the vat.
  • The structural extreme simplicity ensures a great reliability and easy maintenance, while the vat's geometry, its position and structure of the cutting and stirring tools ensure maximum yielding and usage flexibility.
  • With respect to the standard "CASEUS", the "AS" model includes a filter with automatic input and a whey extraction filter with controlled descent and wide pierced surface to ensure a high extraction capacity and a minimum risk of clogging.

New cutting tools for cheese vats

Sordi has designed and built new cutting tools for coagulation vats with blades made of special food grade stainless steel. Due to the material and treatment used, these blades have a very sharp cut maintaining its characteristics in time.

Blades are sharpened on both sides enabling the bi-rectional cut of curd. Special attention was paid to the manufacture of blades supporting frames, to ensure a high level of hygiene and to reduce the risk of blade breakage.

Comparison tests made at a client's dairy in Germany have proved a greater efficiency in the cutting operations (obtaining the desired weight dimensions of the curd passing lower number of times) and a better yielding results for production (reducing the fat in the whey).