How does a cheese press work?

            In the previous cheese making process, the press is a key step in determining the taste and flavor. From dense soft cheese to firm hard cheese, each unique dessert requires carefully controlled pressure. As the core equipment of the modern cheese workshop, the press is reproducing the essence of traditional craftsmanship with the power of science and technology, bringing dual innovations in quality and efficiency to the dairy industry.

•     Precise pressure, interpreting the working wisdom of the press
  The working principle of the cheese press is simple in structure, but it actually contains exquisite control of physical pressure. After the curd is cut and stirred, it will be placed in a filter cloth or mold. At this time, the press applies uniform and continuous curd pressure to the milk through a hydraulic, pneumatic or mechanical transmission system. The pressure gradually increases from the initial low, and then the milk in the curd slowly seeps out. This process directly affects the moisture content and consistency of the curd.
  The cheese press is equipped with a strict pressure control system, which can set the pressure size, duration and even pressure rhythm according to the needs of different cheese varieties. For example, when making hard cheddar cheese, it is necessary to apply up to 500 kg of pressure and maintain it for more than 12 hours; while soft Brie cheese only needs to be pressed at a lower pressure for a short time. This precise control avoids the problems of loose cheese texture and uneven flavor caused by uneven pressure during traditional manual pressing, so that each piece of cheese maintains stable high quality.

•     Multiple products, all varieties of cheese production
  The application of cheese presses covers almost all production scenarios of cheese categories. In small manual work, desktop small presses can meet the production needs of daily batches, and are equipped with a variety of mold processes such as round and square, which can easily make special products such as cheese and fresh cheese. On large industrial production lines, the press can be fully automated from realizing the curd interface to whey collection, and the processing capacity has reached batch, providing the best pressing support for the mass production of cheese.

•     Advantages of cheese presses
  For fermented cheese, the role of the press is the most critical. By controlling the amount of whey exudation, the acidity and fermentation environment of the cheese can be accurately adjusted, laying the foundation for the subsequent maturation process. For example, blue cheese provides retained adaptive moisture during the pressing stage, providing ideal conditions for the growth of Penicillium, forming a unique texture and flavor.

          From handicraft workshops to industrial production lines, cheese presses are redefining the standards of cheese production with the efficient power of science and technology. It is not only an efficiency-enhancing tool, but also a bridge between inheritance and innovation. Choosing the right cheese press injects the core driving force for the sustainable development of dairy companies, and stimulates opportunities in the fierce market competition with stable quality and production capacity.