05 - Hero Simple Text

Draining and pressing lactic curd

Filter presses use fabric draining bags, gravity, and a pressing system to accelerate the draining of the curd.

06 - Content Media

Filter presses adapted for small volumes

Ideal solution to accelerate the draining of fresh cheeses and strained yogurts. Thanks to its mechanical pressing action, it allows control of product moisture and minimizes curd losses.

103 - Content List

Producing with a filter press

The step-by-step process.

Preparation

The bags are suspended in the filter press, a spacer keeps them open during filling.

Filling

The curd is coagulated in a vat, then cut and stirred. It is then pumped into the bags. The filling is uniform for improved pressing.

Pressing

Pressing is done by actuating a pneumatic cylinder to compress the bags gradually. The pressing is maintained until the product reaches the target moisture. The whey drains and is collected in a collector under the filter.

Draining

Once the product is sufficiently drained, the pressing is stopped. The bags are then manually emptied to recover the fresh cheese or strained yogurt. The whey accumulated in the collection tray is evacuated through a connection provided for this purpose.