cheese-processing (2)

grabcad

In Germany, calf-lab processed milk is transformed into cheese through cutting thick milk using a cheese harp. However, this process requires manual intervention. To automate the procedure, the cheese-making process has been modified or approached differently. The stirrer in cheese processing-1 has been adjusted; two stirrers are used with a drive system to position an approaching and departing device that cuts thick milk into smaller pieces. This eliminates the need for cheese curds. In addition, a cheese shredder (not included in this size) is utilized to squeeze crushed cheese, automating the cheese kettle emptying process. Two nested cheese kettles without perforations and a ring above are used for cooling raw milk. Water between the kettles is heated by the burner to regulate temperature inside the cheese kettle. Holes are not cut in the cheese kettles; instead, they are placed above the ring pipes in the space with heating or cooling water. A feed line for raw milk is swung up inside the wall and boiler, ensuring it is sucked in from above. This automates the entire process, making it more efficient and convenient. The document provides detailed steps and a PDF for further reference.