100L Cheese Vat for Sale

A 100L cheese vat is a piece of core equipment used in cheesemaking for the initial and critical stages of the process, including milk handling, fermentation, coagulation, cutting, cooking, and whey drainage. It is a versatile vessel suitable for small-scale commercial production, farmstead operations, or advanced scientific research in dairy science.

How a Cheese Vat is Used in Production

The vat is central to the first half of the cheesemaking process, with its use detailed in technical guides:

Milk Preparation & Fermentation: Milk is added and warmed to a target temperature (e.g., 30-35°C). Starter cultures are added to begin acidification.

Coagulation: Rennet is introduced to coagulate the milk into a solid gel, or curd. This can take 20 to 100 minutes.

Curd processing: The set curd is cut into small pieces using knives or wires. The vat's agitation system then stirs the curds and whey. For many cheese types, the mixture is gently "cooked" by heating the vat jacket to a higher temperature (e.g., 39°C or more) to firm up the curd grains.

Whey Drainage: After processing, the curds are allowed to settle, and the whey is drained off through the vat's outlet, preparing the curd for the next stages like molding and pressing.