Cheese Vat

Description

A cheese vat is a large, typically stainless-steel container used in the cheese-making process. It’s where milk is curdled and turned into cheese. The vat is equipped to handle the heating, mixing, and fermentation required for curd formation. Here’s how it works:

1. Heating: Milk is poured into the vat and gradually heated to a specific temperature, which varies depending on the type of cheese being made.

2. Adding Coagulants: Once the milk reaches the correct temperature, a coagulant like rennet is added, which causes the milk to curdle (solidify into curds and whey).

3. Cutting the Curd: The curd is then cut into small pieces to help separate the solid curds from the liquid whey. The curds are typically stirred gently to encourage further separation.

4. Draining the Whey: The liquid whey is drained off, leaving behind the curds, which are the basis of cheese.

5. Further Processing: Depending on the type of cheese, the curds may be pressed, salted, aged, or undergo other processes.