Cheese Processing Cheddaring System: How Qualtech Automates Curd Transformation

After several years of research and development, the process optimization team resumed work on the cheddaring system in May 2022.

Our main mandate was to take charge of the vessel project, continue its development, and bring the system to market. In March 2024, Qualtech reached an important milestone: the sale of the very first project integrating this system.

How Our Cheese Processing Cheddaring System Works?

1. Drainage Conveyor: controlling moisture from the start

The first step is draining whey from the curd. The conveyor uses a specially perforated belt to accelerate this process.The adjustable speed allows precise control of the moisture percentage at the outlet—an essential parameter for ensuring final cheese quality.Fully enclosed, the conveyor prevents contamination and maintains optimal temperature.This technology replaces manual operations typically carried out in a finishing table, reducing variability and improving hygiene.

2. The vessel: structuring, heating, and preparing the mixture

The curd then enters a vertical vessel where it slowly descends for about the required time. This configuration ensures a uniform and controlled transformation.The vessel is equipped with a double wall to maintain the ideal temperature and quickly reach the desired pH. An integrated pH probe indicates the exact moment when the mixture is ready for extrusion.When the required parameters are reached, the cheese is extracted from the vessel, giving it its characteristic fibrous structure.This step replaces several manual movements such as flipping and stacking while improving product consistency.

3. Laminating Conveyor: giving the final shape and texture

Once extruded, the cheese is cut into slabs using an integrated guillotine and placed onto the laminating conveyor. Depending on the type of cheese desired, different pressing actions are applied to obtain the final texture.The slabs are then sent to a mill where they are cut, refined, and salted. This conveyor ensures a continuous flow and eliminates much of the traditional manual labor.

A complete and coherent solution

Together, these three pieces of equipment create an automated, hygienic, and precise production line. They reduce human handling, improve consistency, and allow cheese factories to increase capacity while maintaining superior quality.

Two Key Benefits: reduce physical handling and ensure controlled transformation

1. Eliminating difficult manual tasks

Cheese production normally involves physically demanding tasks such as flipping or stacking blocks. With our automated equipment:

·       Less labor is needed for heavy tasks

·       Workplace quality of life improves by reducing repetitive or strenuous motions

·       Risks of accidents and injuries decrease significantly

2. A closed and controlled environment

Full control of the environment ensures consistent, safe, high-quality cheese:

·       Reduced loss and better production flow

·       Increased yield thanks to continuous control of pH, temperature, and humidity

·       Consistent product, batch after batch

A true source of pride

It is a real point of pride for Qualtech to offer such an innovative solution.Beyond financial gains, the system reduces the impact of labor shortages by eliminating physically demanding tasks.This innovative technology is a genuine game changer for our customers. Demonstrations in several cheese plants using the prototype have generated positive reactions, and we are confident this type of project will become a standard in our future orders.