Product Introduction

Methena Cheese Maker Machine Introduction

Methena commercial cheese making machine is a key piece of equipment in processed cheese manufacturing and large-scale production of various types of cheese. Cheese maker machine can realize the entire process of cheese raw material mixing and blending, milk fat coagulation, whey separation and cutting, and precise temperature-controlled heating and cooling. After adding bacterial cultures corresponding to the cheese type, the cheese making equipment can efficiently complete the cheese milk pretreatment and rennet fusion process, helping the raw materials to quickly coagulate into uniform curds.

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Product Advantages

Product Applications

Food Processing Industry: Used for standardized mass production of various cheeses, meeting stable market demand for bulk cheeses such as cheddar and mozzarella, ensuring quality and efficiency. 

Restaurant Chains: Suitable for central kitchens to uniformly prepare fresh and specialty cheeses, ensuring consistent flavor across all stores and supporting the development of creative dishes. 

Boutique Hotels: Provides support for the kitchens of high-end hotels, enabling on-site production of high-quality handcrafted cheeses, enhancing the buffet experience. 

Branded Cheese Workshops: Helps build local or specialty cheese brands, achieving small-scale, high-quality production from fresh cheese to mature washed cheese, highlighting unique flavors. 

Research Institutions: Serves food science colleges and R&D centers, conducting cheese-making teaching, microbial experiments, and new product development and testing. 

Large Supermarkets: Used for on-site production and packaging of fresh cheese in stores, creating a "visible" production scene to attract consumers and ensure product freshness.

Frequently Asked Questions

1. What types of cheese can this equipment produce?

The cheese maker machine offers high process versatility, capable of producing various soft and fresh cheeses, including stretchable Mozzarella, Cream Cheese, Greek Yogurt, Whey Cheese (Ricotta), and Farmer’s Cheese.

2. What are the essential raw materials required for production?

• Base Ingredients: Fresh whole milk is required (avoid UHT ultra-high temperature sterilized milk), along with specific bacterial starter cultures and rennet. 

• Optional Additives: Calcium chloride can be added to improve the coagulation rate (for low-fat milk), and seasonings like herbs or garlic powder can be included for flavor.

3. How long is the typical production cycle from raw milk to finished cheese? 

 The processing time varies by variety, generally ranging from 4 to 12 hours: 

• Mozzarella: Approx. 4–5 hours (including heating and the stretching phase). 

• Cream Cheese: Approx. 8–12 hours (due to the extended slow fermentation process). 

• Greek Yogurt: Approx. 8 hours for fermentation plus 1 hour for fine filtration.

4. How can stubborn milk scale/residue be removed from the inner liner?

We recommend the "Acid-Wash Auto-Cleaning" method: Fill the liner with a mixture of white vinegar and water ($1:2$ ratio), then run the "Yogurt Mode" for 1 hour. Once the residue softens and loosens, simply rinse it clean.