Cheese Vat / Cheese Making Vat

The cheese vat is where milk becomes cheese β€” coagulation, cutting and cooking of the curd all happen here, setting texture, moisture and yield. ATMAN Group designs and integrates jacketed cheese making vats into complete turnkey cheese plants for cheddar, processed and specialty cheese.

Cheese vat / cheese making vat β€” ATMAN turnkey cheese plant

What the Cheese Vat Does

Standardized milk is coagulated with culture and rennet, the curd is cut, cooked and stirred, then whey is drained β€” all under controlled temperature and gentle agitation. Precise control here governs the final cheese’s body, moisture and yield.

What We Engineer

  • Jacketed cheese vats with agitation & cutting.
  • Temperature-controlled cooking & whey drainage.
  • SS-304 hygienic, matched to your cheese press and line scale. Also see our mozzarella cheese plant.

Explore the complete Cheese Plant β†’ or request a consultation.