Home » Our solutions » Draining

The challenge of the draining stage is to control the acidification of the cheeses in order to optimise the expulsion of the serum.

During this step, turning operations are carried out to promote draining and to obtain a good shape of the cheese when it is removed from the mould.

The factors influencing the draining of the cheese will be the format, the composition of the milk, the temperature and the actions performed (turning, pressing, etc.).

Manual draining

Manual draining:

  • For productions of 1000 to 4000 litres per cycle, this is the safest and most profitable solution,
  • Whey recovery and evacuation are ensured,
  • The trays are stacked, unstacked and turned by hand,
  • Stacks of cheese are shifted manually on trolleys.

Fully automatic draining

Fully automatic draining:

  • For productions from 5000 litres/hour, we can offer you fully automatic draining management solutions,
  • Our draining tables allow storage and draining of full trays stacks during acidification,
  • Electric shift of your stacks by jack or trolley ensures smooth and safe movements of the stacks to the draining rooms,
  • Traceability of your stacks can be maintained for each production run,
  • Whey recovery and evacuation are ensured,
  • Automatic shuttles transfer the stacks between two draining tables.

Our complementary steps