Cheese production

Overview

Cheese production

Grundfos' range of sanitary pumps is ideal in cheese production applications where the handling of highly viscous liquid is the challenge. Throughout the process – from milk reception to packing – the handling is carried out with great precision and care, ensuring that your final product is one of high quality.

Milk reception: In by far the majority of dairies the milk is transported from the milk tanker into the tanks using a single-stage centrifugal pump. If higher pressure is required, a multi-stage pump is available. In order to completely empty the milk tanker, a single-stage priming pump, creating vacuum on its own, can be supplied.

Milk treatment: During the treatment process single-stage centrifugal pumps transport the milk from one tank to the next, while an end-suction pump enables quick heating of the milk to kill all bacteria – and an equally quick cooling process. A speedy pasteurisation is crucial in order to protect the flavour of the milk.

Process: In cheese productions, the pumps must be able to handle highly viscous liquid. Grundfos’ lobe pumps have been developed to do just that – and to do it with great care in order to maintain the defined texture of the cheese.

Challenge	Solution
In delicate textures, such as cottage cheese it is important that the characteristics of the cheese are not ruined.	Grundfos’ pump with open impeller is ideal for very gentle treatment of delicate liquid.
In the production of semi-hard cheese the liquid becomes increasingly viscous.	Grundfos' lobe pumps have been developed to handle highly viscous liquid – and to do it with great care in order to maintain the defined texture of the cheese.
In order to protect the flavour of the milk – and consequently ensure high quality in the finished product – a very quick heating and cooling process is crucial.	Grundfos’ end-suction pump enables efficient pasteurisation of the milk to kill all bacteria.
Maximum hygiene is essential in all dairies. Particularly in cheese production, it is important to ensure that every single remain of creamy cheese is washed out.	All Grundfos' sanitary pumps are CIP- compatible, allowing tanks, pipes and process lines to be efficiently cleaned without having to dismantle the equipment. Precise dosing pumps speed up the CIP-process by adding only the necessary detergent, consequently reducing the flushing of the system. Every CIP-system is followed by a single-stage priming pump that removes every last drop of detergent in tanks and pipes by circulating rinsing water. A CIP-system can also be applied to the milk tanker to allow easy and 100% reliable cleaning of the inside of the tank.

Important notes

All Grundfos’ sanitary pumps carry the EHEDG certificate. Certain models also carry the 3A certificate.
Choose SiC/SiC mechanical shaft seals if the oxidizing disinfection agents could potentially cause corrosion.
In soft cheese productions, a SiC/SiC mechanical shaft seal is suitable for the salt bath.

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