Is your pump also ruining you?
Note: this case study is only applicable for hard cheeses
There are some stubborn prejudices about what is the right pump in a hard cheese production process. If these prejudices (see further in the article) are not correct, cheese producers will not get the most out of their process. This for both the efficiency of the process and the quality of the product.
That is why we have investigated whether these prejudices contain any truth and this in collaboration with a producer of Emmental cheeses.
At the same time, we also tried to solve a common problem in the production process of hard cheeses. The production of hard cheeses often results in an undesirable side product, namely curd fines.
This side product is preferably avoided as it has a negative effect on the quality of the cheese and consequently the cheese producer's yield. The point is: the more of this side product (curd fines) is produced, the less of the main product (the cheese itself) remains.
One of the main reasons for the formation of curd fines is pumping the product too roughly. No wonder, therefore, that the choice of pump plays a major role in the prevention of curd fines.
With a concrete practical example, we would like to demonstrate how a correct pump selection solves this problem and at the same time increases the quality and efficiency of the process.